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Oma's 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!

Servings:

Makes 4 - 6 servings

Ingredients:

• 4 stale rolls or 6 slices stale bread
• 1 cup (240 milliliters) warm milk
• 3 large eggs, separated
• 4 tablespoons (52 grams) granulated sugar
• 2 teaspoons (6 grams) cinnamon (optional)
• 1 28-ounce (794-gram) jar sour cherries, drained 
• pinch salt
• 2 tablespoons (28 grams) butter
• 1–2 tablespoons (8–16 grams) powdered sugar

Instructions:

1. Preheat the oven to 400°F (205°C). Grease a 9x12-inch casserole dish with butter.
2. Slice or cube rolls or bread slices. Put them into a bowl and pour the milk over top. Stir gently and let sit for about 10 minutes.
3. In a large bowl, mix together the egg yolks, granulated sugar, and cinnamon (if using). Gently stir in the milk-soaked bread and well-drained cherries. 
4. In a separate bowl, whip the egg whites and salt until stiff.
5. Gently fold the egg whites into the bread mixture.
6. Pour into the greased casserole dish and smooth the top. Dot with butter.
7. Bake for 40 minutes, or until the top is nicely browned.
8. Let cool.
9. Just before serving, put the powdered sugar into a sieve, and holding it over the bread pudding, tap the sieve to dust the sugar over the top.

Notes/Hints:

• The best bread to use is an artisan type, such as a French or Italian loaf. Don't use 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 for a real treat.
• Adding some cherry brandy, kirschwasser, makes this a yummy adult treat.

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