Recipe by Outta Here
This is a little labor intensive, but worth it. Serve with creme anglaise (I didn't post recipe for creme, since there are several fine versions already posted here). 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.
Top Review by katew
This made a great dessert even if a bit fiddly. I used fresh apricots, sliced up, as my bread was a sultana bread and I used low fat milk also. I would reduce sugar next time around but we all enjoyed it immensely. It does make a generous amount so great for big families. made for ZWT8.
- 2 tablespoons dried apricots, chopped
- 1 tablespoon dried currant (or dried cranberries, chopped)
- 3 tablespoons orange liqueur
- 6 cups day-old 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)
- 1 pinch cream of tartar
- 4 large eggs
- 2 egg yolks
- 1 cup heavy cream
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 pinch salt
- 1⁄4 teaspoon ground nutmeg
Directions See How It's Made
- Marinate dried fruit in orange liqueur for 1 hour.
- Place bread in large bowl and drizzle with butter; toss to coat.
- 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.
- Carefully add the 1/4 cup cold water and swirl to incorporate.
- Quickly pour half the mixture into a 1-quart ovenproof souffle dish or casserole, tilting to coat bottom and part way up sides.
- Preheat oven to 350°F.
- Press one-third of the bread mixture into souffle dish; sprinkle with one-third of the dried fruit mixture. Repeat twice.
- Beat 3/4 cup sugar with remaining ingredients in a large bowl; pour over the bread.
- Drizzle remaining caramelized sugar over top (if hardened, heat over low heat to liquify).
- Set souffle dish in a large, deep pan. Fill pan with hot water half way up sides of dish.
- Bake on center rack until set and browned, 50-55 minutes.
- Remove souffle dish from pan to wire rack and let stand 30 minutes.
- Dust with confectioners’ sugar; serve with creme anglaise.