Stollen Bread Pudding with Marzipan Sauce
Stollen bread is a Christmas-time favorite in our home. It can also be a delicious bread pudding with marzipan from the center of the bread, made into a sauce over the top. It is a simple but tasty holiday dessert.
8 servings
INGREDIENTS:
Pudding
1 tablespoon softened butter
4 eggs, beaten
3 cups milk
⅛ teaspoon almond extract
⅓ cup allulose or granulated sugar
Pinch of salt
4 to 5 cups German Stollen without marzipan (about 1 pound), cut into 1 inch cubes
Sauce
⅓ cup almond flour
⅓ cup allulose or granulated sugar
1 teaspoon almond extract
1 teaspoon rosewater
1 teaspoon water
½ cup milk
3 tablespoons cream
⅓ cup honey
2 eggs
DIRECTIONS:
Pudding
Whip the eggs, milk, almond extract, allulose, and salt together.
Butter a ceramic baking pan, place in the bread cubes, and pour the egg and milk mixture over the top. Refrigerate for one to two hours until the bread is thoroughly soaked. Remove from the refrigerator one-half hour before baking.
Heat oven to 350°F. Bake until the custard is set, edges browned, but still a bit wobbly, about forty to forty-five minutes. While baking, make the sauce. Remove from the oven and serve warm or at room temperature.
Sauce
Mix the almond flour, allulose, almond extract, rosewater, and water with fingertips until crumbly to make a marzipan.
Put the milk, cream, and honey in a saucepan over medium heat until small bubbles form on the sides of the pan (about 180°F). Drop small pieces of the marzipan into the milk mixture at a time until all is dissolved.
In a mixer, whip the eggs and honey until fluffy. Whip in the hot marzipan and milk mixture. Place back into the saucepan over medium heat, whipping constantly until the sauce becomes creamy. Use immediately or store in a jar in the refrigerator.
Note: Can reheat leftover pudding and sauce in a microwave for less than a minute to serve.
Stollen Bread Pudding with Marzipan Sauce
Stollen bread is a Christmas-time favorite in our home. It can also be a delicious bread pudding with marzipan from the center of the bread, made into a sauce over the top. It is a simple but tasty holiday dessert.
Ingredients
- 1 tablespoon softened butter
- 4 eggs, beaten
- 3 cups milk
- ⅛ teaspoon almond extract
- ⅓ cup allulose or granulated sugar
- Pinch of salt
- 4 to 5 cups German Stollen without marzipan (about 1 pound), cut into 1 inch cubes
- ⅓ cup almond flour
- ⅓ cup allulose or granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon rosewater
- 1 teaspoon water
- ½ cup milk
- 3 tablespoons cream
- ⅓ cup honey
- 2 eggs
Instructions
- Whip the eggs, milk, almond extract, allulose, and salt together.
- Butter a ceramic baking pan, place in the bread cubes, and pour the egg and milk mixture over the top. Refrigerate for one to two hours until the bread is thoroughly soaked. Remove from the refrigerator one-half hour before baking.
- Heat oven to 350°F. Bake until the custard is set, edges browned, but still a bit wobbly, about forty to forty-five minutes. While baking, make the sauce. Remove from the oven and serve warm or at room temperature.
- Mix the almond flour, allulose, almond extract, rosewater, and water with fingertips until crumbly to make a marzipan.
- Put the milk, cream, and honey in a saucepan over medium heat until small bubbles form on the sides of the pan (about 180°F). Drop small pieces of the marzipan into the milk mixture at a time until all is dissolved.
- In a mixer, whip the eggs and honey until fluffy. Whip in the hot marzipan and milk mixture. Place back into the saucepan over medium heat, whipping constantly until the sauce becomes creamy. Use immediately or store in a jar in the refrigerator.
- Note: Can reheat leftover pudding and sauce in a microwave for less than a minute to serve.
Nutrition Facts
Calories
528Fat (grams)
46 gSat. Fat (grams)
8 gCarbs (grams)
99 gFiber (grams)
4 gNet carbs
95 gSugar (grams)
85 gProtein (grams)
23 gSodium (milligrams)
148 mgCholesterol (grams)
146 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.