French Bread Pudding

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.