Ingredients

Bread pudding:
1 tablespoon butter
4 cups vanilla wafer cookies
1/2 cup chopped dried apricots
1/2 cup chopped white raisins
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 bananas
3 eggs

3 cups milk
1 teaspoon vanilla extract
1/4 cup amaretto, whiskey, or warm water
1/2 cup apricot jelly

Meringue topping:
1/3 cup water
1 tablespoon cornstarch
1 tablespoon sugar
4 egg whites, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar (make sure it is a fresh container, i.e. not stale)
1/2 cup sugar

Directions

Grease a 2-quart baking dish with butter. In a
large bowl, mix the vanilla wafers, apricots, raisins, sugar, salt, cinnamon, and nutmeg.
Slice the bananas and fold into the dry ingredients. Transfer to the baking dish,
distributing evenly. In another bowl, mix eggs, milk, vanilla and amaretto, whiskey or

warm water.

Preheat oven to 350 degrees F. Pour the milk and egg mixture over the dry ingredients. Let
the baking dish stand for about 20 minutes to allow the liquid to absorb.

Prepare a bain marie by placing the baking dish into a larger pan or dish, placing the
arrangement into the preheated oven, and then pouring hot water into the outer dish
(without splashing any into the custard dish). Bake until the pudding firms and puffs up
and a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven and
from water bath. Spread apricot jelly over the top of pudding and let rest.

Increase oven heat to 425 degrees F.

To make the meringue topping, make a slurry with 1/3 cup water gradually whisked into a
small saucepan to which you have added cornstarch and sugar. Bring to a boil over medium
heat, whisking constantly. As it thickens and becomes translucent, cover and remove it

from the heat. In a scrupulously clean large metal or glass bowl, with scrupulously clean
beaters, beat the egg whites (they must be at room temperature) until foamy. Add vanilla
and cream of tartar and beat until soft peaks form. Very gradually beat in sugar on high
until glossy and stiff peaks form, but do not allow it to get dry. Reduce the speed of the
beater to low and gradually add the cornstarch slurry. When it has all been added increase
speed to medium for about 10 seconds.

Spread the meringue over the bread pudding, swirling it decoratively with the back of a
spoon, and being sure to anchor the meringue to the sides of the baking dish. Bake until
the meringue browns, 5 or 10 minutes.