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1
Grease a 2-quart baking dish with butter.
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2
Spread the cubed baked goods evenly in the prepared baking dish.
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3
Heat the milk in a small saucepan until it is scalding.
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4
In a separate small saucepan, heat the apricots and cranberries with the liqueur (or water) and let simmer for about 5 minutes, or until the dried fruits begin to soften.
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5
In a small bowl, whisk together eggs, sugar, vanilla, salt, cinnamon, and nutmeg.
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6
Add the hot milk, a small amount at a time, to the egg mixture and whisk together (known as a liaison) to temper the mixture by combining gently and gradually without cooking the eggs.
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7
Spread the apricots and raisins evenly over the bread in the baking dish, the pour the liaison into the baking dish, distributing evenly.
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8
Preheat oven to 350 degrees F.
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9
Let the baking dish stand for about 20 minutes to allow the liquid to absorb into the cubed baked goods.
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10
Prepare a bain marie by placing the baking dish into a larger pan or dish, placing the arrangement into the preheated oven, and then pouring hot water into the outer dish (without splashing any into the custard dish).
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11
Bake until the pudding firms up and puffs up and a toothpick inserted in the center comes out clean, about 1 hour.
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12
Remove from oven and from water bath and let rest 10 minutes.
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13
Serve warm or cooled.
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14
While the bread pudding is baking, prepare the cold fruit soup.
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15
To a blender add strawberries, raspberries, blackberries, peeled banana, peach and lemon juice.
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16
Blend until smooth and strain into a bowl.
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17
Return strained fruit to blender and add softened frozen yogurt, blending to combine.
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18
Serve as a topping to the Queen's Bread Custard, in demitasse cups as an accompaniment, or by itself as an independent dessert soup.
