How was everyone's Xmas? Hope y'all had a wonderful time. I still have a loaf of stale stollen hiding at the back of my fridge. So, I thought why not make something outta it? This was the 1st idea that popped into my head (if you still remember my previous bread pudding recipe).
Well, since I have everything I needed for a bread pudding in my loaf of stollen, all I need is a simple custard base: milk, cream and egg. To add some "je ne sais quoi", I decided to top it with some crumbled cookies. You don't have to.
Soft & custardy on the inside...
The trick is to bake the pudding until the custard is set, but still soft on the inside. Every oven, baking dish and ingredient react differently, so, keep an eye on it. This is perhaps the best way to make use of any leftover Xmasy bread. I hope you'll give this a try.
Stale Stollen Homemade, 1 Loaf
Whole Milk, 150g
Heavy Whipping Cream, 150g
Biscoff Cookies or Any Cookies Desired, 3 or More
Icing Sugar, For Dusting
Baking Dish (I'm using an 8" rectangular dish)
Please visit my "Stollen" page for the recipe.
Preheat oven to 190 degree celsius or 375 fahrenheit.
Soak the stale stollen with water.
Wack into the oven and bake for about 8 to 10 mins or until the stollen is soft.
While the stollen is still warm, slice and dice into cubes.
Adjust the oven temperature to 180 degree celsius or 355 fahrenheit.
Lay them onto a baking dish.
In a large bowl, whisk together milk, cream and egg until well combined.
Pour the milk mixture over the stollen.
*If you still have any leftover milk mixture, wait for about 15 mins and pour it over the stollen again.*
Crumble some cookies, I'm using Biscoff, over the top.
Wack into the oven and bake for 25 to 35 mins or until the custard is set, but still soft on the inside.
Remove from the oven and dust some icing sugar over the top.
A fantastic way to make use of stale stollen...