German Cherry Bread Pudding with Homemade Vanilla Sauce

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Today I am featuring a recipe from my cousin Anna in Basel, Switzerland, where she lives with her brand new baby and husband. Her preferred recipe for Kirschmichel is from a German website called “,” meaning as much as “Wonder Woman” in English, and that’s exactly who Anna is <3. Kirschmichel (meaning “cherry Michael”) is a German style cherry bread pudding bathing in homemade vanilla sauce using real vanilla bean and it’s oh so delicious! Serve it for dessert or cake and coffee in the afternoon… actually… I wouldn’t be mad if this showed up for breakfast, either! 😀

Birthday Week is Here!

It’s my birthday week with a very special post coming this weekend to celebrate this coming final year in my twenties! Not sure if I should feel happy about this, but I am celebrating either way by throwing myself a party… because that’s what I do every year! Let’s just say it’s kind of a German thing? Make sure to stay tuned for that special post coming!

A Cherry Cocktail, Anyone?

What better cocktail pairs with a cherry bread pudding than some more cherry?? And that’s exactly why we’re using an extremely ripe cherry brandy by the family-owned Schladerer distillery in the German Black Forest. We’re combining it with ginger beer and lemon juice to create a ‘Cherry Buck.’ Click to find if Schladerer Edelkirsch is available in your area.

What You’ll Need for a Cherry Buck:

  • 1.5 oz (40 ml) Schladerer Edelkirsch
  • 1/2 Tbsp (10 ml) fresh lemon juice
  • 4 oz (120 ml) ginger beer
  • cherries, apple slices, fresh herbs (such as mint, rosemary or thyme) for garnish

Fill a wine glass with ice cubes, combine all ingredients, stir to combine, garnish, and cheers!

German Easter Recipes Starting Next Week!

Thank you for drooling all over my blog! 😀 Please leave some feedback and ideas of what you would love to see on my blog in the comment section below, and subscribe to receive weekly emails with new recipes! Up next week: a sweet, braided yeast loaf for Easter! Yum!

Kirschmichel Recipe:


  • 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 Tbsp cornstarch
  • 1 oz (30 g) sugar
  • 1 egg yolk
  • 1 Tbsp powdered sugar
  1. Make the Kirschmichel: Preheat oven to 350 degrees. Drain cherries (save juice for different use). Dice the bread into 1/2 inch cubes and soak in milk.
  2. Separate the egg yolk from the whites. Using an electric mixer, beat the egg whites and a pinch of salt until stiff.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. In a small bowl, whisk together cornstarch, egg yolk and remaining 2 oz of milk.
  8. Whisk the cornstarch mixture into the hot vanilla milk, and return to heat until boiling bubbles form. Enjoy warm or let cool before serving.

Sophie’s Kirschmichel Tools & Entertaining Picks

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Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.