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Christmas Stollen Pudding

We, for one, NEVER have stollen left over that needs using up; however, in future, we will be stockpiling the sweet, almondy, fruit-filled bread just so we can make this incredible pudding. When we made it to take to friends, we took a spoonful out to take the picture: it took every ounce of willpower we had not to devour the entire thing. Obviously, we value our friendships (and our waistlines)!

Christmas Stollen Pudding

1 lb. 10 oz. stollen, cubed
1⅓ cups heavy cream
1⅓ cups milk
2 eggs, beaten
6 amaretto biscuits, crumbled

Heat the oven to 375°F.

Place the cubed stollen in a large bowl. Combine the cream, milk, and eggs. Pour over the stollen and let stand for 10 minutes, stirring occasionally. Spoon into a buttered 9″ round or oval baking dish and sprinkle the amaretto biscuits on top.

Place on a baking sheet and bake for 45 minutes, until browned and slightly risen. Serve warm.

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