Products Needed:
1/2 lb rye bread
1 1/2 oz margarine
1/2 cup milk
1/2 cup sugar
2 eggs
1/2 lb canned apricots
3 kiwis
2 oz chopped almonds
1 tbsp butter
salt
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Directions: Grate bread, fry in margarine with sugar and nuts, cool.
Mix milk with egg yolks and salt, add cooled bread mass and whisked egg whites.
Grease a mold, put the dough in, scatter over apricot and kiwi slices, put over butter pieces.
Bake the pudding over 355-390°F for 35-40 minutes.
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