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
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