- 4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
- 1 cup low-fat milk (1 percent or 2 percent)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Softened butter for the baking dish
- 3 eggs, separated
- 1/2 cup almond flour
- 1/2 teaspoon cinnamon
- 2 tablespoons mild honey, like clover
- 1/4 cup sugar
- 1 pound stone fruit (I used peaches, pitted and halved)
- 2 tablespoons sliced almonds, lightly toasted
1. Cut the bread into 3/4-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
2. Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.
3. In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.
4. Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
5. Bake 40 minutes, until puffed and golden brown. Serve warm.
Yield: 6 to 8 servings.
Advance preparation: This will keep for a couple of days in the refrigerator. I like to eat leftovers for breakfast with yogurt. You can warm it in a 400-degree oven for 5 to 10 minutes before serving.