Preparation:
1. Preheat oven to 350 oF.
2. Cut angel food cake in half horizontally; cut each half crosswise into 12 slices. Set aside.
3. Arrange apricot halves in bottom of a 2 1/2 quart casserole coated with cooking spray. Arrange half of cake slices over apricots; sprinkle with 2 tablespoons oat bran, if desired. Drizzle 1/4 cup marmalade over mixture. Reserve 8 peach slices ; set aside. Arrange remaining peach slices over marmalade; sprinkle with remaining 2 tablespoons oat bran, if desired. Arrange remaining cake slices over mixture; drizzle with remaining 1/4 cup marmalade. Arrange reserved 8 peach slices over top of mixture.
4. Combine milks, honey, egg, and egg whites in a medium bowl; stir well, and pour over cake mixture. Bake at 350 oF for 30 minutes or until a knife inserted in center comes out clean. Let flan stand 10 minutes before serving.
Note: Melt marmalade in a saucepan over low heat or in the microwave at MEDIUM (50% from power).
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