Clafoutis aux Cerises (Cherry Clafoutis) vs Kirschmichel (Baked Cherry Pudding)

Both desserts bake cherries in a vanilla-scented base of milk and eggs, then finish with a generous dusting of powdered sugar, yet they turn out very differently. The clafoutis pours a thin, pancake-like batter enriched with heavy cream over fresh pitted cherries. It bakes until puffed and set, then gently deflates as it cools, and butter serves only to grease the dish. The Kirschmichel soaks cubes of stale bread in a cinnamon-spiced custard with melted butter and layers it around sugared sour cherries, creating a heartier, golden-topped bake, with almond slivers as an optional crunchy finish.