Ingredients for French Bread Pudding
- Dried Apricots
- Dried Currant
- 1/4 cup orange liqueur (Grand Marnier or Cointreau recommended)
- Day Old French Bread
- 1/4 cup unsalted butter, melted
- Granulated Sugar
- 1/2 cup water + 1/4 cup cold water
- 1/4 teaspoon cream of tartar
- 6 large eggs
- Egg Yolks
- Heavy Cream
- Milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Ground Nutmeg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this French Bread Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make French Bread Pudding
- Marinate 1 cup dried fruit (cranberries, raisins, cherries etc.) in 1/4 cup orange liqueur for at least 1 hour (longer is better!).
- Cut 1 loaf (about 1 pound) French bread into 1-inch cubes.
- Place bread cubes in a large bowl and drizzle with 1/4 cup melted unsalted butter. Toss gently to coat.
- In a heavy medium saucepan, combine 1 cup granulated sugar, 1/2 cup water, and 1/4 teaspoon cream of tartar.
- Cook over medium-high heat, stirring constantly, until sugar is melted and a deep amber color, about 10-12 minutes. Watch carefully to prevent burning!
- Carefully pour in 1/4 cup cold water. The mixture will bubble vigorously – be cautious! Swirl to incorporate.
- Pour half of the caramelized sugar into a 1-quart ovenproof soufflé dish or casserole, tilting to coat the bottom and sides.
- Preheat oven to 350°F (175°C).
- Press one-third of the bread mixture into the soufflé dish.
- Sprinkle with one-third of the marinated dried fruit.
- Repeat layers twice more (bread, fruit, bread, fruit, bread, fruit).
- In a large bowl, whisk together 3/4 cup granulated sugar, 6 large eggs, 2 cups heavy cream, 1 teaspoon vanilla extract, and a pinch of salt.
- Pour the egg mixture evenly over the bread layers.
- Drizzle the remaining caramelized sugar over the top.
- Place the soufflé dish in a large, deep baking pan.
- Fill the baking pan with hot water halfway up the sides of the soufflé dish (bain-marie).
- Bake on the center rack for 50-55 minutes, or until the pudding is set and golden brown.
- Remove the soufflé dish from the water bath and let it cool on a wire rack for 30 minutes.
- Dust with powdered sugar before serving.
- Serve warm with crème anglaise (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
183g
Fat
61g
Carbs
16g
