This stollen bread and butter pudding is a festive twist on an old classic. This is a great pudding to eat at Christmas time and can be served with any left over brandy sauce.
38 people made this
675g sliced stollen
450ml double cream
150ml full fat milk
4 eggs, beaten
4 tablespoons golden caster sugar
1/2 teaspoon vanilla extract
1 pinch ground nutmeg
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 150 C / Gas 2.
Butter the sliced stollen on both sides. Arrange in a baking dish and sprinkle over the sultanas.
In a saucepan over a medium heat, warm the cream and the milk then remove from the heat and allow to cool to a tepid temperature. Whisk the eggs, sugar, vanilla extract and nutmeg until creamy, then gradually add the cream and milk, whisking constantly. Return to the heat and stir until thickened. Pour over the sliced stollen.
Bake in the preheated oven for 50 to 60 minutes until golden brown. Remove from the oven and serve hot.