Layered Fruit Soufflé with Vanilla Pudding

Gently warm the milk in a small saucepan until just heated. Do not allow it to boil, then remove from heat.

Place the toast bread into the warm milk and let it soak until completely softened and the milk is absorbed.

Combine the plum, apple, and pear compotes in a bowl. Transfer to a strainer and drain thoroughly to remove excess liquid.

Evenly spread the drained fruit compote mixture over the base of a heat-resistant baking dish.

Arrange the milk-soaked bread evenly over the fruit layer, pressing lightly to create a uniform surface.

Pour the vanilla pudding over the bread layer and smooth the top with a spatula.

In a clean, dry bowl, beat the egg white with the sugar until stiff, glossy peaks form.

Gently spread the whipped egg white over the pudding, taking care not to deflate it.

Preheat the oven to 375°F (190°C). Place the dish on the middle rack and bake for 15–20 minutes, until the top is lightly golden.

Remove from the oven and allow the soufflé to cool completely before serving to achieve the best texture.