Kris Kringle Bread Pudding

Submitted by Chef mariajane

"What a delightful Holiday dessert, so nice to give as little gifts - Anotehr great from Martha Stewart -"

 

• Ready In: 1hr
• Ingredients: 19
• Serves: 2

ingredients

• 1 1⁄3 cups armagnac
• 7 ounces pitted prunes
• 7 ounces assorted dried fruit (such as peaches, apricots, and pears)
• 5 cups heavy cream
• 2 cups half-and-half
• 3⁄4 cup vanilla sugar or 3/4 cup granulated sugar, plus more for sprinkling
• 2 cinnamon sticks
• 2 vanilla beans, split lengthwise and seeds scraped
• 1 orange, zest of
• 12 large egg yolks
• day-old brioche bread, cut into 1 1/4-inch cubes
• unsalted butter, room temperature, for parchment paper

• SOUR LEMON SAUCE

• 1 1⁄2 cups sugar
• 3 tablespoons cornstarch
• 1 pinch salt
• 2 1⁄2 cups warm water
• 7 tablespoons unsalted butter, cut into pieces
• 2 lemons, zest of
• 1⁄2 cup fresh lemon juice

directions

1. In a medium saucepan, combine Armagnac and dried fruits. Bring to a simmer. Cook, stirring occasionally, until soft, about 8 minutes. The fruit should absorb all of the Armagnac. Remove from heat. Coarsely chop; set aside.
2. In a large saucepan, combine heavy cream, half-and-half, sugar, cinnamon sticks, vanilla pod and seed scrapings, and orange zest. Bring just to a boil over medium-high heat, stirring occasionally.
3. In a medium bowl, whisk egg yolks. While whisking constantly, gradually ladle half the hot cream mixture into the yolks. Return to saucepan over medium heat. Cook, whisking constantly, and scraping the sides and edges of the pan untl thickened enough to coat the back of a wooden spoon, about 5 minutes. Strain through a large sieve into large bowl, discarding the cinnamon sticks, vanilla pods, and orange zest.
4. Preheat oven to 350°F Place brioche cubes in a large bowl. Add dried fruit, reserving 1/2 cup. Pour custard over brioche cubes; toss to combine. Divide brioche cubes evenly between two 2-quart ovenproof bowls; the cubes will mound on top. Sprinkle reserved fruit over the top of each pudding. Sprnkle tops of puddings with sugar. Let stand until bread is saturated, about 20 minutes.
5. Brush two 12x12-inch pieces of parchment paper with butter. Place parchment paper, butter side down, over bread. Cover parchment with aluminum foil to seal. Place puddings in a large, deep roasting pan. Place in oven, and add enough boiling water to roasting pan to come 3-inches up sides of bowls. Bake for 1 hour. Uncover, and bake until set, 35-45 minutes more. Serve warm or at room temperature. Will keep refrigerated for 3 days.
6. To reheat: Preheat oven to 350°F Place puddings in a deep roasting pan. Place in oven and add enough water to roasting pan to come 3-inches up sides of bowls. Reheat until warm through, about 20 minutes.