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Recipe for Stollen Bread Pudding

Stollen Bread Pudding Recipe

750 grams Stollen, diced
4 jumbo eggs (or 6 large eggs)
1 cup milk (whole, low fat, or fat free)
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted
½ cup brandy, or rum, or your favorite liquor (Drambuie is great)
If you don’t wish to add any alcohol, substitute with an extra ½ cup of milk

Place diced Stollen into a buttered angel-food pan. Pre-heat oven to 325°F.

Combine eggs, milk, cream, vanilla, melted butter, and liquor or extra milk. Pour liquid over diced Stollen and soak for about 20 minutes. Place pan onto a cookie sheet. Place onto the center rack of the oven. Bake for about 1 hour. Remove from oven & allow bread pudding to cool completely. Carefully unmold onto a serving platter. Sprinkle with powdered sugar. Also, great with Vanilla Sauce!

Store any leftover bread pudding in refrigerator.

Recipe was cooked, tested and approved by the Test Kitchen!


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