Cherry Michel

Ingredients for 6 servings:

• 6 rolls or white bread
• 1 liter of milk
• 50 g butter
• 60 g sugar
• 3 eggs, separated
• 1 tsp lemon zest of an untreated lemon
• 800 g cherry(s), fresh, pitted
• 1 tsp cinnamon
• ½ pack of vanilla pudding powder
• 2 tbsp sugar
• Butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Cut the rolls into finger-thick slices and place in a bowl. Heat 1/2 liter of the milk and pour it over the top while it is still lukewarm. Put 30 g of the butter, sugar, egg yolks and lemon zest in a mixing bowl and beat until light and fluffy. Add this mixture to the soaked rolls and mix everything gently. Add the cherries and fold in. Now beat the egg whites until stiff and fold in gently. Transfer everything to a buttered baking dish. Sprinkle the remaining butter, cut into small pieces, over the top and sprinkle with cinnamon. Bake in a preheated oven on the middle rack at 200°C (top/bottom heat) for about 45 minutes. In the meantime, mix the custard powder with 2 tablespoons of sugar and a little of the remaining 1/2 liter of milk according to the package instructions. Bring the remaining milk to a boil, stir in the mixed custard powder and make a vanilla sauce. Serve with the Kirschenmichel. 495 kcal per serving.