German Kirschmichel (Cherry Bread Pudding)

1. Grease a medium-sized baking dish with butter.
2. Layer the bread pieces evenly in the dish. Scatter the cherries on top, mixing a bit between the layers if desired.
3. Pour the custard mixture over the bread and cherries, pressing the bread gently with a spoon to ensure it absorbs the liquid.
4. Bake:
   • Bake in the preheated oven for about 30-40 minutes, or until the pudding is golden brown on top and the custard has set (a toothpick should come out clean when inserted).
   • Halfway through, you can cover the pudding with aluminum foil if the top is browning too quickly.
5. Serving:
   • Once baked, let the Kirschmichel cool slightly before serving. You can dust it with powdered sugar and serve it with whipped cream or vanilla ice cream for extra indulgence.

Tips:

• Substitutes for cherries: You can use frozen or canned cherries if fresh ones aren’t available. Alternatively, you can mix other fruits like apples or berries.
• Sweetness: Adjust the sugar depending on how sweet your bread is and the cherries you use.
• Leftover bread: Stale bread is the key to a great bread pudding, so don’t be afraid to use bread that’s a little old!

This dish makes a cozy dessert or even a lovely brunch option, and it’s a great way to use up leftover bread! Enjoy your Kirschmichel!