Stollen Bread and Butter Pudding

Recipe by Amis227
READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    ounces milk
  • 3 -4
    tablespoons superfine sugar
  • 18
    teaspoon almond extract
  • TO SERVE
  • powdered sugar, to decorate
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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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