Apple-Bread Pudding Cake
- 4 tablespoons unsalted butter, melted, plus more for the pan
- 2 1/2 cups chunky applesauce
- 1/2 cup golden raisins
- 1 teaspoon finely grated lemon zest
- 1 teaspoon ground cinnamon
- 1/2 cup milk
- 2 large eggs, separated
- 1 1 -pound loaf sliced whole-wheat or cinnamon-raisin bread, crusts removed
- 1/2 cup confectioners' sugar
- 3/4 cup apricot preserves
Preheat the oven to 375 degrees F. Butter an 8-inch-square baking pan and line with foil, leaving a 2-inch overhang on all sides; butter the foil.
Dip half of the bread slices in the egg mixture and layer in the prepared pan, trimming as needed. Spread the applesauce mixture over the bread. Dip the remaining bread slices in the egg mixture and layer on top. Bake until the egg mixture is set and the bread is golden, about 35 minutes.
Meanwhile, beat the egg whites and confectioners' sugar in a bowl with a mixer on medium-high speed until stiff peaks form. Spread the apricot preserves on top of the cake. Spread the egg-white mixture on top of the preserves, forming peaks with the back of a spoon. Return to the oven until the meringue is golden, 5 to 7 minutes.
Let the cake cool in the pan, about 1 hour. Lift out of the pan using the foil and slice into squares.
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