Kris Kringle Bread Pudding

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Martha Stewart


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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

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