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Orange-coated Stollen Eggy Bread with Warm Maple Syrup


  • For the Clarified Butter


  • 1.

    To make the clarified butter, melt the unsalted butter in a saucepan over a low heat.

  • 2.

    Remove the pan from the heat and allow to rest for 10 minutes.

  • 3.

    Using a tea strainer or spoon, carefully remove any scum that has risen to the surface. Pour the clear fat into a bowl. This is the clarified butter.

  • 4.

    For the eggy bread, beat the eggs with the cream and milk.

  • 5.

    Fold in the cinnamon, citrus zests and Cointreau.

  • 6.

    Dip the stollen in the mix and allow to sit for 30 seconds.

  • 7.

    Heat a tablespoon of clarified butter in a non-stick pan and fry two slices of eggy bread at a time. Dust with cinnamon sugar and keep warm.

  • 8.

    Serve with a jug of warm maple syrup, a bowl of oranges and a bowl of crème fraîche.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Orange-coated Stollen Eggy Bread with Warm Maple Syrup.


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