Preparation

1. Soak apricots in Kirsch for ½ hour; drain and reserve liquor. Cut a piece of alumi- num foil 20 inches long, and fold in half to a piece 10 inches long. Lightly butter one side with ¼ teaspoon unsalted butter; reserve. Cut another piece of alumi- num foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a “cradle”; reserve.
2. Coat the inside of a 1-quart soufflé dish with remaining ¾ teaspoon unsalted butter. Layer ½ of the bread cubes on the bottom. Sprinkle with half the apricots and half the almonds. Drizzle with half the melted butter. Repeat. Pour remaining melted butter over top. Beat eggs and sugar until thick, using a Cuisinart® Hand Mixer on low speed. Add milk, vanilla and reserved Kirsch; mix thoroughly. Pour egg mixture over bread layers. Cover with the buttered foil. Secure tightly with kitchen twine. Set the dish in the center of the long strip of folded foil and bring up the sides to meet, twisting together to form a handle. Place the rack in the ceramic pot of the Cuisinart® Slow Cooker. To place the soufflé dish on the rack, use the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on
3. the rack. Carefully pour hot water in bottom of ceramic pot. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press Low. Remove the soufflé dish from the slow cooker using the foil strips to lift it. Cool completely on a wire rack.
4. Note: You may substitute dried cherries for the dried apricots for a Cherry Vanilla
5. Bread Pudding.