Kirschenplotzer are also known as Kirschenmichel, Kerschemischel, Körschmichl, Kirschenjockel, Kirschpfanne, Kirschenmännla or Chrisichlotz, depending on the region.
This sweet dish from southern to central Germany was probably created to make use of old bread and roll scraps. These are mixed together with milk, egg, butter and sugar to a kind of dough and enriched with cherries. In a casserole dish, this mixture is not only served as a dessert, but also with pleasure as a main course.
The regionally varying dish is additionally spiced with various flavours such as vanilla, almonds, cinnamon and cloves.
Recipe cherry plotzer
Ingredients & Shopping list
- 1 kg bread (light or dark)
- 4 eggs (medium size)
- 100 g sugar
- 2 250 ml milk
- 1 grated zest of an organic lemon
- 1 pinch each salt, cinnamon
- 50 g melted butter
- 1,5 kg cherries (pitted, fresh or from a jar)
- sugar and cinnamon (for sprinkling)
- Soak the bread in 250 ml of room temperature mild. Then squeeze well and put in a bowl.
- Mix well 250 ml room temperature milk, eggs, zuker, cinnamon salt and lemon zest.
- Add this mixture and the butter to the squeezed bread mixture and mix. Add the cherries.
- Grease a baking dish and pour in the batter.
- Bake at 200°C (preheated) for 40 to 50 minutes.