Recipe for Stollen Bread Pudding


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!