Stollen bread and butter pudding

Stollen bread and butter pudding


7 people made this

About this recipe: 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.


Serves: 10 

  • 180g butter
  • 675g sliced stollen
  • 55g sultanas
  • 450ml double cream
  • 150ml full fat milk
  • 4 eggs, beaten
  • 4 tablespoons golden caster sugar
  • 1/2 teaspoon vanilla extract
  • 1 pinch ground nutmeg

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Preheat the oven to 150 C / Gas 2.
  2. Butter the sliced stollen on both sides. Arrange in a baking dish and sprinkle over the sultanas.
  3. 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.
  4. Bake in the preheated oven for 50 to 60 minutes until golden brown. Remove from the oven and serve hot.

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