Martha's Kris Kringle Christmas Bread Pudding Recipe (With Video)

Servings:

Yield:

2 puddings

Martha loves this Christmas bread pudding, and for good reason. It's light and fluffy, yet also rich and decadent. Cubes of brioche bread are soaked in a creamy custard and mixed with brandy-soaked dried fruits, such as peaches, pears, and apricots.

Most bread pudding bakes in a shallow dish, but not this recipe! This special holiday version is baked in tall pudding basins in a water bath, resulting in a more tender, delicate pudding. Martha's recipe makes two puddings, so you could enjoy one and gift one, or serve them for a big holiday dinner. Her mom's Sour Lemon Sauce is served with the pudding and is the perfect finishing touch.

kris kringle bread pudding in a white bowl on white background — Credit:
Bryan Gardner

Vanilla Sugar

It's easy to make the vanilla sugar needed for this recipe:

Simply place vanilla beans and sugar in an airtight container; let stand one week, shaking occasionally.

Make Ahead

Puddings can be refrigerated up to three days; let cool completely before covering with plastic wrap. If desired, reheat in a 350-degree oven, just until warm.

Gifting Bread Pudding

To turn these Christmas bread puddings into a festive holiday gift, wrap each bowl in colorful cellophane, then attach our gift card that includes instructions for serving and storing the pudding.

Directions

Prep pudding bowls; soften dried fruit in brandy

Brush two 1 1/2-quart ovenproof bowls with butter, and sprinkle with vanilla sugar; tap out excess. Bring brandy, 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.
Heat cream, half and half, sugar, and vanilla:

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.
Beat egg yolks and temper with cream mixture

Lightly beat egg yolks in a medium bowl. Whisking constantly, gradually ladle half the hot-cream mixture into the yolks.
Add yolk mixture to cream and cook:

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.
Sieve custard:

Pass custard through a fine sieve into a large bowl; discard solids.
Preheat oven; combine brioche and fruit, then custard:

Preheat oven to 350°F. In another large bowl, combine brioche cubes and chopped fruit, reserving 1/2 cup fruit. Pour in custard; toss to combine.
Assemble puddings:

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.
Cook puddings in water bath in oven:

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.