Festive Stollen Bread Pudding
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!
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)
Instructions
1
Butter a shallow ovenproof dish. Toss in stollen and apricots and sprinkle over cinnamon.
2
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.
3
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.
