French Bread Pudding

Prep Time
Cook Time
3h 10m
Ready In

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


  • 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.


No special items needed.

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