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Festive Stollen Bread Pudding
Katy Hackforth
6-8 servings
20 minutes
685
Dessert
A mouthwatering Festive Stollen Bread Pudding recipe taken from Dairy Diary.
A festive take on the classic comfort food; bread and butter pudding. Filled with the flavours of Christmas including cinnamon, apricots and amaretti biscuits, this is a real treat!
For more festive recipes, check out our festive recipe collection.
Ingredients
- Butter for greasing
- Stollen bread 750g (1lb 10oz), cubed
- Dried apricots 8, roughly chopped
- Ground cinnamon 1 large pinch
- Eggs 2 medium
- Double cream 300ml (½ pint)
- Milk 300ml (½ pint)
- Caster sugar 3 tbsp
- Amaretti biscuits 6 crushed
- Vanilla ice cream or single cream to serve (optional)
Directions
- Butter a shallow ovenproof dish
- Toss in stollen and apricots and sprinkle over cinnamon
- Beat eggs, cream, milk and sugar
- Pour over stollen mix, pressing down to soak well
- Scatter over amaretti then, if you have time, set aside in a cool place for 1 hour to soak
Preheat oven to 180ºC/160ºfan/Gas 4
- Put the dish in a roasting tin and pour boiling water around it to come halfway up the sides
- Bake for 35-40 minutes or until golden and slightly risen
- Leave to stand for 10 minutes before serving with ice cream or cream, if liked.