Kris Kringle Bread Pudding Recipe

Name: Kris Kringle Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 ⅓ 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; ¾ cup vanilla sugar or ¾ 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; 1 ½ cups sugar; 3 tablespoons cornstarch; 1 pinch salt; 2 ½ cups warm water; 7 tablespoons unsalted butter, cut into pieces; 2 lemons, zest of; ½ cup fresh lemon juice

Servings: persons

1 ⅓ 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
¾ cup vanilla sugar or ¾ 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
1 ½ cups sugar
3 tablespoons cornstarch
1 pinch salt
2 ½ cups warm water
7 tablespoons unsalted butter, cut into pieces
2 lemons, zest of
½ cup fresh lemon juice

1
In a medium saucepan, combine Armagnac and dried fruits.
2
Bring to a simmer.
3
Cook, stirring occasionally, until soft, about 8 minutes.
4
The fruit should absorb all of the Armagnac.
5
Remove from heat.
6
Coarsely chop; set aside.
7
In a large saucepan, combine heavy cream, half-and-half, sugar, cinnamon sticks, vanilla pod and seed scrapings, and orange zest.
8
Bring just to a boil over medium-high heat, stirring occasionally.
9
In a medium bowl, whisk egg yolks.
10
While whisking constantly, gradually ladle half the hot cream mixture into the yolks.
11
Return to saucepan over medium heat.
12
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.
13
Strain through a large sieve into large bowl, discarding the cinnamon sticks, vanilla pods, and orange zest.
14
Preheat oven to 350F Place brioche cubes in a large bowl.
15
Add dried fruit, reserving 1/2 cup.
16
Pour custard over brioche cubes; toss to combine.
17
Divide brioche cubes evenly between two 2-quart ovenproof bowls; the cubes will mound on top.
18
Sprinkle reserved fruit over the top of each pudding.
19
Sprnkle tops of puddings with sugar.
20
Let stand until bread is saturated, about 20 minutes.
21
Brush two 12x12-inch pieces of parchment paper with butter.
22
Place parchment paper, butter side down, over bread.
23
Cover parchment with aluminum foil to seal.
24
Place puddings in a large, deep roasting pan.
25
Place in oven, and add enough boiling water to roasting pan to come 3-inches up sides of bowls.
26
Bake for 1 hour.
27
Uncover, and bake until set, 35-45 minutes more.
28
Serve warm or at room temperature.
29
Will keep refrigerated for 3 days.
30
To reheat: Preheat oven to 350F Place puddings in a deep roasting pan.
31
Place in oven and add enough water to roasting pan to come 3-inches up sides of bowls.
32
Reheat until warm through, about 20 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 ⅓ cups armagnac, 7 ounces pitted prunes, 7 ounces assorted dried fruit (such as peaches, apricots, and pears), 5 cups heavy cream, and more.

Yes, Kris Kringle Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kris Kringle Bread Pudding

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