Stollen Bread Pudding

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.

• 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
• 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.

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 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.

Serves: 6 to 8

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recipe from www.inmamaskitchen.com

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