Stollen is a German yeast bread that makes an easy bread pudding, because it comes already filled with currants, almonds, orange zest and cinnamon. Saving time at the bread pudding stage allows more time to lovingly prepare gasp-eliciting accompaniments such as creamy vanilla sauce and caramelized bananas. This can be a satisfying end to the big holiday dinner, or the highlight of a holiday brunch or an afternoon holiday party.
Ingredients
- cooking spray
- 4 eggs
- 1/3 cup sugar
- 2 cups milk
- 1/2 pint heavy whipping cream 1 cup
- 1 teaspoon vanilla extract or scraped seeds from 1/2 vanilla bean
- 24 ounces stale German stollen loaf cut into crouton-sized cubes
- 3-1/2 ounces German dark chocolate bar such as Vivani or Ritter Sport, chopped
- 2 tablespoons German pear brandy such as Schladerer
For the Caramelized Bananas:
- 4 medium bananas
- 3 tablespoons butter
- 3 tablespoons sugar
Instructions
- Preheat oven to 350 degrees F. Grease a 2-quart baking pan, and set pan into a larger pan. Add water to the larger pan, preparing a water bath in which the pudding will bake.
- In a large bowl, whisk together eggs and sugar. Whisk in milk, cream and vanilla. Transfer 1 cup of this custard mixture to a saucepan and set aside.
- Add stollen and chocolate to remaining custard mixture in the large bowl; stir well. Pour into prepared baking pan and bake until puffed and firm in the center, about 1 1/4 hours.
- Meanwhile, add pear brandy to reserved custard mixture and heat on medium-low, whisking constantly, until it thickens and coats the back of a spoon. (Be careful not to turn the heat too high or stop whisking, as the eggs might scramble.)
- Remove pudding from oven and let cool before slicing. Meanwhile, prepare Caramelized Bananas. To serve, place a few warm banana slices on each plate, top with a square of warm bread pudding, and drizzle with warm custard sauce.
For the Caramelized Bananas:
- Slice the bananas. Heat butter in a skillet until melted. Turn heat to medium and stir in 3 tablespoons sugar. Add banana slices and cook until brown; turn with a spatula and brown the other side. Remove from heat and serve.
