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French Bread Pudding

Created by Mikekey on February 10, 2014

2 tablespoons dried apricots, chopped
1 tablespoon dried currant (or dried cranberries, chopped)
3 tablespoons orange liqueur
6 cups day-old bread cubes (French bread, crusts removed, cut into 3/4-inch cubes)
1/4 cup butter, melted
1 3/4 cups granulated sugar
1/2 cup water
1/4 cup water (very cold)

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.