Stollen Bread And Butter Pudding

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb german stollen, dessert bread
• 2 ounces butter, softened for spreading
• 3 1/2 ounces canned cherries in syrup, drained (optional)
• 2 medium eggs, plus
• 2 egg yolks
• 8 ounces heavy whipping cream
• 12 ounces milk
• 3 -4 tablespoons superfine sugar
• 1/8 teaspoon almond extract
• powdered sugar, to decorate

Recipe

• 1 slice the stollen thinly and spread one side with butter.
• 2 stack in slightly angled layers in a large lightly buttered oven proof dish.
• 3 scatter cherries in between layers, if desired.
• 4 to prepare the custard:.
• 5 beat the eggs and the yolks with the cream, milk, superfine sugar and the almond extract.
• 6 slowly pour over the stollen slices, pressing them down into the liquid so they are well soaked.
• 7 refrigerate for one to two hours or until custard mixture is absorbed.
• 8 to bake the pudding:.
• 9 preheat oven to 350 degrees f.
• 10 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.
• 11 carefully place in the oven and bake for about 40 minutes or until the top is light golden brown and crisp.
• 12 cool for 10-15 minutes.
• 13 sift powdered sugar over the top. serve with warm custard.