• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Everyday Southwest
  • About
    • Contact Us
    • Privacy Policy
  • Recipes
    • Authentic Mexican Food Recipes
    • Baking
    • Best Pumpkin Recipes for Desserts, Dinners & More
    • Cinco de Mayo
    • Desserts
    • First Courses
    • Healthy
    • Holiday desserts
    • How to
    • Light and Healthy
    • Main Dishes
    • Party Food and Snacks
    • Popular Posts
    • Side Dish
    • Southwest Pantry
    • Super Bowl
    • Vegetarian
  • Cookbook
  • 200 Appetizers
  • Tamales Recipes
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • 200 Appetizers
  • Cookbook
  • Tamales Recipes
  • Contact
×
Home » Desserts

Got Stollen? Stollen Bread Pudding with Whipped Cream and Carmel Sauce

DSC_0615
I don't know about you, but I've got a freezer full of Christmas Stollen.  I don't bake bread very often and I wanted to make sure my December Daring Baker's Challenge turned out well, so... I made extra. Lots extra.  Just in case.

Now, my tiny little freezer is full of stollen and I don't have room for the usual things.  You know... important things... like Rocky Road ice cream.

And pumpkin cheesecake. I buy one from the Cheesecake Factory every year to keep in my freezer  just in case I ever lose enough weight to eat a piece of it.  Or, in case there is a nuclear bomb or something... I'll still have pumpkin cheesecake.

Stollen is too delicious to just throw away but, my family is just about "stollened" out.  So, I decided to disguise it.  Make it into something else.  Maybe they won't realize they are eating more stollen.

Bread pudding!  That's the ticket!

Ya, I know.  Pretty sneaky.  Sometimes I surprise myself.
DSC_0574
After thawing out the frozen stollen, I cut the crust off the bottom and ends of the loaf.  This step is up to you.  I just don't like so much crust in my bread pudding and the crust on leftover stollen can be a little tough.

Cut the stollen into 1 inch cubes.  Place the cubes in an oven proof baking dish.  Let them dry out a little while you mix the other ingredients together.
DSC_0567
Whisk the eggs together until well combined.
DSC_0579
Add the cream, sugar, salt, and vanilla. Whisk until well combined.  Set aside until there are no air bubbles.
DSC_0590
I had left over candied citrus peel as well so, I added some to the bread pudding. Toss the candied citrus peel into the bread crumbs.  Try to distribute the peel evenly.
DSC_0594
Pour the egg and cream mixture over the cubes of stollen.

Cover the mixture and refrigerate at least one hour or until the egg mixture has thoroughly saturated the stollen.
DSC_0598
Place dish in a water bath and bake in a pre-heated 350° oven for 50 to 60 minutes or until the custard mixture sets and passes the "toothpick" test.

Remove dish from the water bath and cool on a wire rack for 10 to 15 minutes.
DSC_0615

May be served warm or chilled with carmel sauce, creme anglais, whipped cream, ice cream or any combination of these sauces.

Garnish with carmel sauce, whipped cream and toasted, sliced almonds.

Stollen Bread Pudding with Carmel Sauce and Whipped Cream

Stollen

4 cups whipping cream

10 large eggs

½ cup sugar

pinch of salt

¾ cup orange juice (optional)

2 tablespoons vanilla

2 tablespoons orange extract (optional)

½ cup diced, candied citrus peel

Directions:

Butter the bottom and sides of a two quart oven proof baking dish. The size of the dish is determined by how much stollen you have. I had the same amount as one and one half loaves of french bread and used a 10 by 10 baking dish. Don't over stuff the dish.

Cut crust off bottom and ends of stollen.  Dice into 1 inch cubes.  Place cubes into baking dish.

Let the cubes dry while preparing the custard mixture.

Whisk the eggs together until well combined.  Add the cream, sugar, salt and vanilla.  Add the orange juice and orange flavoring to the egg custard mixture now if desired.  If your stollen has a lot of citrus peel, you may want to cut back or omit it.  Just check the cooking time a little earlier as it may require a little less time.  Set aside until there are no air bubbles.

Toss candied citrus peel with the cubes of stollen.

Pour the egg and cream mixture over the stollen cubes.  Cover dish with plastic wrap and refrigerate until the stollen is saturated, at least one hour.

Pre-heat oven to 350°.  Place baking dish in a water bath and bake until the custard is set and a toothpick inserted into the pudding comes out clean, about 50 to 60 minutes.

Remove from the water bath and cool on a wire rack for 10 to 15 minutes.

May be served warm or chilled.

Garnish toasted almonds, carmel sauce, creme anglaise, whipped cream or ice cream.

