Prep 30 mins
Cook 40 mins
This is a great twist on an old favorite. Grandma has had it a long time and it makes it every year. It's a great way to use up leftover stollen that's gone stale and no one will eat. (if there are any leftovers :D ) Prepare ahead as this does need to chill for 1 - 2 hours before baking. Zaar World Tour 05
- 1 lb german stollen, dessert bread
- 2 ounces butter, softened for spreading
- 3 1⁄2 ounces canned cherries in syrup, drained (optional)
FOR THE CUSTARD
- 2 medium eggs, plus
- 2 egg yolks
- 8 ounces heavy whipping cream
- 12 ounces milk
- 3 -4 tablespoons superfine sugar
- 1⁄8 teaspoon almond extract
- powdered sugar, to decorate
- Slice the Stollen thinly and spread one side with butter.
- Stack in slightly angled layers in a large lightly buttered oven proof dish.
- Scatter cherries in between layers, if desired.
- TO PREPARE THE CUSTARD:.
- Beat the eggs and the yolks with the cream, milk, superfine sugar and the almond extract.
- Slowly pour over the Stollen slices, pressing them down into the liquid so they are well soaked.
- Refrigerate for one to two hours or until custard mixture is absorbed.
- TO BAKE THE PUDDING:.
- Preheat oven to 350 degrees F.
- Place the dish in a roasting pan and when ready to bake, pour boiling water in the roasting pan to come halfway up the baking dish sides.
- Carefully place in the oven and bake for about 40 minutes or until the top is light golden brown and crisp.
- Cool for 10-15 minutes.
- Sift powdered sugar over the top. Serve with warm custard.
I substituted the canned cherries for fresh strawberries and bananas. I also added a tiny splash of cognac. Great recipe, easy to follow (and customize), short list of ingredients needed. :)