German Stollen Bread Pudding
Transform leftover holiday Stollen or fruit bread into a luxurious breakfast pudding. Soaked in a creamy custard and baked until golden, this dish features quickly chopped fruits and nuts processed with the Geedel vegetable chopper—a perfect highlight for a lazy weekend morning.
Ingredients:
Bread base: 500g Stollen or fruit bread, cut into 2cm slices
Custard: 3 eggs, 2 cups milk, ½ cup cream, ¼ cup sugar, 1 tsp vanilla extract, ½ tsp cinnamon
Fruit & nut layer: 1 apple, ¼ cup dried apricots, ¼ cup dried cranberries, ¼ cup sliced almonds
Topping: 2 tbsp coarse sugar, 1 tbsp melted butter, powdered sugar
To serve: Vanilla sauce or cream
Method:
1. Prep bread:
Cut bread into chunks and spread on a baking sheet. Dry in a 100°C oven for 10 minutes (optional if bread is already dry).
2. Prep fruit layer (using Geedel):
Peel, core, and chop apple; chop apricots. Using the dicing blade, pulse apple into fine dice with 3–4 light presses. Repeat with apricots.
3. Assemble pudding:
Butter a 20x20cm baking dish. Combine bread chunks, diced apple, apricots, cranberries, and half the almonds.
Whisk eggs, milk, cream, sugar, vanilla, and cinnamon until smooth. Pour over bread mixture, pressing gently to soak. Refrigerate for 30 minutes.
4. Bake:
Preheat oven to 175°C. Sprinkle pudding with coarse sugar and remaining almonds, then drizzle with melted butter. Bake 45–50 minutes until set and golden.
5. Serve:
Let cool slightly, dust with powdered sugar, and enjoy warm with vanilla sauce or cream. Also delicious served chilled with a denser texture.
Summary:
This creative bread pudding uses the Geedel chopper to quickly prepare fruits and nuts, turning leftover holiday bread into a stunning breakfast or dessert that celebrates no-waste cooking at its finest.
