Stollen Bread and Butter Pudding

Stollen Bread and Butter Pudding

Time: 1 hrs 10 mins

Ingredients

  • 1 lb german stollen, dessert bread
  • 2 ounces butter, softened for spreading
  • 3 1/2 ounces canned cherries in syrup, drained (optional)

Directions

  • 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.
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