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1
Preheat oven to 300F.
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2
Generously butter 8-cup pudding mold, metal bowl, or souffle dish and sprinkle with sugar.
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3
Combine milk, butter, and 1/2 cup sugar in heavy medium pot.
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4
Scrape in seeds from vanilla bean; add bean.
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5
Simmer gently over medium-low heat until sugar dissolves and mixture is fragrant, stirring occasionally, about 8 minutes (do not boil).
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6
Remove pot from heat; cover and let steep 15 minutes.
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7
Remove vanilla bean.
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8
Whisk eggs in large bowl to blend.
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9
Gradually whisk in hot milk mixture.
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10
Whisk flour, cinnamon, nutmeg, baking soda, and salt in very large bowl to blend.
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11
Add croissant pieces, prunes, raisins, almonds, and lemon peel.
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12
Toss until croissant pieces are evenly coated and mixture is well blended.
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13
Pour milk mixture over.
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14
Let soak 10 minutes.
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15
Transfer croissant mixture to prepared baking dish, pressing to pack mixture into dish.
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16
Cover dish with plastic wrap and place in roasting pan.
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17
Pour enough hot water into roasting pan to come halfway up sides of baking dish.
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18
Cover roasting pan with heavy-duty aluminum foil.
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19
Oven-steam pudding until custard is set and pudding is puffed, about 2 hours.
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20
Carefully remove aluminum foil (steam will be released).
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21
Transfer covered pudding to rack and cool 1 hour.
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22
(Pudding can be made 1 day ahead.
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23
Cover and refrigerate.
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24
Resteam in 300F oven 45 minutes to heat through before serving.)
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25
Whisk sour cream, brown sugar, and orange peel in medium bowl to blend.
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26
Cover and refrigerate at least 30 minutes.
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27
(Can be made 1 day ahead.
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28
Keep refrigerated.)
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29
Remove plastic wrap from warm pudding.
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30
Invert onto rimmed platter.
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31
Pour brandy over pudding.
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32
Carefully ignite brandy.
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33
When flames subside, slice pudding into wedges and serve with dollop of sour cream and brown sugar sauce.
