Rustic Kirschmichel Bread Pudding With Sour Cherries

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: 1 hour (plus 10 minutes cooling)

Quick Ingredients

• 250 g stale white rolls or brioche, cubed (about 5 cups)
• 350 g jar sour cherries in light syrup, well drained (about 1½–2 cups)
• 500 ml whole milk (2 cups)
• 60 g granulated sugar (⅓ cup), plus 1 tbsp for sprinkling
• 3 large eggs
• 45 g unsalted butter, melted (3 tbsp)
• 40 g ground almonds (⅓ cup)
• 15 g all-purpose flour (2 tbsp)
• 2 tsp vanilla extract
• ½ tsp almond extract (optional)
• ¼ tsp fine salt
• Zest of ½ lemon (optional)
• 1–2 tbsp sliced almonds
• Powdered sugar, to dust

Do This

• 1. Preheat oven to 180°C / 350°F. Butter a 2 L (2-quart) baking dish. Cube stale rolls or brioche.
• 2. Whisk milk, sugar, eggs, vanilla, almond extract, salt, lemon zest, and melted butter in a large bowl.
• 3. Add bread cubes and ground almonds; fold to coat. Rest 10 minutes so the bread soaks up the custard.
• 4. Drain cherries very well and gently fold two-thirds into the bread mixture.
• 5. Spread mixture into dish. Scatter remaining cherries on top. Sprinkle with flour, sliced almonds, and 1 tbsp sugar.
• 6. Bake 35–40 minutes until puffed, golden, and just set in the center.
• 7. Cool 10–15 minutes. Dust with powdered sugar and serve warm, plain or with whipped cream or vanilla ice cream.

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Why You’ll Love This Recipe

• A cozy, rustic German dessert that turns leftover rolls or brioche into something special.
• Sweet-tart sour cherries, vanilla, and almonds create a comforting, old-fashioned flavor.
• Very forgiving recipe: great for beginners and flexible with different breads.
• Perfect make-ahead dessert or brunch bake that reheats beautifully.

Grocery List

• Produce: Lemon (for zest, optional)
• Dairy: Whole milk, unsalted butter, large eggs, whipped cream or vanilla ice cream for serving (optional)
• Pantry: Stale white rolls or brioche, jarred sour cherries in light syrup, granulated sugar, powdered sugar, ground almonds, sliced almonds, all-purpose flour, vanilla extract, almond extract, fine salt

Full Ingredients

Bread Pudding Base

• 250 g stale white rolls or brioche, cut into 1.5–2 cm (½–¾ inch) cubes (about 5 cups loosely packed)
• 500 ml whole milk (2 cups)
• 60 g granulated sugar (⅓ cup)
• 3 large eggs
• 45 g unsalted butter, melted and slightly cooled (3 tbsp)
• 2 tsp pure vanilla extract
• ½ tsp almond extract (optional but recommended)
• 40 g ground almonds or almond meal (⅓ cup)
• 15 g all-purpose flour (2 tbsp)
• ¼ tsp fine salt
• Finely grated zest of ½ untreated lemon (optional, for gentle freshness)

Cherries

• 1 jar sour cherries in light syrup, well drained (about 350 g drained weight / 12 oz / 1½–2 cups)
• 1–2 tbsp cherry syrup from the jar or Kirsch (cherry brandy), optional

For the Topping & Serving

• 1–2 tbsp sliced almonds
• 1 tbsp granulated sugar (for sprinkling before baking)
• Powdered sugar, for dusting after baking
• Lightly sweetened whipped cream, vanilla ice cream, or plain yogurt, to serve (optional)

Step-by-Step Instructions

Step 1: Prepare the baking dish and bread

Preheat your oven to 180°C / 350°F (conventional, not fan). Position a rack in the middle of the oven.

Grease a 2 L (2-quart) baking dish, such as an 20 x 20 cm (8 x 8 inch) square dish or similar-sized oval or round dish, with a little butter. Set aside.

Cut your stale rolls or brioche into 1.5–2 cm (½–¾ inch) cubes. If your bread is quite fresh and soft, spread the cubes on a baking sheet and dry them in the warming oven for 5–8 minutes, just until slightly firm and dry to the touch, not browned. This helps the bread soak up the custard without turning mushy.

Step 2: Drain and prepare the cherries

Tip the jar of sour cherries into a sieve set over a bowl and let them drain very well. Gently shake the sieve and let the fruit stand for at least 5 minutes so excess liquid drips away. The drier the cherries, the better the pudding sets.

If you like, reserve 1–2 tablespoons of the cherry syrup and mix it with 1–2 tablespoons of Kirsch (cherry brandy). You can drizzle this over the baked Kirschmichel when serving for extra aroma, especially if serving adults.

