🇩🇪 Germany · Dessert
Kirschmichel (Baked Cherry Pudding)
By eatmundo · July 6, 2026
🇩🇪 DEKirschmichel is a comforting, traditional South German dessert akin to a baked bread pudding, featuring sweet-tart cherries nestled within a rich, custardy bread mixture. This warm, rustic treat, often enjoyed with vanilla sauce or a dollop of cream, embodies home-style German baking.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare Bread and Cherries: Preheat your oven to 180°C (350°F). Grease a 20x20 cm baking dish with 1 tablespoon of butter. Cut 250g stale white bread or brioche into 2 cm cubes. If using fresh sour cherries, pit 500g; if using jarred, drain them well. Mix the cherries with 2 tablespoons of sugar.
- 2
Create the Custard Mixture: In a large bowl, whisk together 300 ml milk, 2 large eggs, 100g sugar, 50g melted butter, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon until well combined and smooth.
- 3
Combine Bread and Custard: Add the bread cubes to the custard mixture, gently tossing to ensure all the bread soaks up the liquid. Let it sit for 10-15 minutes, allowing the bread to fully absorb the custard. This creates a tender texture.
- 4
Assemble the Kirschmichel: Spread half of the soaked bread mixture evenly into the prepared baking dish. Distribute the sugared cherries over this layer. Top with the remaining bread mixture, spreading it out to cover the cherries.
- 5
Bake to Golden Perfection: Optionally, sprinkle 2 tablespoons of almond slivers over the top for added crunch. Bake in the preheated oven for 40-50 minutes, or until the Kirschmichel is golden brown on top and set in the center. A skewer inserted should come out mostly clean.
- 6
Rest and Dust: Once baked, remove the Kirschmichel from the oven and let it rest for 5-10 minutes before serving. This allows it to firm up slightly.
- 7
Serve Warm: Dust generously with powdered sugar just before serving. Kirschmichel is wonderful served warm, perhaps with a dollop of vanilla ice cream, whipped cream, or a warm vanilla sauce.
Frequently Asked Questions
What type of stale bread works best for Kirschmichel, and how stale should it be?+
Use firm, day-old white bread like a baguette or challah. It should be dry enough to absorb the milk mixture without becoming mushy, but not rock-hard.
Can I use fresh or frozen sour cherries instead of canned for Kirschmichel, and what preparation is needed?+
Yes, both fresh and frozen sour cherries work well. Fresh cherries must be pitted, while frozen cherries should be thawed and drained thoroughly to prevent excess moisture in the pudding.
At what temperature should Kirschmichel be baked, and how do I know when it's perfectly done?+
Bake Kirschmichel at 180°C (350°F) for 45-60 minutes. It's done when the top is golden brown, a knife inserted into the center comes out clean, and the pudding is set.
How can I prevent Kirschmichel from becoming too dry or too mushy?+
To avoid mushiness, ensure the bread is stale enough and drained cherries are used. To prevent dryness, don't overbake, and ensure the bread fully absorbs the milk-egg mixture.
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