Kirschmichel (German Cherry Bread Pudding)
Why this recipe works
- Classic comfort texture: Soaked bread bakes into a soft, custardy pudding with gently crisped edges.
- Balanced fruit and custard: Sweet cherries add brightness and pockets of juice against the vanilla custard base.
- Uses everyday ingredients: Bread, milk, eggs and cherries create a satisfying dessert without a complicated method.
Get the most out of this recipe
Timing notes
- Let it rest before slicing: A short rest after baking helps the custard settle, so the pudding cuts more neatly while still serving warm.
- Most of the time is hands-off: The active work is mainly soaking the bread, mixing the custard and folding in the cherries; the oven does the rest.
Ingredient notes
- Use day-old bread: Slightly stale white bread absorbs the warm milk more evenly and gives the pudding a better-set texture.
- Sweet or sour cherries: Sweet cherries make a mellow dessert, while sour cherries give a tangier flavour often associated with more traditional versions.
Texture tips
- Avoid a soupy mixture: After soaking, the bread should be thick and porridge-like rather than loose; stir it well before adding the custard.
- Bake until just set: The centre should be set and hot, with lightly browned edges; overbaking can make the custard feel dry.
Make-ahead tips
- Reheat gently: Warm refrigerated portions in a 180°C (355°F) oven until piping hot, then dust with fresh icing sugar before serving.
- Best served warm: Kirschmichel has its softest texture soon after baking, though leftovers keep well chilled for a few days.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Butter a baking dish with the unsalted butter.
- Tear the white bread into bite-sized pieces and put them in a large mixing bowl. Warm the whole milk until just steaming, then pour it over the bread and press down so it is evenly soaked.
- Leave the bread to soak for 10 minutes, then gently squeeze and stir it to a thick, porridge-like mixture. You want it well hydrated but not soupy.
- Whisk the eggs with the caster sugar, fine sea salt and vanilla extract until smooth. Stir this custard into the soaked bread until evenly combined.
- Fold in the sweet cherries, then scrape the mixture into the prepared baking dish and level the top. Bake for 35 to 40 minutes, until set in the centre and lightly browned at the edges.
- Rest for 5 minutes so it slices neatly, then dust with icing sugar. Serve warm.
Recipe notes
Tips
- If the top browns too quickly, cover loosely with foil for the last 10 minutes of baking.
- For the best texture, use day-old bread and let it soak fully before adding the custard.
- Eggs in this pudding are baked until set, but if you are cooking for pregnant people, young children, older adults, or anyone immunocompromised, make sure the centre is piping hot before serving.
Substitutions
- Replace sweet cherries with sour cherries for a more traditional, tangier Kirschmichel.
- Replace vanilla extract with vanilla bean paste for a fuller vanilla flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat portions in a 180°C (355°F) oven for 10 to 15 minutes until piping hot, or microwave gently; dust with fresh icing sugar just before serving.
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Recipe overview
- Servings: 6 servings
- Total time: 1h 15min (20min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Eggs Gluten Milk Wheat
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