Put the nuts in a suitable bowl, finely grate the wholemeal bread over them. Cream the room-warm soft butter with the sugar, add the egg yolks and beat until the sugar is dissolved and the mixture is creamy. Fold in the grated orange zest, orange juice and nut-bread mixture.
In a grease-free baking bowl, whip the egg whites with the salt until they are stiff and the beating speed increases. Stir into the pudding mixture so that no “egg white islands” remain. Whip the whipping cream until semi-solid and stir it in as well.
Butter a custard dish and sprinkle with breadcrumbs. Pour in the pudding mixture, close the mold and cook in a bain-marie on a heated stove for about 60 minutes.
In the meantime, immerse the apricots in boiling water for a few seconds, then in iced water, remove the skins, halve them, remove the seeds and crush the pulp in a hand mixer, adding sugar (if desired) and cognac or apricot brandy. When the sugar is completely dissolved, strain the fruit puree through a sieve and refrigerate. Remove the finished pudding from the heat, turn it out of the mold and bring it to the table with a little bit of the sauce on top. Offer the remaining sauce separately.
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