📝 About This Recipe
A beloved comfort food from the heart of Southern Germany, this 'Süßer Auflauf' transforms simple, day-old bread rolls into a decadent, custardy masterpiece bursting with tart Morello cherries. The combination of cinnamon-spiced bread, creamy almond-infused custard, and juicy fruit creates a nostalgic dessert that warms the soul. It is a rustic yet elegant way to minimize food waste while indulging in a timeless European tradition that bridges the gap between a snack and a main-course dessert.
🥗 Ingredients
Bread and Fruit Base
- 5-6 pieces Stale Kaiser rolls or white bread (roughly 250g, cut into 1-inch cubes)
- 2 cups Whole milk (lukewarm)
- 1 jar Sour cherries (Morello) (approx. 700g jar, thoroughly drained)
The Batter
- 1/2 cup Unsalted butter (softened at room temperature)
- 1/2 cup Granulated sugar
- 4 large Eggs (separated into yolks and whites)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 1 teaspoon Ground cinnamon
- 1 tablespoon Lemon zest (from one organic lemon)
- 1 pinch Ground cloves
- 1/2 cup Ground almonds (blanched almond flour)
- 1 pinch Salt
Topping and Garnish
- 2 tablespoons Sliced almonds (for a crunchy crust)
- 1 tablespoon Powdered sugar (for dusting)
- 1 tablespoon Extra butter (for greasing the baking dish)
👨🍳 Instructions
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1
Place the cubed stale bread into a large mixing bowl. Pour the lukewarm milk evenly over the bread and let it soak for about 20-30 minutes until the bread is soft and has absorbed the liquid.
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2
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch (or equivalent round) ceramic baking dish with the extra tablespoon of butter.
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3
In a large bowl, cream together the softened butter and granulated sugar using a hand mixer until the mixture is light, pale, and fluffy.
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4
Add the egg yolks one at a time to the butter mixture, beating well after each addition to ensure a smooth emulsion.
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5
Stir in the vanilla bean paste, ground cinnamon, lemon zest, ground cloves, and ground almonds. The fragrance at this stage should be warm and aromatic.
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6
Using a spatula, gently mix the soaked bread into the butter and egg yolk mixture. Ensure the bread cubes are well coated but try not to mash them into a complete paste.
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7
Gently fold the drained cherries into the bread mixture until they are evenly distributed.
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8
In a separate, perfectly clean glass or metal bowl, whisk the egg whites with a pinch of salt until stiff peaks form. They should be glossy and hold their shape when the whisk is lifted.
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9
Carefully fold one-third of the egg whites into the bread batter to lighten it up. Then, gently fold in the remaining egg whites using a figure-eight motion to maintain as much air as possible.
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10
Transfer the mixture into the prepared baking dish and smooth the top with your spatula.
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11
Sprinkle the sliced almonds over the top of the casserole for added texture and visual appeal.
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12
Bake in the center of the oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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13
Remove from the oven and let it rest for 10 minutes. Dust with powdered sugar while still warm and serve immediately.
💡 Chef's Tips
Always use bread that is at least 1-2 days old; fresh bread will turn into a mushy texture rather than a structured pudding. If the top browns too quickly during baking, loosely cover the dish with aluminum foil for the final 15 minutes. For a boozy twist, soak the cherries in a tablespoon of Kirschwasser (cherry brandy) before adding them to the batter. Ensure your egg whites are at room temperature to achieve maximum volume when whisking. You can substitute the cherries with sliced apples or plums for a different seasonal flavor profile.
🍽️ Serving Suggestions
Serve warm with a generous ladle of homemade German Vanillesauce (vanilla custard sauce). A dollop of lightly sweetened, stiffly whipped cream (Schlagsahne) balances the tartness of the cherries. Pair with a hot cup of strong coffee or a dark Earl Grey tea for a traditional afternoon 'Kaffee und Kuchen'. A scoop of premium vanilla bean ice cream creates a wonderful temperature contrast with the warm casserole. Leftovers are excellent the next day, either reheated or enjoyed cold directly from the fridge.