French Bread Pudding
photo by katew
- Ready In:
- 3hrs 5mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 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
- 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.
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Reviews
-
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.
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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!
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.