French Bread Pudding

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“This is a little labor intensive, but worth it. Serve with creme anglaise (I didn't post recipe for creme, since there are several fine versions already posted here). 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.”
3hrs 5mins

Ingredients Nutrition


  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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