Cherry Plotzer

Ingredients for 4 servings:

• some butter for the mold
• 2 tbsp breadcrumbs
• 250 g white bread
• 1,000 g sweet cherries, dark
• 6 eggs
• 200 g sugar
• 1 pinch of salt
• 1 liter of milk
• 2 cl cherry brandy
• 75 g powdered sugar
• 1 lemon(s), untreated, zest

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

old Baden sweet dish, today more of a dessert

Grease an ovenproof dish with butter and sprinkle with breadcrumbs. Cut the white bread into 1 cm thick slices and halve each slice. Then line the dish evenly with one-third of the bread slices in a flaky pattern. Top with half of the washed, drained, and pitted cherries. Then another layer of bread, another layer of cherries, and finally a layer of bread. Whisk together the eggs, sugar, salt, and milk, add the kirsch and lemon zest. Pour over the casserole and let it sit for about 5 minutes. Bake in an oven preheated to 220°C on the middle rack for 45 minutes. Remove the Kirschplotzer from the oven, immediately dust with powdered sugar, and serve in the dish. As a sumptuous dessert or as a sweet main course with vanilla sauce.