Kirschenmichel (Palatinate cherry bread pudding)

Name: Kirschenmichel (Palatinate cherry bread pudding)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Ingredients: 250 g stale bread rolls; 300 ml milk; 3 piece eggs (medium); 80 g softened butter or margarine; 100 g sugar; 1 tsp cinnamon; 1 pinch salt; 50 g ground almonds; 700 g sour cherries (freshly stoned or from a jar, drained); 2 tbsp breadcrumbs; 2 tbsp icing sugar

A German classic from Rhineland-Palatinate: in the Palatinate this cherry pudding made from stale bread rolls is called Kerschemichel in dialect and comes to the table at midday as a sweet main course. The light mixture of soaked rolls, almonds and stiffly beaten egg white bakes up into a golden brown dome, under which the sour cherries give up their dark red juice. Serves 4.

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Cook time

75 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

740 kcal

Calories

18 g

Protein

31 g

Fat

93 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.85 · ~€0.70/serving

Instructions

1
Cut the rolls into small cubes, put them into a bowl and pour the milk over them. Leave everything to soak until the cubes are soft.
2
Separate the eggs. Beat the softened butter or margarine with the sugar and the egg yolks until fluffy.
3
Stir in the soaked rolls, the cinnamon, the salt and the ground almonds until the mixture is even.
4
Whisk the egg whites until stiff and fold them lightly into the mixture.
5
Fold in the drained sour cherries carefully, so that the mixture does not turn marbled with red.
6
Preheat the oven to 180 °C top and bottom heat. Grease an ovenproof dish and coat it with the breadcrumbs.
7
Fill in the mixture, smooth the top and bake it on the middle shelf until the pudding is golden brown and firm in the middle.
8
Leave the Kirschenmichel to rest briefly and serve it warm, dusted with the icing sugar.