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!

Prep Time

20 minutes

Bake Time

40 minutes

Total Time

60 minutes


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


  1. Preheat oven to 400°F. Grease a 9x12-inch casserole dish with butter.
  2. Slice or cube rolls (bread). Put into bowl and pour milk over. Stir gently and let sit about 10 minutes.
  3. 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. 
  4. In a separate bowl, whip egg whites and salt until stiff.
  5. Gently fold egg whites into bread mixture.
  6. Pour into greased casserole dish and smooth top. Dot with butter.
  7. Bake about 40 minutes, until top is nicely browned.
  8. Let cool.
  9. 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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