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1
Marinate dried fruit in orange liqueur for 1 hour.
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2
Place bread in large bowl and drizzle with butter; toss to coat.
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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.
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4
Carefully add the 1/4 cup cold water and swirl to incorporate.
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5
Quickly pour half the mixture into a 1-quart ovenproof souffle dish or casserole, tilting to coat bottom and part way up sides.
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6
Preheat oven to 350u00b0F.
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7
Press one-third of the bread mixture into souffle dish; sprinkle with one-third of the dried fruit mixture. Repeat twice.
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8
Beat 3/4 cup sugar with remaining ingredients in a large bowl; pour over the bread.
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9
Drizzle remaining caramelized sugar over top (if hardened, heat over low heat to liquify).
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10
Set souffle dish in a large, deep pan. Fill pan with hot water half way up sides of dish.
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11
Bake on center rack until set and browned, 50-55 minutes.
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12
Remove souffle dish from pan to wire rack and let stand 30 minutes.
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13
Dust with confectioners' sugar; serve with creme anglaise.
