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  • Stollen Bread Pudding

    3 posts, 3 voices, 1242 views, started Dec 27, 2008

    Posted on Saturday, December 27, 2008 by Trudy S

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    • We had some stollen for Christmas that has gotten all dried out.  tongue out

      Instead of pitching it I’m going to try this recipe tonight.  I’ll let you know how it turns out.

      Stollen Bread Pudding  

      •Butter to grease baking dish
      •4 eggs
      •1/3 cup sugar
      •2 cups milk
      •1/2 pint (1 cup) heavy whipping cream
      •1 teaspoon vanilla extract
      •1/2 (48 ounce) loaf stollen, stale
      •2 ounces unsweetened chocolate, chopped
      •2 tablespoons triple sec or port, brandy etc.
      •1/4 cup sliced almonds, chopped

        

      METHOD
      Preheat oven to 350°F.  Lightly grease a baking dish with butter.  Set aside.  

      Cream eggs and sugar.  When blended, whisk in milk, cream and vanilla.  Blend well.  Pour one cup into a small saucepan and set to the side.

      Cut stollen into 1/2 inch cubes. Add with chopped chocolate to milk mixture.  Stir well and pour into baking dish.  

       Create a bain marie: Place the baking dish into a larger pan, such as a roasting pan. Pour hot tap water (make sure it’s hot) in the larger pan until it comes at least halfway up the baking dish. A bain marie is nothing more than a way to create steam around food which keeps the atmosphere moist and keeps an even temperature around the custardy pudding.

      Bake in a preheated 350 °F oven for 1 to 1 1/4 hours, or until nicely puffed.  Test center with finger, pressing lightly - it should be firm to the touch.

      Add triple sec (or port, brandy etc.) to saucepan with reserved milk mixture.  Reduce mixture over low to medium-low heat, whisking constantly.   When mixture coats the back of a wooden spoon it is finished.  Do not raise heat as there are uncooked eggs in the mixture.

      When pudding is finished, let cool to firm it a little before slicing.  Put each slice on a serving plate and pour the sauce over.  Sprinkle with almonds.



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