• 4 slices day-old banana bread
• 4 tablespoons butter, softened
• ¼ cup sugar
• 1 cup apricot nectar or apple juice
• 2 eggs, separated
• 2 bananas, sliced
• ½ teaspoon vanilla
• ¼ teaspoon cream of tartar
• ¼ cup sugar

Preheat oven to 350 degrees. Spread butter on both sides of bread slices, and cut bread into half-inch cubes. Slightly beat egg yolks. Combine egg yolks with nectar and ¼ cup sugar; add bread cubes and stir until moistened.

Place half of mixture into a 1½ quart casserole. Top with banana slices and cover with remaining bread mixture.

Bake at 350 degrees for 35 minutes. While bread pudding is baking, beat egg whites, vanilla and cream of tartar at high speed until egg whites reach soft peaks. Gradually add ¼ cup sugar, and beat until egg whites form stiff peaks.

Spread meringue over hot pudding, sealing to edge. Bake at 350 degrees for an additional 10-12 minutes or until meringue tips are lightly browned.