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Stollen Bread Pudding with Chocolate Chunks and Caramelized Bananas
Stollen makes an easy bread pudding because it comes already filled with currants, almonds, orange zest and cinnamon. Saving time at the bread pudding stage allows more time to lovingly prepare gasp-eliciting accompaniments such as creamy vanilla sauce and caramelized bananas
Loading ...April 8th, 2012
Recipe courtesy of newscanada.com. *For this and other great recipes, visit German Foods North America. *This recipe has been adapted from its original.
Servings
16Prep Time
10 minutesCook Time
90 minutesIngredients
Directions
Preheat oven to 350°F. Grease a 2-quart baking pan, and set pan into a larger pan. Add water to the larger pan, preparing a water bath in which the pudding will bake.
In a large bowl, whisk together eggs and ⅓ cup sugar. Whisk in milk, cream and vanilla. Transfer 1 cup of this custard mixture to a saucepan and set aside.
Add stollen and chocolate to remaining custard mixture in the large bowl; stir well. Pour into prepared baking pan and bake until puffed and firm in the center, about 1¼ hours. Meanwhile, add pear brandy to reserved custard mixture and heat on medium-low, whisking constantly, until it thickens and coats the back of a spoon. (Be careful not to turn the heat too high or stop whisking, as the eggs might scramble.)
Remove pudding from oven and let cool before slicing. Meanwhile, prepare caramelized bananas.
Slice 4 medium bananas. Heat 3 tablespoons butter in a skillet until melted. Turn heat to medium and stir in 3 tablespoons sugar. Add banana slices and cook until brown. Turn with a spatula and cook again until brown. Remove from heat.
To serve, place a few warm banana slices on each plate, top with a square of warm bread pudding, and drizzle with warm custard sauce.
Nutrients Per Serving
412 calories, 18 g fat, 6 g protein, 61 g carbohydrates, 4 g fibre. A good source of vitamin B12, riboflavin, folic acid and iron.
Copyright © 2012 St. Joseph Media. All Rights Reserved.