« Top 10 Most Requested Recipes of 2010
Celebrate National Soup Swap Day - Carrot Beet Soup with Southwest Garnish »

Sharing is caring!

Reader Interactions

Comments

  1. Amy Bakes Everything

    January 13, 2011 at 12:20 pm

    I seriously love bread pudding, and I love how great it is for leftovers! Wonderful recipe, great use of Christmas breads!

    Reply
    • Sandy

      January 15, 2011 at 9:03 am

      Amy,
      I think it turned out well with the Christmas leftovers. I can eat the candied peel anytime!

      Reply
  2. SeattleDee

    January 13, 2011 at 4:33 pm

    That looked to yummy I was tempted to lick the screen... or head for the store to BUY some stollen. Sigh, I'll have to settle for using a loaf of cherry and lemon zest no-knead bread.

    Reply
    • Sandy

      January 15, 2011 at 9:06 am

      Seatlte Dee,
      MMMMM... Cherry and lemon zest! Doesn't sound like you are settling at all!

      Reply
  3. Tiffany

    January 14, 2011 at 1:51 am

    This is beautiful! (I especially love the candied orange peel!)

    Reply
    • Sandy

      January 15, 2011 at 9:07 am

      Tiffany,
      I love the candied peel, too! I'm looking for more ways to use it. Maybe gingersnap cookies?

      Reply
  4. A little bit of everything

    January 16, 2011 at 2:45 am

    If you don't have room in your freezer for the important things like Rocky Road ice cream I'd more than happy to make some room for it in my belly, sorry, I mean freezer 😛

    The stollen bread pudding looks and sounds delicious.
    thanks for sharing

    Hope you'll have a wonderful rest of the weekend,
    Roxana

    Reply
    • Sandy

      January 16, 2011 at 3:30 pm

      Roxana-
      I'm glad you liked it. I ate so much, I'm going to have to make some of your healthy looking crustless zucchini pie!

      Reply
  5. Thas @ Cooking with Thas

    January 16, 2011 at 4:07 am

    This is what I call an extreme makeover. Who could guess this is made with leftovers? Hats off to you for turning stollen into bread pudding.

    Reply
    • Sandy

      January 16, 2011 at 4:19 pm

      Thanks Thas! The bread pudding turned out really well. You can try it with just about any holiday bread.

      Reply
  6. Meg (The Red Spoon)

    January 17, 2011 at 8:08 pm

    Ohmygahhhhh! My mother-in-law will think she died and went to heaven if I make this for her! What a fantastic idea for leftover stollen! Thanks for helping me move up a notch in the "favorite daughter-in-law status"...

    Reply
    • Sandy

      January 18, 2011 at 5:26 pm

      You're welcome Meg. Anything to help on the mother-in-law front!
      The Hawaii and Australia Pics on your site are amazing! I'm soooo jealous!

      Reply
  7. Kausambi@Coloredgrains

    January 23, 2011 at 5:07 am

    I love this idea.. Got to make it sometime soon...

    Great Blog!

    Reply
  8. Connie

    February 09, 2011 at 12:08 am

    I don't see directions for what to do with the orange juice. Did I miss something or was it omitted from the recipe? I made the pudding without it -- it's still baking. Will post the results later.

    Reply
    • Sandy

      February 09, 2011 at 7:45 am

      Hi Connie, Thanks for the great pick up! I should have put optional beside the orange juice and the orange flavoring. It can be omitted very easily. If you have a lot of citrus peel in the stolen itself, it is enough orange for some people. I happen to love it. I hope yours comes out well, I have made it both ways.
      I'll add the "optional" right now!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, Welcome to Everyday Southwest.

I'm Sandy, a Southwest born and raised girl who loves cooking it's food and sharing it's culture.

Join me for some of my favorite recipes. We have everything from longtime family favorites to modern recipes with a healthy twist.

I'm glad you are here!

More about me →

  • Facebook
  • Pinterest
  • Instagram
  • X

Top Posts & Pages

Easy Carne Picada Recipe (One of The Best Beef Recipes)
Cheese Crisp Recipe from Arizona
Bacon Wrapped Sonoran Hot Dog Recipe
Taco Ring Recipe with Crescent Rolls
Authentic Chili Recipe a.k.a. Bowl of Red
Easy Jalapeno Chicken Thighs with Honey and Lime

Mom's Authentic Mexican Tamales Recipe

Authentic Mexican Tamales Recipe

Steak Fajitas Recipe

Easy Steak Fajitas with Marinade Recipe

  • Facebook
  • Pinterest
  • Instagram
  • X

Copyright © 2025 · Privacy Policy