Kirschmichel is a traditional German bread pudding recipe from Bavaria. Great to make ahead of time and easy to prepare, this dish features a crisp, golden top and a soft, sweet, cherry filling. Served warm topped with powdered sugar and vanilla sauce, it will impress your guests!
What is Kirschmichel?
Kirschmichel is a traditional German cherry pudding recipe. Common in Southern Germany and Austria. Also known as Kirschenplotzer, Kirschenmichel, Körschmichl, and Kirschpfanne, the cherry vanilla pudding is sweet, rich, and buttery in flavor with a crisp top and soft center.
Nobody knows exactly where the name "Kirschmichel" originates from. The term breaks down into two parts - "kirschen", which is the German word for cherries, and "Michel", a pet name for boys named Michael. It does make for a memorable name.
Originally, the recipe was created out of a need to use up leftover, stale bread, which was very expensive to buy or make. Today, it remains popular for the same reason as well as its sweet, delicious taste.
You may also see the recipe referred to as “Grandma’s Kirschmichel” or “Kindergarten dessert.” This is because the recipe is one that kids typically love and is often served in kindergarten classes as a way to prevent food waste.
There are two kinds of Kirschmichel, the traditional version made with stale bread, and a modern version that uses semolina. This version is an old-fashioned cherry pudding recipe, using stale bread and breadcrumbs.
Which cherries to use for this cherry casserole?
In Germany, the most common type to use is Sauerkirschen (sour cherries). They are available in jars from supermarkets all year round.
You can generally find jars of sour cherries in Polish or Russian shops. In the US and UK, you can get Morello cherries in jars. However, you probably can get away with using frozen sour cherries or even black cherries and water or cherry juice. Aldi USA, Walmart USA, and Trader Joe's have jars of them.
In the UK, you can find Morello and sour cherries in Aldi and Lidl during Alpen Week. You can also use the frozen black cherries as a substitute. Just make sure to defrost them, and drain off any excess liquid.
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Ingredients:
To find the exact measurements jump to the printable recipe card.
- Cherries - German cherries such as sour cherries or black cherries are best.
- Bread rolls and breadcrumbs - Day-old, crusty bread rolls, or you can use leftover bread or baguette pieces.
- Milk - warm
- Flavorings - salt, vanilla extract (affiliate link), almond extract (affiliate link)
- Butter
- Sugar
- Eggs - medium-size, at room temperature
- Baking powder (affiliate link)
How to make Homemade German Bread Pudding
Preparing the bread: Roughly cube the bread, and pour the warm milk on top.
Prepare the filling: Whisk the egg whites in a bowl with a pinch of salt until stiff. In a separate bowl, mix the butter, sugar, baking powder (affiliate link), almond extract (affiliate link), vanilla extract (affiliate link), and eggs until smooth. Combine the mixture with the bread, coating the pieces evenly
Carefully fold in the egg whites followed by the cherries.
Bake: Transfer the bread mixture to a greased casserole dish lined with breadcrumbs. Bake until the top is golden brown and the liquid is set. Let cool slightly before serving.
Serving Suggestions
Cherry bread pudding pairs well with a warm cup of coffee and is typically served as a sweet lunch or afternoon snack. Most commonly, you’ll find it topped with powdered sugar and/or vanilla sauce. However, it’s also great with vanilla ice cream or a dollop of heavy cream!
How to Store
This recipe is best served right away. However, if you have leftovers, you can transfer them to an airtight container, and store them in the refrigerator for 2-3 days. If using, store the vanilla sauce separately.
When you’re ready to serve, reheat your cherry bread pudding in the oven or microwave. If the top begins to brown too quickly in the oven, cover the dish with foil, and continue to bake just until heated through.
More German Cherry Desserts
Recipe
German Bread Pudding with Cherries (Kirschmichel)
Equipment
- 1 Casserole Dish
Ingredients
- 500 gr cherries sour cherries or black cherries. You can use defrosted cherries or from a jar
- 4 bread rolls stale, ideally from the day before. You can also use old baguette instead.
- 2 tablespoon breadcrumbs
- 300 ml milk warm milk
- 1 pinch salt
- 4 tablespoon butter more for the casserole dish
- ½ cup sugar
- 3 eggs medium size at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (affiliate link)
- 2 teaspoon baking powder
- powdered sugar
To serve
- vanilla sauce or custard or vanilla ice cream
Instructions
- Roughly cube your bread and pour over the warm milk. The measurement for the milk is only a guide, as it depends on how old your rolls are. They should soak up the liquid and soften without falling apart. Add more if needed.4 bread rolls, 300 ml milk
- Place the cherries in a sieve and drain off any liquid.500 gr cherries
- Preheat your oven to 200°C/ 390°F top to bottom heat.
- Grease a casserole dish with butter and then sprinkle with bread crumbs.2 tablespoon breadcrumbs
- Separate the eggs. Whisk the egg whites with a pinch of salt until stiff.3 eggs, 1 pinch salt
- In a separate bowl mix the butter, sugar, baking powder (affiliate link), almond extract (affiliate link), vanilla extract (affiliate link) and eggs to a smooth mass. Then combine with the bread mix.4 tablespoon butter, ½ cup sugar, 1 teaspoon almond extract (affiliate link), 2 teaspoon baking powder (affiliate link), 1 teaspoon vanilla extract (affiliate link)
- Carefully fold in the egg whites. You do not want to stir too much as otherwise the egg white might deflate. Add in the cherries. Pour the mix into a casserole dish.
- Bake for 30 minutes. Before serving sprinkle with powdered sugar. Serve warm with vanilla sauce.vanilla sauce, powdered sugar
JACKIE LAMBERTY says
This looks delicious and easy to make. I love traditional bread and butter pudding and think this will be a lovely new alternative. In Austria right now, so will get the sour cherries and have a go over the weekend. Thank you
Marita Sinden says
Hi Jackie, thanks for your comment. I hope you enjoy the puding!