• 185minutes
  • 401calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons dried apricots, chopped

  2. 1 tablespoon dried currant (or dried cranberries, chopped)

  3. 3 tablespoons orange liqueur

  4. 6 cups day-old French bread, crusts removed, cut into 3/4-inch cubes

  5. 1/4 cup butter , melted

  6. 1 3/4 cups granulated sugar

  7. 1/2 cup water

  8. 1/4 cup water (very cold)

  9. 1 pinch cream of tartar

  10. 4 large eggs

  11. 2 egg yolks

  12. 1 cup heavy cream

  13. 1 cup milk

  14. 2 teaspoons vanilla extract

  15. 1 pinch salt

  16. 1/4 teaspoon ground nutmeg

Instructions Jump to Ingredients ↑

  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.


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