Bread pudding with meringue

Ingredients:

• 4 tablespoons unsalted butter, melted, plus extra for greasing the pan
• 2.5 cups of chopped applesauce
• 0.5 cup golden raisins
• 1 teaspoon finely grated lemon zest
• 1 teaspoon ground cinnamon
• 0.5 cups of milk
• 2 large eggs, separate the yolks from the whites
• 1 loaf (450 g) whole grain bread or cinnamon raisin bread, sliced, crusts removed
• 0.5 cup powdered sugar
• 3/4 cup apricot jam

Preparation:

1. Preheat oven to 190°C. Grease a 20cm square pan with butter and line it with foil, leaving a 5cm overhang on all sides; grease the foil.
2. In a bowl, combine the applesauce, raisins, lemon zest, and cinnamon. In a shallow bowl, combine the melted butter, milk, and egg yolks.
3. Dip half the bread slices in the egg mixture and place them in the prepared pan, trimming the edges as needed. Spread the applesauce mixture over the bread. Dip the remaining slices in the egg mixture and place them on top. Bake until the egg mixture is set and the bread is golden, about 35 minutes.
4. Meanwhile, in a bowl with a mixer on medium-high speed, beat the egg whites and sugar until stiff peaks form. Spread the apricot jam over the top of the pie. Top with the whipped egg whites and use the back of a spoon to create peaks and swirls. Return to the oven and bake until the meringue is golden brown, about 5-7 minutes.
5. Let the pie cool in the pan for 1 hour. Then, unmold it by pulling the foil out and cut into squares.