Could this be the recipe.

SOUFFLE HONGROISE
Source: Jolie Gabor’s Family Cookbook

8 slices toasted white bread
1/2 cup white wine
2 tablespoons lemon juice
2 tablespoons melted butter
1/2 cup fine sugar*
2 tablespoons grated orange rind
6 egg yolks
6 egg whites
4 tablespoons sugar
2 tablespoons apricot jam
3 tablespoons crushed toasted almonds
1 teaspoon sugar

Toast bread lightly and cut into even 1-inch cubes. Soak cubes in wine and lemon juice. Place in a large mixing bowl, add melted butter, 1/2 cup fine sugar, and orange rind. Place egg yolks in a mixing bowl; set bowl over warm water and beat eggs with a rotary beater until they are light and thick. Add to bread mixture. Beat 3 egg whites stiff and gently blend into the soufflé.

Pour mixture into a well buttered soufflé baking dish. Beat remaining 3 egg whites with 4 tablespoons sugar and apricot jam; fold in the crushed toasted almonds. Spread on top of the soufflé. Sprinkle with 1 teaspoon sugar and bake in a preheated moderate 350 F. oven for 30 minutes, or until the soufflé is firm and light golden. Serve hot or cold flambéed with apricot brandy. Serves 6.

*Blend regular sugar in blender to make it fine or you can buy fine sugar called fruit or berry sugar.