Ingredients for 4 servings
- 3 stale bread rolls (from the day before)
- 250 ml (plant-based) milk
- 60 g sugar
- 3 organic eggs (size M)
- 1 pinch of salt
- ½ tsp ground vanilla or ½ packet of vanilla sugar
- 70 g room-temperature butter
- 1 tsp zest of an organic lemon
- 350 g cherries (pitted)
Additionally
- Slivered or flaked almonds (please toast them)
- Vanilla ice cream
- Vanilla sauce
- Powdered sugar
Preparation:
- Cut the bread rolls into large cubes and place them in a bowl. Mix the milk with 35 g of sugar and gently heat. Pour the milk over the bread cubes, mix roughly, and set aside. (If there are still dry spots, simply add more milk.)
- Separate the eggs and beat the egg whites with a pinch of salt until stiff. Beat the yolks with vanilla, the remaining sugar, 60 g of the butter, and the lemon zest until fluffy.
- Pour two-thirds of the egg mixture over the bread cubes and mix. Add three-quarters of the cherries and gently fold them in. Then fold in the beaten egg whites. Transfer everything into a baking dish.
- Pour the remaining egg mixture and cherries on top. Dot the surface with the remaining butter.
- Bake the Kirschmichel at 180°C (fan) for 30 minutes. Garnish with toasted almond flakes and powdered sugar. Serve with vanilla ice cream or vanilla sauce.
Classic pairing:
A chilled Riesling Kabinett from Rheinhessen pairs wonderfully – light, with a refreshing acidity that matches the bread-egg base perfectly. The subtle sweetness and stone fruit notes of the Riesling complete the experience.
This type of wine is typically known for its relatively low alcohol content.
