If you are already a fan of this Danish pastry, you’ll enjoy this recipe that reinvents Kringle into a dense, custard-like dessert that also makes a good partner to your morning coffee. Although this recipe features Larsen’s Kringle, made locally in Ballard, you can absolutely substitute your favorite brand!
3 cups whole milk
1 cup heavy cream
2 tablespoons butter
5-6 cups Kringle cut into roughly 1-inch squares
4 eggs, lightly beaten
1 teaspoon almond extract
(use 2 teaspoons almond if you really enjoy that flavor, and skip the vanilla)
1 teaspoon vanilla extract
Optional adds: dried cranberries, raisins, sliced almonds, cinnamon or cardamom
Optional toppings: maple or berry syrup
- Heat your oven to 350ºF.
- In a small saucepan heat the milk, cream and butter over medium heat until the butter is melted. Let cool. (You can speed up the cooling process by putting it in the fridge or freezer.)
- Once the milk/butter is cool, whisk in the eggs.
- Dump the Kringle pieces into a casserole or decorative baking dish and spread them out.
- Pour the milk/butter/egg mixture over the top of the Kringle.
- Cover with plastic wrap or foil and refrigerate for an hour. (This allows the Kringle to fully absorb the liquids.)
- Remove the plastic or foil and bake for 25-30 minutes.