Decadent Stollen Bread Pudding with Custard Sauce
Transform your holiday leftovers into a sumptuous dessert with this Decadent Stollen Bread Pudding. This beloved family recipe has been passed down through generations, capturing the essence of festive flavors. The rich buttery layers of stollen soaked in a luscious custard blend beautifully with sweet cherries, creating an indulgent treat that's perfect for any occasion. With a hint of almond extract and a dusting of powdered sugar, this pudding is not just about taste – it’s a delightful visual feast as well. Prepare it ahead of time and let it chill, allowing the flavors to mingle before baking to perfection, making it a wonderful addition to your holiday table or a cozy weekend dessert.
8
Servings
263
Calories
10
Ingredients
Ingredients
German stollen
1 lb (thinly sliced)
butter
2 ounces (softened for spreading)
canned cherries in syrup
3 1/2 ounces (drained (optional))
eggs
2 medium (beaten)
egg yolks
2 (beaten)
heavy whipping cream
8 ounces (none)
milk
12 ounces (none)
superfine sugar
3-4 tablespoons (to taste)
almond extract
1/8 teaspoon (none)
powdered sugar
to decorate (for dusting)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
Carefully slice the stollen into thin pieces and spread softened butter generously on one side of each slice.
3
In a lightly buttered oven-proof dish, stack the stollen slices at a slight angle, overlapping them slightly to create layers.
4
If using, scatter the drained cherries between the layers of stollen for added flavor.
5
In a mixing bowl, whisk together the eggs, egg yolks, heavy whipping cream, milk, superfine sugar, and almond extract until well combined.
6
Gently pour the custard mixture evenly over the stacked stollen slices, ensuring every piece is soaked in the liquid. Press down slightly to fully immerse.
7
Cover the dish and refrigerate for 1 to 2 hours, allowing the stollen to absorb the custard.
8
Once chilled and absorbed, place the oven-proof dish into a roasting pan. Carefully add boiling water to the roasting pan until it reaches halfway up the sides of the bread pudding dish.
9
Bake in the preheated oven for approximately 40 minutes, or until the top is golden brown and crisp.
10
Remove from the oven and allow to cool for about 10-15 minutes before serving.
11
For serving, dust powered sugar on top and pair with warm custard sauce if desired.
Nutrition Information
14g
Fat
29g
Carbs
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Stollen Bread Pudding?
It is a rich holiday dessert made by soaking slices of German stollen in a luscious egg custard and baking it until golden.
What kind of bread is best for this recipe?
This recipe specifically uses one pound of thinly sliced German stollen.
How should I prepare the stollen slices?
Slice the stollen thinly and spread softened butter generously on one side of each slice before layering.
How much butter is required for the bread?
You will need 2 ounces of softened butter for spreading on the stollen slices.
Are there any fruits added to this bread pudding?
Yes, you can scatter 3 1/2 ounces of drained canned cherries between the layers of stollen.
What ingredients are needed for the custard mixture?
The custard is made from eggs, egg yolks, heavy whipping cream, milk, superfine sugar, and almond extract.
How many eggs are used in the custard?
The recipe calls for 2 medium beaten eggs plus 2 additional beaten egg yolks.
What type of cream should I use?
You should use 8 ounces of heavy whipping cream for the best texture.
How much milk is used in the recipe?
The recipe requires 12 ounces of milk.
What kind of sugar is recommended?
Superfine sugar is recommended, using 3 to 4 tablespoons depending on your taste preference.
Is there a specific flavoring extract used?
Yes, a 1/8 teaspoon of almond extract is added to the custard for a hint of almond flavor.
How do I assemble the bread pudding?
Stack the buttered stollen slices at a slight angle in an oven-proof dish, overlapping them slightly.
Should I soak the bread before baking?
Yes, cover the dish and refrigerate it for 1 to 2 hours to allow the stollen to absorb the custard.
What is the preheat temperature for the oven?
Preheat your oven to 350 degrees F (175 degrees C).
What is a water bath and do I need one?
Yes, place the dish in a roasting pan filled with boiling water reaching halfway up the sides of the pudding dish.
How long does the bread pudding bake?
Bake the pudding for approximately 40 minutes until the top is golden brown and crisp.
How long should the pudding cool before serving?
Allow the bread pudding to cool for about 10-15 minutes after removing it from the oven.
What should I use to decorate the finished dessert?
Dust the top of the pudding with powdered sugar before serving.
What can I serve with the stollen bread pudding?
It pairs beautifully with warm custard sauce.
How many servings does this recipe provide?
This recipe is designed to serve 8 people.
What is the calorie count per serving?
Each serving contains approximately 263 calories.
What is the fat content per serving?
There are 14g of fat per serving in this recipe.
How many carbohydrates are in a serving?
Each serving contains 29g of carbohydrates.
What is the protein content of this dessert?
There is 4.5g of protein per serving.
Is the cherry addition mandatory?
No, the canned cherries in syrup are listed as an optional ingredient.
Can I prepare this recipe ahead of time?
Yes, the recipe suggests preparing it ahead and letting it chill in the refrigerator before baking.
Why is boiling water used in the roasting pan?
The boiling water creates a gentle, even heat environment known as a bain-marie to prevent the custard from curdling.
How do I ensure the stollen is fully soaked?
Gently pour the custard mixture evenly and press down slightly on the slices to fully immerse them.
What is the origin of this recipe?
It is described as a beloved family recipe passed down through generations for the holiday season.
Can I use this recipe for holiday leftovers?
Yes, it is specifically designed to transform holiday leftover stollen into a sumptuous dessert.