📝 About This Recipe
Hailing from the heart of Southern Germany, Kirschenmichel is a rustic, comforting classic that transforms humble day-old rolls into a masterpiece of texture and flavor. This golden-baked pudding features a custardy center studded with tart Morello cherries, scented with cinnamon, cloves, and a hint of lemon zest. It’s a nostalgic 'Oma-style' dessert that perfectly balances the sweetness of the fruit with a satisfying, cake-like crumb.
🥗 Ingredients
The Bread Base
- 6-8 pieces Day-old German Brötchen or Kaiser rolls (approx. 300g; should be dry and firm)
- 1.5 cups Whole milk (lukewarm)
The Batter & Aromatics
- 1/2 cup Unsalted butter (softened to room temperature)
- 1/2 cup Granulated sugar
- 4 pieces Large eggs (separated into yolks and whites)
- 1 tablespoon Vanilla sugar or vanilla extract
- 1 teaspoon Lemon zest (freshly grated)
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves (optional but authentic)
- 1 pinch Salt
The Fruit & Texture
- 24 ounces Sour cherries (Morello) (1 jar, drained well; or fresh pitted cherries)
- 1/2 cup Ground almonds or hazelnuts (adds a lovely nutty structure)
- 2 tablespoons Breadcrumbs (for coating the baking dish)
For the Vanilla Sauce
- 2 cups Whole milk
- 2 pieces Egg yolks
- 1 tablespoon Cornstarch
- 2 tablespoons Sugar
- 1 piece Vanilla bean (scraped)
👨🍳 Instructions
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1
Slice the day-old rolls into thin 1/2-inch slices or small cubes and place them in a large mixing bowl.
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2
Pour the lukewarm milk over the bread. Press down gently with a spoon to ensure all pieces are submerged. Let it soak for 15-20 minutes until the bread is soft.
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3
Preheat your oven to 350°F (180°C). Generously grease a 9x13 inch baking dish or a deep casserole dish with butter and sprinkle with breadcrumbs, tapping out the excess.
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4
In a separate large bowl, cream together the softened butter, sugar, and vanilla sugar until pale and fluffy using a hand mixer.
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5
Add the egg yolks one at a time to the butter mixture, beating well after each addition. Stir in the lemon zest, cinnamon, and cloves.
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6
Gently squeeze excess milk from the soaked bread (don't squeeze it dry, just remove the pooling liquid) and fold the bread into the butter-egg mixture.
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7
Fold in the ground almonds and the drained cherries. Be gentle so you don't crush the cherries completely.
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8
In a clean glass or metal bowl, whisk the 4 egg whites with a pinch of salt until stiff peaks form.
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9
Carefully fold the egg whites into the bread mixture in two batches using a spatula. This provides the 'lift' and prevents the pudding from being too heavy.
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10
Spread the mixture evenly into the prepared baking dish. Bake for 45-50 minutes until the top is golden brown and a toothpick comes out clean.
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11
While the Michel bakes, prepare the vanilla sauce: Whisk 1/4 cup of milk with cornstarch, sugar, and egg yolks. Heat the remaining milk with the vanilla bean until simmering, then whisk in the starch mixture until thickened. Do not boil.
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12
Remove the Kirschenmichel from the oven and let it rest for 5 minutes before slicing. Serve warm with a generous ladle of vanilla sauce.
💡 Chef's Tips
Use high-quality sourdough or crusty rolls rather than soft sandwich bread for the best texture. If the top browns too quickly in the oven, cover it loosely with a piece of aluminum foil for the last 15 minutes. For an adult twist, soak the cherries in 2 tablespoons of Kirschwasser (cherry brandy) before adding them to the batter. Always separate your eggs carefully; even a drop of yolk will prevent the whites from reaching the stiff peaks needed for fluffiness. If using fresh cherries, ensure they are fully pitted and slightly patted dry to avoid excess moisture.
🍽️ Serving Suggestions
Serve warm with a side of homemade warm vanilla custard (Vanillesauce). A dusting of powdered sugar right before serving adds a professional, bakery-style finish. Pair with a glass of dessert wine or a hot cup of strong German filter coffee. For a summer version, serve a room-temperature slice with a scoop of premium vanilla bean ice cream. Leftovers are delicious the next morning, lightly fried in a pan with a little butter.