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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 8 |
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This is a little labor intensive, but worth it. This recipe came to me from a friend's sister. NOTE: This is very sweet, so adjust amount of sugar mixed with eggs and cream to taste. 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:
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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