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Stollen Bread Pudding

Festive Stollen Bread Pudding

A mouthwatering Festive Stollen Bread Pudding recipe taken from the Dairy Diary Collection.

A festive take on the classic comfort food, bread and butter pudding. Filled with the flavours of Christmas and including, cinnamon, apricots and amaretti biscuits, this is a real treat!



Stollen Bread Pudding

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.

I look after communications and marketing at Dairy Diary. I’m a busy mum and love home baking and cooking for my family. In my spare time I enjoy visiting the theatre, eating out with friends and exploring the great outdoors!

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