Kris Kringle Bread Pudding

Name: Kris Kringle Bread Pudding
Ingredients: Unsalted butter, softened, for bowls and parchment paper; 3/4 cup vanilla sugar or granulated sugar, plus more for bowls and sprinkling; 1 1/3 cups Armagnac or other good-quality brandy; 7 ounces assorted dried fruits, such as peaches, apricots, and pears; 7 ounces pitted prunes; 5 cups heavy cream; 2 cups half-and-half; 2 whole cinnamon sticks; 2 vanilla beans, halved lengthwise; seeds scraped to loosen; Zest of 1 orange; 12 large egg yolks, lightly beaten; 2 large loaves day-old brioche (1 pound each), cut into 1 1/4-inch cubes (18 cups); Boiling water, for roasting pan; Sour Lemon Sauce

Kris Kringle Bread Pudding was pinched from <a href="http://www.marthastewart.com/356913/kris-kringle-bread-pudding" target="_blank">www.marthastewart.com.</a>

INGREDIENTS

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Unsalted butter, softened, for bowls and parchment paper

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3/4 cup vanilla sugar or granulated sugar, plus more for bowls and sprinkling

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1 1/3 cups Armagnac or other good-quality brandy

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7 ounces assorted dried fruits, such as peaches, apricots, and pears

•

7 ounces pitted prunes

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5 cups heavy cream

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2 cups half-and-half

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2 whole cinnamon sticks

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2 vanilla beans, halved lengthwise; seeds scraped to loosen

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Zest of 1 orange

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12 large egg yolks, lightly beaten

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2 large loaves day-old brioche (1 pound each), cut into 1 1/4-inch cubes (18 cups)

•

Boiling water, for roasting pan

•

Sour Lemon Sauce

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