Stollen Bread and Butter Pudding

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Stollen Bread and Butter Pudding

Stollen Bread and Butter Pudding

If you just can't get enough of Germany's tempting Stollen fruit breads during the Christmas season then this recipe is for you! Use any Stollen, but the Edel-Marzipan filled one is particularly delicious. Look for genuine German Stollen by Bahlsen, Dahli, Dr. Quendt, Elzer, Kuchenmeister, Lieken, Oebel, Otto Schmidt, Reimann, Schlunder, and Schwermer to name just a few.
Servings 6


  • 18 ounces German Stollen 500 grams, or 1 pound 2 ounces
  • 2 ounces butter softened for spreading
  • 3-1/2 ounces canned cherries in syrup drained (optional)

For the custard:

  • 2 medium eggs plus 2 egg yolks
  • 8 ounces heavy whipping cream
  • 12 ounces milk
  • 3-4 Tbsp superfine sugar
  • 1/8 tsp almond extract


  • Slice the Stollen thinly and spread one side with butter. Stack in slightly angled layers in a large lightly buttered oven proof dish. Scatter cherries in between layers, if desired.
  • Beat the eggs and the yolks with the cream, milk, superfine sugar and the almond extract. Slowly pour over the Stollen slices, pressing them down into the liquid so they are well soaked.
  • Refrigerate for one to two hours or until custard mixture is absorbed.
  • Preheat oven to 350 degrees F. Place the dish in a roasting pan and when ready to bake, pour in boiling water to come halfway up the baking dish sides.
  • Carefully place in the oven and bake for about 40 minutes or until the top is light golden brown and crisp. Cool for 10 to 15 minutes before serving, sprinkled with the powdered sugar.
Course: Dessert
Keyword: cherries, Christmas, Pudding, stollen
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