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Stollen Bread and Butter Pudding

Stollen Bread and Butter Pudding created by SofiaKeck

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

Ready In:
1hr 10mins
Serves:
Units:

ingredients

  • PUDDING

  • 1 lb german stollen, dessert bread
  • 2 ounces butter, softened for spreading
  • 3 12 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
  • 18 teaspoon almond extract
  • TO SERVE

  • powdered sugar, to decorate

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Amis227
Contributor
@Amis227
Contributor
"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"
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  1. SofiaKeck
    Stollen Bread and Butter Pudding Created by SofiaKeck
    Reply
  2. SofiaKeck
    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. :)
    Reply
  3. SofiaKeck
    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. :)
    Reply
  4. Amis227
    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
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