Step 3: Make the vanilla-almond custard

In a large mixing bowl, whisk together the eggs and granulated sugar until slightly pale and well combined, about 30 seconds. Add the vanilla extract, almond extract (if using), salt, and lemon zest, and whisk again.

Pour in the milk and melted (but not hot) butter, whisking until the mixture is smooth and uniform. Finally, whisk in the ground almonds and flour until no dry lumps remain. This enriched custard will give the Kirschmichel its gentle vanilla-almond flavor and a tender, slightly cake-like texture.

Step 4: Soak the bread

Add the bread cubes to the bowl with the custard. Using a large spatula or your hands, gently fold and press the bread so every piece is coated with the mixture. Try not to smash the cubes completely; a mix of soft and slightly defined pieces makes a nice texture.

Let the mixture stand for about 10 minutes at room temperature, folding once or twice, so the bread can soak up much of the custard. The mixture should look moist but not soupy; if it seems very dry (this can happen with very hard rolls), add 2–4 tablespoons of extra milk and fold again.

Step 5: Fold in the cherries and assemble

Gently fold about two-thirds of the drained cherries into the soaked bread mixture, trying not to break them up too much. The cherries should be fairly evenly distributed throughout.

Transfer the mixture into your prepared baking dish and spread it out into an even layer, lightly pressing down. Scatter the remaining cherries evenly over the top so some fruit peeks out after baking. Sprinkle the surface evenly with the sliced almonds and the 1 tablespoon of granulated sugar. This will give a delicate, golden, slightly crisp top.

Step 6: Bake until puffed and golden

Place the baking dish on the middle rack of the preheated oven. Bake for 35–40 minutes, or until the Kirschmichel is puffed, the top is lightly golden, and the center is just set but still slightly wobbly when you jiggle the dish gently.

If the top is browning too quickly before the center is set, loosely tent the dish with a piece of aluminum foil for the last 10 minutes of baking.

Step 7: Cool briefly and serve warm

Remove the Kirschmichel from the oven and place the dish on a wire rack. Let it rest for 10–15 minutes. This short cooling time allows the custard to finish setting, making it easier to spoon or slice while still warmly comforting.

Dust generously with powdered sugar just before serving. If you reserved cherry syrup and Kirsch, drizzle a little over each portion. Serve warm in generous spoonfuls or squares, with lightly sweetened whipped cream, a scoop of vanilla ice cream, or a spoonful of plain yogurt for contrast.

Pro Tips

• Use truly stale bread: Day-old or even two-day-old rolls or brioche give the best texture. Fresh bread can make the pudding dense and soggy unless dried briefly in the oven.
• Drain cherries thoroughly: Excess liquid from the jar can water down the custard. Let cherries sit in a sieve for several minutes and gently pat with paper towels if they are very wet.
• Check for doneness at the center: The edges will set first. The center should be slightly wobbly but not liquid. A knife inserted in the middle should come out mostly clean, with just a few moist crumbs.
• Customize the sweetness: Traditional Kirschmichel is not overly sweet. If you like a dessert-forward flavor, add an extra 1–2 tablespoons of sugar to the custard.
• For extra lightness: For a more soufflé-like texture, separate the eggs, mix yolks into the custard, and fold in beaten egg whites (whipped to soft peaks) at the very end before adding the cherries.

Variations

• Chocolate-Cherry Kirschmichel: Add 50 g (about ⅓ cup) chopped dark chocolate or chocolate chips to the soaked bread along with the cherries. The melted pockets of chocolate pair beautifully with the sour cherries.
• Apple and Cherry Kirschmichel: Fold 1 small apple, peeled and finely diced, into the mixture with the cherries. Add ½ tsp ground cinnamon to the custard for a cozy, autumnal twist.
• Nut-Free Version: Omit the ground almonds and sliced almonds. Replace the ground almonds with an additional 15 g (2 tbsp) flour and 1 tbsp butter for a similar richness without the nuts.

Storage & Make-Ahead

Allow leftover Kirschmichel to cool completely, then cover the dish tightly or transfer portions to an airtight container. Store in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 30–60 seconds, or warm the whole dish, covered with foil, in a 160°C / 320°F oven for 15–20 minutes until heated through.

To make ahead, you can assemble the unbaked Kirschmichel up to 12 hours in advance, cover tightly, and chill in the refrigerator. Bake straight from the fridge, adding 5–10 minutes to the baking time. Alternatively, bake it fully, cool, and reheat just before serving.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without whipped cream or ice cream): about 400 kcal; 17 g fat; 50 g carbohydrates; 10 g protein; 2 g fiber; 260 mg sodium. These values are estimates and will vary based on the exact bread used, brand of cherries, and serving size.