Kris Kringle Star Bread Recipes

KRIS KRINGLE BREAD PUDDING

Steps:

• Brush two 1 1/2-quart ovenproof bowls with butter, and sprinkle with vanilla sugar; tap out excess. Bring Armagnac, dried fruit, and prunes to a simmer in a medium saucepan over medium-low heat. Cook, stirring occasionally, until fruit has softened and absorbed the liquid, about 10 minutes. Coarsely chop fruit.
• Bring cream, half and half, vanilla sugar, cinnamon, vanilla beans and seeds, and zest to a boil in a large saucepan over medium-high heat, stirring occasionally. Remove from heat.
• Lightly beat egg yolks in a medium bowl. Whisking constantly, gradually ladle half the hot-cream mixture into the yolks. Pour yolk mixture into saucepan with remaining cream mixture. Cook over medium heat, whisking constantly and scraping sides of pan, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Pass custard through a fine sieve into a large bowl; discard solids.
• Preheat oven to 350 degrees. In another large bowl, combine brioche cubes and chopped fruit, reserving 1/2 cup fruit. Pour in custard; toss to combine. Divide bread mixture between prepared bowls. Top each with half the reserved fruit. Sprinkle with vanilla sugar. Place a parchment round in water to dampen and transfer to top of pudding bowl to cover. Use a rubber band to secure, and tie with kitchen twine. Repeat process with second bowl. Let stand until bread has soaked up liquid, about 20 minutes.
• Set bowls in deep roasting pan. Transfer pan to oven; add enough boiling water to come 3 inches up sides of bowls. Bake 1 hour. Uncover; bake until set, about 30 minutes more. Serve warm or at room temperature, with sour lemon sauce. Puddings can be refrigerated up to 3 days; let cool completely before covering with plastic wrap. If desired, reheat in a 350-degree oven, just until warm.

KRIS KRINGLE BREAD PUDDING

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

KRIS KRINGLE STAR BREAD

Steps:

• In a small bowl, combine filling ingredients. Set aside. In a mixing bowl, combine water, sugar and salt. Add yeast, stirring until dissolved. Let stand for 5 minutes, then stir in eggs and butter. Gradually add enough flour to form a soft dough. Turn dough onto a floured surface knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Divide dough in half roll each half into a 14-in. circle. Transfer to two greased baking sheets. Cut five slits about 4 in. long into each circle. Place a spoonful of filling in the middle of each section, then spread a thin layer of filling in the center of each star. Fold the two outer edges of each section over each other to form star points. Pinch edges together to seal. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 25 minutes or until golden brown. Frost while warm with a confectioners' sugar icing.© Copyright Reiman Publications, 1993-1997