Kirschenmichel ~ Easy Bread Pudding with Cherries
Kirschenmichel is an easy bread pudding that's very popular in southern Germany.
It's a Semmelauflauf with cherries in northern Germany that I grew up with, although Mutti usually added raisins. So good!
Makes 4 - 6 servings
- 4 stale rolls or 6 slices stale bread
- 1 cup warm milk
- 3 large eggs, separated
- 4 tablespoons granulated sugar
- 2 teaspoons cinnamon (optional)
- 1 28-ounce jar cherries (sour cherries, preferred), drained
- pinch salt
- 2 tablespoons butter
- 1 - 2 tablespoons powdered sugar
- Preheat oven to 400°F. Grease a 9x12-inch casserole dish with butter.
- Slice or cube rolls (bread). Put into bowl and pour milk over. Stir gently and let sit about 10 minutes.
- In a large bowl, mix together the egg yolks, granulated sugar, and cinnamon (if using). Gently stir in milk-soaked buns (bread) and well drained cherries.
- In a separate bowl, whip egg whites and salt until stiff.
- Gently fold egg whites into bread mixture.
- Pour into greased casserole dish and smooth top. Dot with butter.
- Bake about 40 minutes, until top is nicely browned.
- Let cool.
- Just before serving, put powdered sugar into a sieve, and holding it over the bread pudding, tap sieve to dust the sugar over the top.
- The best bread to use is an artisan type, French, or Italian loaf. Don't use a regular sliced sandwich bread. It will just go mushy.
- Make sure the cherries have the pits removed. If you wish, you can use fresh cherries ... a real treat.
- Adding some cherry brandy, Kirschwasser, makes this a yummy adult treat.
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