Lay and overlap the slices of stollen in a 6 centimeter-deep baking dish lined with baking paper, and greased with butter or cooking spray.
Place the remaining ingredients into a mixing bowl and lightly whisk to combine. Pour the batter over the sliced stollen, pressing down gently with your fingers so that every piece gets soaked. Lay a piece of plastic wrap over the stollen and place a board or plate on top to help submerge the stollen. Refrigerate for at least four hours to allow the stollen to absorb the batter.
Place all praline ingredients, except the figs, into a mixing bowl. Using your fingers, rub the mixture together until well incorporated. Add the figs and very gently coat them with the mixture, being careful not to bruise them.
Remove the stollen from the fridge and discard the plastic wrap.
Preheat the oven to 180°C.
Remove the figs from the praline mixture and set aside. Scatter the praline mixture evenly over the stollen, then stack the figs down the centre. Bake for 50 minutes until lightly golden and set.
Serve hot or at room temperature with double cream or ice cream.