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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.