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Butter the bottom and sides of a two quart oven proof baking dish. The size of the dish is determined by how much stollen you have. Dice into 1 inch cubes. Place cubes in baking dish.
Let the cubes dry while preparing the custard mixture.
Whisk the eggs together until well combined. Add the cream, sugar, salt, and vanilla. Add the orange juice and flavoring to the egg custard mixture id now if desired.
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Pour the egg and cream mixture over the stollen cubes. Cover dish with plastic wrap and refrigerate until the stollen is saturated, at least one hour.
Pre-heat oven to 350. Place baking dish in a water bath and bake until the custard is set and a toothpick inserted into the pudding comes out clean, about 50 to 60 minutes.
Remove from the water bath and cool on a wire rack for 10 to 15 minutes.
May be served warm or chilled
Garnish toasted almonds, carmel sauce, creme anglaise, whipped cream or ice cream.
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