Everyone has a dish that reminds them of childhood. Whether it’s a recipe from your parents or grandparents. Hold on a second and remember – you came home from school, opened the front door and then, that smell! You immediately had a smile on your face and you exactly knew what’s ready for lunch. Just great, right?
For us one of these great dishes from our childhood is the German Kirschenplotzer or also called ‘Kirschenmichel’ in some areas. It’s a tradtional sweet dish especially in the Southwest region of Germany. Since it is made from leftover bread, it can be described as a kind of bread pudding in English. It’s so delicious and even more difficult to stop eating. Promised!
You need, of course, bread, a good bread, not too soft. Best it is already 1-2 days old and lost some moisture. At this point you can experiment with your choice of bread. That will affect the taste of your Kirschenplotzer. We like to use a hearty and more dense bread, because it absorbs the liquid better. Further more you need eggs, milk or half-half and the spices. When it comes to the nuts, we prefer a mix of hazelnuts and walnuts (75:25). You can choose different nuts of course, but keep in mind that this will affect the taste as well. The baking pan we used is 7×11″ in size.
The ingredients you need:
200 g / 7.1 oz bread (1-2 day old)
120 g / 4.2 oz nuts, grounded (hazel-/walnuts)
200 g / 7.1 oz milk (min. 2%) or half-half @ room temp.
450 g / 1 lbs cherries (when frozen, then thawed)
4 eggs separated, egg whites and egg yolks both beaten
150 g / 5.3 oz butter, unsalted (11 TBS)
150 g / 5.3 oz cane sugar
1 TBS ground cinnamon pinch of salt and ground gloves
Preheat the oven to 375°F.
Line a baking pan with baking paper or grease it with butter and sprinkle with flour.
Melt the butter and let cool. Cut the bread in thin slices, cover with milk in a big bowl, let stand for 5min. Add sugar, cooled butter, egg yolks and stir it lightly. Mix in all other ingredients; always stir gently until everything is combined. Add the cherries and carefully fold in the egg whites.
Put the mass even in the pan. Bake for 45-55min until the middle of the batter stops wiggling. Let it cool for about 10min and enjoy lukewarm. Serve it with homemade vanilla sauce or grab a real vanille ice-cream and let it melt over the Kirschenplotzer.Print or download the recipe: