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Orange-coated Stollen Eggy Bread with Warm Maple Syrup


  • 4 eggs, beaten

  • 300ml/10fl oz single cream

  • 300ml/10fl oz milk

  • ½ tsp ground cinnamon

  • ½ tsp each of grated lemon and orange zests

  • 2 tsp Cointreau

  • 6 slices stollen cake

  • 2 tbsp caster sugar mixed with cinnamon

  • For the Clarified Butter

  • 225g/8oz unsalted butter

  • To serve

  • 300ml/10fl oz maple syrup

  • 225g/8oz oranges, segmented

  • 300ml/10fl oz crème fraîche or Greek-style yoghurt


  • 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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