-
1
Grease a 2-quart baking dish with butter.
-
2
In a large bowl, mix the vanilla wafers, apricots, raisins, sugar, salt, cinnamon, and nutmeg.
-
3
Slice the bananas and fold into the dry ingredients.
-
4
Transfer to the baking dish, distributing evenly.
-
5
In another bowl, mix eggs, milk, vanilla and amaretto, whiskey or warm water.
-
6
Preheat oven to 350 degrees F. Pour the milk and egg mixture over the dry ingredients.
-
7
Let the baking dish stand for about 20 minutes to allow the liquid to absorb.
-
8
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).
-
9
Bake until the pudding firms and puffs up and a toothpick inserted in the center comes out clean, about 1 hour.
-
10
Remove from oven and from water bath.
-
11
Spread apricot jelly over the top of pudding and let rest.
-
12
Increase oven heat to 425 degrees F.
-
13
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.
-
14
Bring to a boil over medium heat, whisking constantly.
-
15
As it thickens and becomes translucent, cover and remove it from the heat.
-
16
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.
-
17
Add vanilla and cream of tartar and beat until soft peaks form.
-
18
Very gradually beat in sugar on high until glossy and stiff peaks form, but do not allow it to get dry.
-
19
Reduce the speed of the beater to low and gradually add the cornstarch slurry.
-
20
When it has all been added increase speed to medium for about 10 seconds.
-
21
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.
-
22
Bake until the meringue browns, 5 or 10 minutes.
