Stollen Bread and Butter Pudding: A Holiday Classic Reimagined

The scent of Christmas always takes me back to my grandmother’s kitchen. It wasn’t just the gingerbread men or the pine needles; it was the rich, comforting aroma of her bread pudding, especially when she had leftover stollen from our holiday celebrations. She transformed what others might discard into a truly memorable dessert, a testament to her resourcefulness and love. To this day, one bite of this Stollen Bread and Butter Pudding transports me to her warm kitchen, surrounded by family and holiday cheer.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 10 minutes (includes chilling)
• Servings: 6-8
• Yield: One 9×13 inch baking dish
• Dietary Type: Not specified

Ingredients

Pudding:

• 1 lb German Stollen, dessert bread
• 2 ounces butter, softened for spreading
• 3 ½ ounces canned cherries in syrup, drained (optional)

For the Custard:

• 2 medium eggs, plus
• 2 egg yolks
• 8 ounces heavy whipping cream
• 12 ounces milk
• 3-4 tablespoons superfine sugar
• ⅛ teaspoon almond extract

To Serve:

• Powdered sugar, to decorate

Equipment Needed

• Large, lightly buttered oven-proof dish (e.g., 9×13 inch baking dish)
• Whisk
• Roasting pan

Instructions

1. Begin by slicing the Stollen thinly. This ensures that the custard can fully penetrate each piece of bread, resulting in a moist and flavorful pudding.

2. Spread one side of each Stollen slice with the softened butter. The butter adds richness and helps to create a delicious, slightly crisp texture on the edges.

3. Stack the buttered Stollen slices in slightly angled layers in a large, lightly buttered oven-proof dish. Angling the slices adds visual appeal and allows for better custard distribution.

4. If using, scatter the drained canned cherries in between the layers of Stollen. The cherries add a pop of sweetness and a burst of festive color.

5. In a separate bowl, beat the eggs and egg yolks together with the heavy whipping cream, milk, superfine sugar, and almond extract. Whisk until the mixture is well combined and the sugar is dissolved. The custard base should be smooth and creamy.

6. Slowly pour the custard mixture over the layered Stollen slices, making sure to press them down gently into the liquid so they are thoroughly soaked. This is crucial for achieving the desired moist and tender texture of the pudding. Ensure all the bread is submerged as much as possible.

7. Cover the dish and refrigerate for one to two hours, or until the custard mixture is absorbed into the Stollen. This chilling time allows the bread to fully soak up the custard, resulting in a richer and more flavorful pudding.

8. Preheat your oven to 350 degrees F (175 degrees C).

9. Place the dish containing the Stollen and custard into a larger roasting pan.

10. When ready to bake, carefully pour boiling water into the roasting pan to come halfway up the sides of the baking dish. This creates a water bath, which helps to ensure even cooking and prevents the pudding from drying out.

11. Carefully place the roasting pan into the preheated oven and bake for approximately 40 minutes, or until the top of the pudding is light golden brown and crisp. The center should be set, but still slightly wobbly.

12. Remove the baking dish from the water bath and allow the Stollen Bread and Butter Pudding to cool for 10-15 minutes before serving. This allows the pudding to set further and makes it easier to slice and serve.

13. Just before serving, sift powdered sugar generously over the top of the pudding for a beautiful and festive finish. Serve warm.

Expert Tips & Tricks

• For an even richer flavor, consider using brioche or challah bread in addition to, or in place of, some of the stollen.
• If you don’t have superfine sugar, you can pulse regular granulated sugar in a food processor until it’s finely ground.
• To prevent the top from browning too quickly, loosely tent the dish with aluminum foil during the last 15 minutes of baking.
• Don’t skip the water bath! It is essential for a creamy, evenly cooked bread pudding.
• If you want a boozy kick, add a tablespoon or two of rum or brandy to the custard mixture.

Serving & Storage Suggestions

Serve the Stollen Bread and Butter Pudding warm, ideally within a few hours of baking for optimal flavor and texture. A dusting of powdered sugar adds a beautiful finishing touch. You can also serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or a warm custard sauce for an extra decadent treat.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake in a preheated oven at 350 degrees F (175 degrees C) until warmed through, or microwave individual portions. The texture may change slightly upon reheating, but the flavor will still be delicious. Freezing is not recommended, as it can affect the texture of the custard.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	299 kcal	N/A
Calories from Fat	239g	80%
Total Fat	26.6 g	40%
Saturated Fat	15.9 g	79%
Cholesterol	190.5 mg	63%
Sodium	135.1 mg	5%
Total Carbohydrate	10.5 g	3%
Dietary Fiber	0 g	0%
Sugars	6.4 g	25%
Protein	5.5 g	11%

Variations & Substitutions

• Dried Fruit Medley: Instead of cherries, try using a mixture of dried cranberries, raisins, and chopped apricots for a different flavor profile. Soak the dried fruit in warm water or rum for about 30 minutes before adding them to the pudding to plump them up.
• Citrus Zest: Add the zest of an orange or lemon to the custard mixture for a bright and aromatic twist.
• Spice it Up: Incorporate a pinch of ground nutmeg, cinnamon, or cardamom into the custard for a warming and festive flavor.
• Nutty Crunch: Sprinkle chopped almonds, pecans, or walnuts over the top of the pudding before baking for added texture and flavor.
• Chocolate Chips: Fold in chocolate chips into the layers of stollen.
• Use different extract: Use vanilla extract instead of almond.

FAQs (Frequently Asked Questions)

Q: Can I use day-old bread instead of stollen?
A: While stollen is the star of the show, other enriched breads like challah or brioche can be substituted. Just be sure to adjust the sugar in the custard accordingly, as stollen is typically sweeter than regular bread.

Q: Can I make this pudding ahead of time?
A: Absolutely! You can assemble the pudding and let it soak in the refrigerator overnight. Just add a few minutes to the baking time to ensure it’s heated through.

Q: What’s the best way to tell if the pudding is done?
A: The top should be golden brown and slightly crisp, and the custard should be set but still a little wobbly in the center. If it’s browning too quickly, cover it loosely with foil.

Q: Can I use a different type of milk?
A: Whole milk or half-and-half will work best for a rich custard, but you can substitute with other types of milk if needed. The final result may vary slightly in texture and flavor.

Q: What if I don’t have a roasting pan for the water bath?
A: If you don’t have a roasting pan large enough, you can bake the pudding directly on the oven rack. However, keep a close eye on it and add a pan of water to the bottom rack of the oven to create some steam and prevent the pudding from drying out.

Final Thoughts

I hope this recipe inspires you to create your own cherished memories with this delightful Stollen Bread and Butter Pudding. It’s the perfect way to use up leftover stollen and transform it into a comforting and elegant dessert that’s sure to impress. Feel free to experiment with different variations and substitutions to make it your own, and don’t hesitate to share your creations with me! Enjoy!