French Bread Pudding - cooking recipe

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

Preparation

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\u00b0F.
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.