Cherry Bread Pudding

Kirschenmichel


Kirschenmichel is a typical recipe for using up leftover bread that has gone stale. In the past, food was hardly ever thrown away. Necessity is the mother of invention, as the saying goes, so it’s no surprise that bread that had gone stale was reused in dumplings, soups and desserts. This cherry bake is a good example of how bread can taste absolutely delicious as a dessert.

Method:

  1. Use a pestle to crush the bread into smaller pieces in a mortar.
  2. Grind finely using a kitchen grater or a high-powered blender to make breadcrumbs.
  3. Separate the eggs.
  4. Place the egg yolks and the raw cane sugar in a bowl and whisk until frothy and the sugar has completely dissolved.
  5. Now add the finely ground bread, the cinnamon, the ground cloves and the cherries.
  6. In a second bowl, whisk the egg whites until stiff and fold them into the bread mixture.
  7. Grease a baking dish with butter and sprinkle with breadcrumbs.
  8. Pour the cherry mixture into the dish and bake in the preheated oven at 180°C for 40–60 minutes.

Tip: Alternatively, you can use pitted cherries and dry rolls or white bread to make Kirschenmichel.