Kirschmichel, meaning 'cherry Michael,' is a German-style cherry bread pudding bathing in homemade vanilla sauce using real vanilla bean. Man, it's good! Serve it for dessert or with a cup of coffee in the afternoon. Although breakfast would be great, too.
This recipe is from my cousin Anna in Basel, Switzerland, where she lives with her husband and two kids. Her preferred recipe for Kirschmichel is from a German website called "Wunderweib.de," meaning as much as "Wonder Woman" in English, and that's xactly who Anna is.
- 1 glass (24.7 oz / 700 g) dark Morello cherries (I like the Trader Joe's brand - they're German!)
- 7 oz (200 g) crusty white bread (I used a small, French boule from Whole Foods)
- 7 oz (200 ml) milk
- 4.5 oz (100 g) butter
- 3.5 oz (100 g) sugar
- 4 eggs
- a pinch of salt
- butter and breadcrumbs to prep baking dish
- 1 oz (25 g) butter (to be used after partial baking)
- 1 oz (25 g) brown sugar
- 1 oz (25 g) almond slivers
Homemade Vanilla Sauce:
- 17 oz (500 ml) milk
- 1 vanilla bean
- 1 to 2 tablespoon cornstarch
- 1 oz (30 g) sugar
- 1 egg yolk
- 1 tablespoon powdered sugar
How to make it
- Make the Kirschmichel: Preheat oven to 350 degrees. Drain cherries (save juice for different use). Dice the bread into ½ inch cubes and soak in milk.
- Separate the egg yolk from the whites. Using an electric mixer, beat the egg whites and a pinch of salt until stiff.
- In a separate bowl, beat butter and sugar until creamy. Gradually add in egg yolks and beat until smooth. Add in the soaked bread. Carefully fold in the egg whites.
- Prepare a baking dish (I used a pie dish) by rubbing with soft butter and covering with breadcrumbs. Layer bread pudding dough and cherries, finishing with the dough. Bake for a total of 50 to 55 minutes.
- 10 minutes before the baking is finished, remove from oven, evenly distribute butter flakes, then almonds and lastly, the brown sugar. Return to oven to finish baking. Tip: If the almonds are not browned after the baking is finished, turn on broiler for a few minutes.
- To make vanilla sauce, bring 15 oz milk, sugar and scraped out vanilla bean as well as the bean itself to a boil. Remove from heat.
- In a small bowl, whisk together cornstarch, egg yolk and remaining 2 oz of milk.
- Whisk the cornstarch mixture into the hot vanilla milk, and return to heat until boiling bubbles form. Enjoy warm or let cool before serving.
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