Stollen is one of my favourite Christmas treats, so I always make sure to stock up. But this year, we were so overrun with gorgeous food that I had a big log of stollen leftover. It sat, staring at me woefully for a few weeks until I could imagine something to do with it.
My mum made a bread & butter pudding with leftover panettone to great success last year, so I figured why not give it a go? The result was a sweet, doughy, marzipan pudding that wasn't too heavy. I loved it, the family loved it, my husband told me I have to make it at Christmas... it's a winner, and you know I love a recipe that uses up leftovers!
Stollen Bread & Butter Pudding
Serves 6
Ingredients:
750g stollen log
150ml milk
150ml double cream
2 eggs
2tsp vanilla essence
Brown sugar to sprinkle
Method:
Preheat the oven to 180. Grease an ovenproof dish slightly larger than your stollen.
Roughly slice your stollen log - it will probably crumble a bit, but that’s okay. Arrange the slices in the dish, don’t waste any crumbs!
In a mixing bowl, whisk together the wet ingredients until they form a smooth custard. Pour most of this mixture over the stollen and allow it to soak in before adding the rest.
Sprinkle the top with a little brown sugar and bake for about 35 minutes - until the custard is cooked and the top is golden brown.
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