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What is Kirschenplotzer? A Traditional Baden Recipe

This kirschenplotzer recipe is one of those forgotten German dishes that almost nobody outside of Baden knows about. Furthermore, the name itself is wonderfully quirky — “Plotzer” roughly translates to something that “plops” or “falls” — referring to the cherries sinking into the batter as it bakes. In fact, this dish comes from the old tradition of using up leftover bread rolls when cherries were in season in June. Additionally, in the North Baden region, every farmhouse kitchen had its own version of this recipe. Moreover, this is the kind of dish that reminds you why old German recipes are so worth preserving — simple ingredients, honest flavor, and deeply satisfying. In short, this is real Baden home cooking at its best.

What you’ll need

For this recipe you need a good springform pan — at least 26cm so everything fits comfortably. Additionally, a large mixing bowl is essential for folding in the egg whites. For serving, a ceramic baking dish gives the most authentic Baden look.

Kirschenplotzer — Traditional Baden Cherry Bread Pudding

Prep time: 20 minutes Bake time: 75 minutes Total time: 1 hour 35 minutes
Print Recipe
Servings: 8 people
Course: Dessert
Cuisine: Germany
Ingredients Method Notes

Ingredients
  

  • 6 large Milchbrötchen soft milk rolls — or regular bread rolls
  • 500 ml whole milk
  • 250 g butter softened
  • 6 eggs separated
  • 200 g sugar
  • 250 g slivered almonds
  • 2 tsp cinnamon
  • 1 pinch ground cloves
  • Kirschwasser cherry schnapps to taste — optional, omit for children
  • 1.5 kg fresh sweet cherries washed and pitted
  • Butter for greasing the pan
  • Tips: Leaving the cherries unpitted makes the pudding juicier — a classic Baden trick!

Method
 

  1. Prepare the rolls. Cut the bread rolls into small pieces. Heat the milk until warm and pour over the rolls. Set aside to soak.
  2. Cream the butter. Beat the softened butter in a large bowl until fluffy.
  3. Add egg yolks and sugar. Separate the eggs. Add egg yolks and sugar to the butter and beat well.
  4. Add the flavors. Stir in the slivered almonds, cinnamon, ground cloves and Kirschwasser.
  5. Fold in egg whites. Beat the egg whites until stiff peaks form. Gently fold into the mixture.
  6. Combine. Mix the soaked bread rolls into the batter. Then gently fold in the washed and pitted cherries.
  7. Bake. Pour into a well-buttered springform pan or baking dish. Bake at 200°C (390°F) for approximately 75 minutes until golden and set.
  8. Serve. Cut into slices and serve warm. Delicious with a dollop of whipped cream.

Notes

Leaving the cherries unpitted makes the pudding juicier — but warn your guests!
Kirschwasser is optional — the dish is equally delicious without it for a family-friendly version.
Best served warm on the day of baking.
Fresh cherries work best — use them when they are in season in June and July.
This recipe comes from the North Baden region of Germany and is rarely found outside of Baden.

What to serve with Kirschenplotzer

This traditional kirschenplotzer recipe is best served warm, straight from the oven. Furthermore, a generous dollop of freshly whipped cream is the classic Baden accompaniment. Additionally, a scoop of vanilla ice cream works beautifully with the warm cherries. In Germany, this dish is traditionally served as a dessert after a Sunday lunch. Moreover, it also makes a wonderful afternoon treat with coffee — a true Kaffeeklatsch classic from the Baden region.

When to make Kirschenplotzer

Fresh cherries are in season in Germany from June to July. In fact, this is the perfect time to make this recipe. Additionally, you can use jarred or frozen cherries outside of cherry season — simply drain them well before using.

Learn more about Baden cuisine on Wikipedia.

Looking for more traditional Baden recipes? Try my Baden Sauerbraten — another forgotten classic from the Black Forest region.