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Stollen Bread and Butter Pudding

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.3356
Energy (kCal)1625.3928
Carbohydrates (g)39.1794
Total fats (g)138.0565
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice the Stollen thinly and spread one side with butter. | 2. Stack in slightly angled layers in a large lightly buttered oven proof dish. | 3. Scatter cherries in between layers, if desired. | 4. TO PREPARE THE CUSTARD: | 5. Beat the eggs and the yolks with the cream, milk, superfine sugar and the almond extract. | 6. Slowly pour over the Stollen slices, pressing them down into the liquid so they are well soaked. | 7. Refrigerate for one to two hours or until custard mixture is absorbed. | 8. TO BAKE THE PUDDING: | 9. Preheat oven to 350 degrees F. | 10. Place the dish in a roasting pan and when ready to bake, pour boiling water in the roasting pan to come halfway up the baking dish sides. | 11. Carefully place in the oven and bake for about 40 minutes or until the top is light golden brown and crisp. | 12. Cool for 10-15 minutes. | 13. Sift powdered sugar over the top. Serve with warm custard. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    german stollen 1 lb 88.2583 0.0 19.635 0.4958
    butter 2 ounces softened 323.19 14.8497 10.0983 27.215999999999998
    cherry syrup 3 1/2 ounces canned drained 88.2583 0.0 19.635 0.4958
    egg 2 125.84 0.6336 11.0528 8.3688
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    heavy whipping cream 8 ounces 771.1062 6.2142 6.441 81.828
    milk 12 ounces 207.5183 16.2613 10.7161 11.1243
    superfine sugar 3 -4 tablespoons 0.0 0.0 0.0 0.0
    almond extract 1/8 teaspoon 88.2583 0.0 19.635 0.4958
    sugar powdered - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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