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. ---------------------------------------------------------------------------
Nutrition
Ingredients
