(Bread pudding with sweet cherries)

Kirschenmichel (Bread pudding with sweet cherries)
Out off my Gräfe und Ulzer Kochbuch, 17th edition

Great summer dessert – best one day after it was prepared

Ingredients to serve 8 people:

1 Kg    Sweet cherries
6 old dry buns or a small plain bread loaf
3/8 l lukewarm milk
4 eggs
100g fine sugar
1 tsp cinnamon
50 g sliced almonds or chopped
Pinch salt
2 tbsp butter
2 tbsp icing sugar

Butter for the baking dish

  1. Rinse the cherries and let them dry, remove stem and stone.
  2. Cut the old buns into cubes (½ inch to 1 inch) and soak them in the lukewarm milk.
  3. Preheat the oven to 200 ºC
  4. Use an oven safe baking form – I like my Emile Henry dish in red – and butter the inside.
  5. Separate eggs into egg whites and egg yolks
  6. Mix egg yolks with sugar and cinnamon
  7. add the cherries and sliced almonds and
  8. Mix into the bread mixture.
  9. Whisk egg whites with salt until stiff
  10. Fold into the cherry/bread mixture and place into the buttered baking dish.
  11. Add little dollops of butter onto of the soufflé to make the top a bit crunchy.
  12. Bake on the second lowest level of your oven for 40-50 minutes.
  13. Prior to serving sprinkle icing sugar over the soufflé.

Serve with Vanilla sauce