French Bread Pudding

Directions

1. 1
   Marinate dried fruit in orange liqueur for 1 hour.
2. 2
   Place bread in large bowl and drizzle with butter; toss to coat.
3. 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. 4
   Carefully add the 1/4 cup cold water and swirl to incorporate.
5. 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. 6
   Preheat oven to 350°F.
7. 7
   Press one-third of the bread mixture into souffle dish; sprinkle with one-third of the dried fruit mixture. Repeat twice.
8. 8
   Beat 3/4 cup sugar with remaining ingredients in a large bowl; pour over the bread.
9. 9
   Drizzle remaining caramelized sugar over top (if hardened, heat over low heat to liquify).
10. 10
    Set souffle dish in a large, deep pan. Fill pan with hot water half way up sides of dish.
11. 11
    Bake on center rack until set and browned, 50-55 minutes.
12. 12
    Remove souffle dish from pan to wire rack and let stand 30 minutes.
13. 13
    Dust with confectioners' sugar; serve with creme anglaise.