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Rick Stein Nigella Lawson Peter Evans Iron Chef
Antony Worrall Thompson

Orange-coated Stollen Eggy Bread with Warm Maple Syrup

Serves 4

Ingredients

  • 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
Measurement Conversion Calculator

Method

  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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