French Bread Pudding
Recipe: #12064
February 10, 2014
"This is a little labor intensive, but worth it. Serve with creme anglaise. This recipe came to me from a friend's sister. NOTE: This is very sweet, so adjust amount of sugar mixed with eggs and cream to taste."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (337.6 g)
- Calories 351
- Total Fat - 15.3 g
- Saturated Fat - 8.7 g
- Cholesterol - 143.3 mg
- Sodium - 702.8 mg
- Total Carbohydrate - 48.7 g
- Dietary Fiber - 0.4 g
- Sugars - 45.8 g
- Protein - 6.1 g
- Calcium - 77.8 mg
- Iron - 0.9 mg
- Vitamin C - 4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Marinate dried fruit in orange liqueur for 1 hour.
Step 2
Place bread in large bowl and drizzle with butter; toss to coat.
Step 3
Mix 1 cup sugar, 1/2 cup water, and cream of tartar in heavy medium sauce pan. Cook over medium-high heat, stirring occasionally, until sugar is melted and amber colored, 10-12 minutes.
Step 4
Carefully add the 1/4 cup cold water and swirl to incorporate.
Step 5
Quickly pour half the mixture into a 1-quart ovenproof souffle dish or casserole, tilting to coat bottom and part way up sides.
Step 6
Preheat oven to 350°F.
Step 7
Press one-third of the bread mixture into souffle dish; sprinkle with one-third of the dried fruit mixture. Repeat twice.
Step 8
Beat 3/4 cup sugar with remaining ingredients in a large bowl; pour over the bread.
Step 9
Drizzle remaining caramelized sugar over top (if hardened, heat over low heat to liquify).
Step 10
Set souffle dish in a large, deep pan. Fill pan with hot water half way up sides of dish.
Step 11
Bake on center rack until set and browned, 50-55 minutes.
Step 12
Remove souffle dish from pan to wire rack and let stand 30 minutes.
Step 13
Dust with confectioners’ sugar; serve with creme anglaise.
Tips
No special items needed.
0 Reviews
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