Ingredients
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1 tablespoon dried currant (or dried cranberries, chopped)
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3 tablespoons orange liqueur
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6 cups day-old French bread, crusts removed, cut into 3/4-inch cubes
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1/4 cup butter, melted
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1 3/4 cups granulated sugar
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1/2 cup water
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1/4 cup water (very cold)
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1 pinch cream of tartar
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4 large eggs
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2 egg yolks
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1 cup heavy cream
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1 cup milk
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2 teaspoons vanilla extract
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1 pinch salt
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1/4 teaspoon ground nutmeg
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2 tablespoons dried apricots, chopped
Instructions
- 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.