Kirschmichel is a baked pudding of stale rolls soaked in warm milk, folded with tart sour cherries, a creamed butter-and-yolk base and stiffly beaten egg whites. It bakes up puffed, golden and crusty on top with a soft, juicy, cherry-studded inside. Makes 6 servings in about 1 hr 20 min.
Prep25 min
Cook40 min
Cooling15 min
Total
1 hr 20 min
Servings
6
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
10 ½ oz (300 g)stale white bread rolls, about 6 day-old rolls, cut into 3/8-inch (1 cm) pieces
1 ⅔ cups (400 ml)whole milk, warmed
⅓ cup (80 g)unsalted butter, softened, divided: 60 g for the batter, 20 g for the dish and top
Put the stale white bread rolls in a large bowl, pour the warm whole milk over them and toss. Let soak until the milk is absorbed and the bread is soft but not soupy, about 10 minutes.
Heat the oven to 375°F (190°C). Butter the baking dish with some of the 20 g of unsalted butter.
Beat 60 g of the unsalted butter with the granulated sugar until creamy, then beat in the egg yolks one at a time, the vanilla extract, lemon zest and ground cinnamon.
Stir the butter mixture into the soaked bread, then gently fold in the sour cherries.
Whip the egg whites with the fine salt to stiff, glossy peaks. Fold them into the bread mixture in two additions, keeping it light.
Spread the mixture in the dish and dot the top with the remaining butter. Bake until puffed and golden brown, the top is crusty and a knife in the center comes out moist but without liquid egg, 35 to 40 minutes; the center should read 160°F (71°C).
Let stand 5 minutes, dust with the powdered sugar and serve warm.
Tips
Use sour cherries if you can; their tartness balances the sweet, eggy bread.
Drain jarred cherries very well, or the pudding turns soggy; save the juice for a sauce.
Day-old rolls or a plain milk loaf both work; very soft fresh bread turns mushy.
Bake until the center reaches 160°F (71°C) so the eggs are fully cooked.
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How long does it take to make kirschmichel (german cherry bread pudding)?
Plan on 25 minutes of prep and 40 minutes of cooking, plus 15 minutes to rest. The recipe makes 6 servings.
How should I store kirschmichel (german cherry bread pudding)?
Refrigerate leftovers, covered, for up to 2 days. Reheat at 325°F (160°C) for 10 to 15 minutes.
Can I make kirschmichel (german cherry bread pudding) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Kirschmichel (also Kirschenmichel, or Kerscheplotzer in the Palatinate) is a thrifty southern German bake of stale bread rolls soaked in milk, mixed with sour cherries and lightened with beaten egg whites. Serve it with vanilla sauce and coffee.
Variations
Mini portions: divide among six buttered 10-oz (300 ml) ramekins and bake 20 to 25 minutes.
Cinnamon-sugar top: before baking, sprinkle with 25 g (2 tbsp) sugar mixed with 1 tsp (2 g) cinnamon; time unchanged.
Almond version: fold 50 g (1/2 cup) ground blanched almonds into the batter and scatter 25 g (1/4 cup) sliced almonds on top; time unchanged.
Estimated · per serving
Nutrition
Per serving = 1 of 6 servings this recipe makes.
416Calories / serving
17.1gFat
56.5gCarbs
10.9gProtein
29.7gSugar
Whole recipe (6 servings):
~2496 cal ·
103g fat ·
339g carbs ·
65g protein ·
178g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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