👨‍🍳 Instructions

1. 1

   Dice the stale bread rolls into cubes and place them in a large bowl. Pour the warm milk over the bread and let it soak for about 10 minutes, stirring occasionally to ensure even moisture.

2. 2

   In a separate bowl, whisk the egg yolks with the granulated sugar and melted butter until light and creamy. Stir in the cinnamon (if using).

   💡 Tip: Ensure the butter is melted but not hot.
3. 3

   Add the soaked bread mixture to the egg yolk mixture and stir to combine.

   💡 Tip: Do not overmix; some chunks of bread are desirable.
4. 4

   In another clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.

   💡 Tip: Ensure the bowl and whisk are completely free of grease.
5. 5

   Gently fold the beaten egg whites into the bread and egg yolk mixture until just combined.

   💡 Tip: Be careful not to deflate the egg whites.
6. 6

   Stir in the drained sour cherries.

7. 7

   Preheat your oven to 200°C (400°F). Grease a baking dish (approx. 8x8 inch or similar) with butter and lightly dust with breadcrumbs or flour.

   💡 Tip: A springform pan can also be used.
8. 8

   Pour the mixture into the prepared baking dish and spread evenly.

   💡 Tip: You can dot the top with a few small pieces of butter for extra richness.
9. 9

   Bake for 35-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

10. 10

    Let the Kirschenmichel cool slightly before dusting with powdered sugar and serving warm. It is often served with vanilla sauce or whipped cream.

    💡 Tip: Kirschenmichel is best enjoyed warm.