Kirschenmichel (Cherry casserole)
This is a dessert I loved as a child. My grandmother made it quite often using leftover rolls or dried up white bread.
Ingredients: (serves 8-10)
1 lbs pitted, drained sour cherries (from glass) or use defrosted cherries.
2 + 1/2 cup milk
1 lbs white bread or rolls (do not cut off rims) cut in cubs or larger pieces
1 stick butter
6 eggs (medium size)
6 oz sugar, pinch of salt
powdered sugar optional (may dust on top after baking)
cooking spray and bread crumbs for the baking dish
Directions:
Drain cherries
Soak bread cubes in milk until they fall apart (takes a bit (30 min.);
Mix the egg yolks, sugar and butter creamy;
mix egg whites and salt until stiff then fold all three together.
Layer dough, cherries, dough, cherries in oven safe dish and bake at 345 F, 175 C for 50-55 min. (Just make sure the top cherries are pushed in dough and do not lay totally exposed on top).
Dust with powdered sugar prior to serving if you want to. I never do.
You may serve with vanilla sauce or whipped cream or just as is, warm or just at room temperature.
Keeps for a couple of days in the fridge. (Had it for a week myself, just make sure the milk used was not close to expiration date).
Guten Appetit!
This is a dessert I loved as a child. My grandmother made it quite often using leftover rolls or dried up white bread.
Ingredients: (serves 8-10)
1 lbs pitted, drained sour cherries (from glass) or use defrosted cherries.
2 + 1/2 cup milk
1 lbs white bread or rolls (do not cut off rims) cut in cubs or larger pieces
1 stick butter
6 eggs (medium size)
6 oz sugar, pinch of salt
powdered sugar optional (may dust on top after baking)
cooking spray and bread crumbs for the baking dish
Directions:
Drain cherries
Soak bread cubes in milk until they fall apart (takes a bit (30 min.);
Mix the egg yolks, sugar and butter creamy;
mix egg whites and salt until stiff then fold all three together.
Layer dough, cherries, dough, cherries in oven safe dish and bake at 345 F, 175 C for 50-55 min. (Just make sure the top cherries are pushed in dough and do not lay totally exposed on top).
Dust with powdered sugar prior to serving if you want to. I never do.
You may serve with vanilla sauce or whipped cream or just as is, warm or just at room temperature.
Keeps for a couple of days in the fridge. (Had it for a week myself, just make sure the milk used was not close to expiration date).
Guten Appetit!
Note:
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Last updated: 2/26/2014