Kirschenmichel
|
Kirschenmichel served with vanilla sauce | |
| Alternative names | Kirschenplotzer, Kerschemischel, Kirschpfanne, Kirschenmännla |
|---|---|
| Type | Pudding |
| Course | Dessert |
| Place of origin | Germany |
| Serving temperature | Hot |
| Main ingredients | Days-old bread, butter, milk, eggs, sugar, sour cherries |
 Cookbook: Kirschenmichel  Media: Kirschenmichel | |
Kirschenmichel (other names include Kirschenplotzer, Kerschemischel, Kirschpfanne and Kirschenmännla) is a traditional dessert of the German Cuisine, especially popular in the regions Palatinate, Baden-Württemberg, South Bavaria, Franconia and the southern part of Hessen. It is kind of a pudding and similar to Bread pudding and Bread and butter pudding.
Description
The dessert consists of bread that is a few days old which is kneaded into a dough with butter, milk, egg and sugar. Sour cherries are folded into the dough and the mixture is baked in a casserole dish. Prior to serving the dessert is topped with vanilla, cinnamon, almonds and clove and is then served hot with vanilla sauce.
Although traditionally a dessert, it can also be found as main dish after an appetizer soup.
A similar dish popular in the south of Germany is Ofenschlupfer which consists of layers of aged bread and apple slices (instead of cherries) which are then soaked in a mixture of butter, sugar and egg. Some also add raisins and serve it with hot vanilla sauce.