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German Cherry Bread Pudding with Vanilla Sauce
🛒 Ingredients
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6 stale white bread rolls, approximately 350 to 380 g
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1 litre whole milk, divided into 500 ml for the pudding and 500 ml for the vanilla sauce
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50 g softened unsalted butter, divided into 30 g for the mixture and 20 g for topping
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60 g granulated sugar
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8 g vanilla sugar or 1 teaspoon vanilla extract
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1 pinch fine salt
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4 medium eggs, separated
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Finely grated zest of 1 unwaxed lemon
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700 g fresh cherries, weighed before stoning
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1 teaspoon ground cinnamon
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Extra butter for greasing the baking dish
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37 g vanilla pudding or custard powder
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30 g granulated sugar for the vanilla sauce
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
Kirschenmichel is a traditional German cherry bread pudding made with stale bread rolls, milk, eggs and fresh cherries. Whipped egg whites lighten the soaked bread mixture, while butter and cinnamon create an aromatic golden surface during baking. Served warm with homemade vanilla sauce, it works as either a dessert or a sweet main course. The recipe makes approximately 6 portions and is an effective way to use day-old bread.
You may also find it useful to look at recipes Cherry Quark Cream Layer Cake, Mini Grape Custard Tarts, and Cherry Sour Cream Traybake with Cherry Jelly, in addition to this one.
👨🍳 How to make German Cherry Bread Pudding with Vanilla Sauce
- 1
Preheat the oven to 200°C conventional or 180°C fan. Grease a baking dish measuring approximately 30 x 20 cm thoroughly with butter.
- 2
Cut the stale bread rolls into slices approximately 1 cm thick and place them in a large bowl.
- 3
Warm 500 ml milk until lukewarm and pour it evenly over the bread. Leave it to soak for about 10 minutes, until softened without completely disintegrating.
- 4
Wash, stem and stone the cherries. Drain them thoroughly in a sieve or on kitchen paper.
- 5
Separate the eggs. Whisk the egg whites with the salt until firm and set them aside.
- 6
Beat 30 g softened butter with 60 g sugar and the vanilla sugar until creamy. Add the egg yolks and lemon zest and beat for another 2 to 3 minutes.
- 7
Add the soaked bread to the butter and yolk mixture and combine gently. Some of the bread texture should remain visible.
- 8
Fold the drained cherries evenly into the bread mixture.
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Fold in the whipped egg whites in two additions, preserving as much air as possible.
- 10
Transfer the mixture to the prepared baking dish and level the surface.
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Distribute the remaining 20 g butter in small pieces over the top and sprinkle with cinnamon.
- 12
Bake on the middle shelf for approximately 45 minutes. The pudding is ready when the surface is golden, the centre no longer looks liquid and it springs back only slightly when pressed.
- 13
Prepare the vanilla sauce during the final 10 minutes of baking. Combine the custard powder with 30 g sugar and mix it with 4 to 5 tablespoons of the remaining cold milk until smooth.
- 14
Bring the remaining milk to the boil. Briefly remove the pan from the heat and whisk in the custard mixture.
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Return the sauce to the heat and simmer gently for about 1 minute while stirring continuously. Add a little more milk if a thinner consistency is preferred.
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Leave the baked cherry bread pudding to rest for approximately 10 minutes, then serve it warm with the vanilla sauce.
🧠 Why It Works
Stale bread absorbs the milk without immediately dissolving, creating a pudding that is moist but still textured. Egg yolks and butter provide flavour and binding, while whipped egg whites lighten the relatively heavy bread mixture. Thoroughly drained cherries prevent excess moisture. Butter and cinnamon encourage a lightly browned, aromatic surface.
🛠️ Troubleshooting
Why is my cherry bread pudding soggy in the middle?
The cherries may have contained too much liquid, the bread may have received too much milk or the pudding may be underbaked. Drain the fruit thoroughly and bake for another 5 to 10 minutes if necessary.
Why is the bread pudding dry?
The bread may not have absorbed enough milk or the pudding may have been baked too long. Soak the slices evenly and remove the dish once the centre is set but still moist.
Why does the pudding collapse after baking?
A slight drop is normal. A major collapse may occur if the egg whites were mixed too vigorously or the centre was not fully cooked. Fold gently and bake until the middle has set.
Why is the vanilla sauce too thick?
Custard powder continues to thicken as it cools. Whisk in additional warm milk until the desired pouring consistency is reached.
Why are there lumps in my vanilla sauce?
The powder may not have been mixed smoothly with cold milk or may have been added too slowly. Prepare a completely smooth paste and whisk it quickly into the hot milk.
💡 Tips and Variations
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Outside cherry season, use thoroughly drained jarred sour cherries.
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Add 50 g flaked or chopped almonds to the bread mixture for a nutty variation.
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Raisins can be added with the cherries, but soak them briefly in warm water or apple juice first.
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For a warmer spice profile, add a small pinch of cardamom or ground cloves.
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For a stronger vanilla flavour, heat the sauce milk with the seeds of half a vanilla pod.
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For a crisper topping, mix 1 tablespoon sugar with the cinnamon and sprinkle it over the butter before baking.
📦 Storage
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Allow leftover cherry bread pudding to cool completely and refrigerate it in a covered container.
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The baked pudding will keep in the refrigerator for up to 2 days.
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Reheat individual portions for 10 to 15 minutes in a 160°C oven.
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A portion can be microwaved for 60 to 90 seconds, although the surface will remain soft.
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Store the vanilla sauce separately in the refrigerator and use it within 2 days.
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Add a little milk when reheating the sauce and stir continuously until smooth and pourable.
🍷 Pairing
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Warm vanilla sauce is the traditional accompaniment.
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Lightly whipped cream can be served instead of vanilla sauce.
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A tart cherry compote intensifies the fruit flavour.
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Serve with coffee, black tea or a glass of cold milk.
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For dessert, combine a small warm portion with vanilla ice cream.
❓ F.A.Q.
What type of bread is best for Kirschenmichel?
Day-old white rolls, milk rolls or plain white bread work best. Very fresh bread absorbs the milk less effectively and can produce a less even texture.
Can I make German cherry bread pudding with jarred cherries?
Yes. Use approximately 600 g thoroughly drained sour cherries and pat them dry so the pudding does not become excessively wet.
Can Kirschenmichel be prepared ahead?
The bread mixture can be prepared up to 2 hours in advance and refrigerated. For the lightest result, fold in the whipped egg whites shortly before baking.
Is Kirschenmichel served hot or cold?
It is traditionally served warm or lukewarm with vanilla sauce. Leftovers can also be eaten cold or reheated the following day.
Can cherry bread pudding be frozen?
Yes. Freeze the completely cooled pudding in airtight individual portions for up to 2 months. Thaw in the refrigerator and reheat in the oven.
🏛️ History and Tradition
Kirschenmichel is associated with the traditional frugal cooking of southern and south-western Germany, particularly Baden-Württemberg and the Palatinate. Day-old bread rolls or white bread are combined with milk, eggs and cherries to make a sweet baked pudding. Depending on the household, it may be served with vanilla sauce, icing sugar or cinnamon sugar.
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For moist Kirschenmichel, soak the bread evenly and drain the cherries thoroughly.
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Gently folded egg whites produce a lighter texture, while warm vanilla sauce completes the traditional German bread pudding.
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