Total Time
3hrs 5mins
Prep 1 hr 40 mins
Cook 1 hr 25 mins

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.

Ingredients Nutrition


  1. Marinate dried fruit in orange liqueur for 1 hour.
  2. Place bread in large bowl and drizzle with butter; toss to coat.
  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.
  4. Carefully add the 1/4 cup cold water and swirl to incorporate.
  5. Quickly pour half the mixture into a 1-quart ovenproof souffle dish or casserole, tilting to coat bottom and part way up sides.
  6. Preheat oven to 350°F.
  7. Press one-third of the bread mixture into souffle dish; sprinkle with one-third of the dried fruit mixture. Repeat twice.
  8. Beat 3/4 cup sugar with remaining ingredients in a large bowl; pour over the bread.
  9. Drizzle remaining caramelized sugar over top (if hardened, heat over low heat to liquify).
  10. Set souffle dish in a large, deep pan. Fill pan with hot water half way up sides of dish.
  11. Bake on center rack until set and browned, 50-55 minutes.
  12. Remove souffle dish from pan to wire rack and let stand 30 minutes.
  13. Dust with confectioners’ sugar; serve with creme anglaise.


Most Helpful

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.

katew July 26, 2012

Oh mikekey! This was heavenly! I made mine in a bread loaf pan and needed an extra ten minutes in the oven. I do agree with Aunt Cookie about the overpowering sweetness, a little less sugar for us next time, other than that it was perfect! I served with just a light dusting of confectioners' suagar-no creme angalise. TFS, this is going in my Azzr Best of Best.

Julie B's Hive November 12, 2007

What a nice dessert! The flavor is outstanding; I especially liked the liqueur-soaked dried fruit. This pudding was softer than I am accustomed to, but I'd bet that depends on the bread used. The dessert wound up being too sweet for us; I'd probably make less caramel and decrease the sugar in the cream mixture next time (anyone with a bigger sweet tooth than me would be in heaven, though). Thanks for posting this recipe; we finished it off really fast!

Aunt Cookie February 11, 2007

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