Recipe: Stollen Bread and Butter Pudding

STOLLEN BREAD AND BUTTER PUDDING

1 lb 2 oz (500 grams) German Stollen
2 oz butter, softened for spreading
3 1/2 oz canned cherries in syrup, drained (optional)
FOR THE CUSTARD:
2 medium eggs plus 2 egg yolks
8 oz heavy whipping cream
12 oz milk
3 to 4 Tbsp. superfine sugar
1/8 tsp. almond extract
TO SERVE:
powdered sugar to decorate

Slice the Stollen thinly and spread one side with butter. Stack in slightly angled layers in a large lightly buttered oven proof dish. Scatter cherries in between layers, if desired.

TO PREPARE THE CUSTARD:
Beat the eggs and the yolks with the cream, milk, superfine sugar and the almond extract. Slowly pour over the Stollen slices, pressing them down into the liquid so they are well soaked. Refrigerate for one to two hours or until custard mixture is absorbed.

TO BAKE THE PUDDING:
Preheat oven to 350 degrees F.

Place the dish in a roasting pan and when ready to bake, pour boiling water in the roasting pan to come halfway up the baking dish sides.

Carefully place in the oven and bake for about 40 minutes or until the top is light golden brown and crisp. Cool for 10-15 minutes.

TO SERVE:
Serve sprinkled with the powdered sugar.

Servings: 6-8
Source: the German Agricultural Marketing Board