Good Food reader Marion Biles shares her recipe for this creamy and luxurious pud using leftover stollen
Prep:10 mins
Serves 6 – 8
750g-1kg/1lb 10oz-2lb 4oz stollen, cubed300ml double cream300ml milk2 eggs, beaten6 amaretti biscuits, crushedicing sugar, to serve (optional)
STEP 1Heat oven to 180C/160 fan/gas 4. Put the stollen cubes into an ovenproof serving dish. Mix the cream, milk and eggs together and pour over the stollen. Sprinkle over the amaretti biscuits. Bake for 45 mins until golden and slightly risen. Serve dusted with icing sugar, if you like.
