This is a great way to savor every last piece of that expensive gluten-free bread. If you eat gluten, this recipe accommodates regular bread cubes interchangeably. Dried fruit is a great addition to bread pudding. The chewy texture of the apricots compliments the soft pudding very well.
A budget friendly tip on breads: save you scrap heels and stale bread pieces in a gallon size freezer bag. These pieces can be used for on-the-spot crumbs, crouton cubes, or puddings like this!
5 cups bread cubes
1 1/2 Cups milk
3 eggs, separated
1 1/2 Cups sugar divided
2 tsp nutmeg
4 oz chopped Turkish Apricots
Mix milk, egg yolks, 1/2 the sugar, nutmeg, and apricots in a large bowl until sugar dissolves. Add bread cubes and stir to coat evenly. Gluten-free bread will absorb the “custard” very quickly.
Whip egg whites and remaining sugar until stiff peaks form. Fold meringue into soaked bread cubes.
Transfer mixture into a buttered souffle dish. Bake in a water bath at 350 degrees F for 45 minutes.