Choose ivory-hued white chocolate containing cocoa butter for this cardamom-seasoned pudding. Avoid candy coating or white chocolate that does not contain cocoa butter. They wont work properly in this recipe.
In a small saucepan heat half-and-half over medium heat until very warm but not boiling. Remove from heat; add chopped white chocolate and apricots. Stir until white chocolate is melted.
In a large bowl beat eggs with a fork; whisk in sugar and cardamom. Whisk in chocolate mixture. Gently stir in bread cubes and almonds. Pour mixture into a 4- to 5-cup souffle dish (dish may be very full). Cover dish tightly with foil.
Pour the warm water into a 3-1/2- to 5-quart slow cooker. Tear off an 18x12-inch piece of heavy foil. Tear foil in half lengthwise. Fold each foil piece lengthwise into thirds. Crisscross the foil strips and place the souffle dish in the center of the foil strips. Bringing up foil strips, use the strips to lift and transfer the dish to the slow cooker. (Leave foil strips under dish.)
Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
Using the foil strips, carefully lift souffle dish out of slow cooker. To serve, spoon warm pudding into dessert dishes. If desired, top each serving with whipped cream and grated white chocolate.