Clafoutis or pyre

Ingredients for 6 servings:

• 600 g sour cherries, pitted, drained
• 30 ml cherry brandy or lemon juice
• ½ lemon(s), untreated, grated peel
• 250 g bread(s) (rye bread), stale, cut into cubes
• 250 ml milk, lukewarm
• 125 g ground almonds
• 4 egg yolks
• 4 egg whites
• 1 pinch of salt
• 125 g butter, soft
• 125 g cane sugar
• Butter, for greasing the casserole dish
• powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Sour cherry and leftover bread casserole

The recipe is halfway between the French clafoutis (an omelet-like casserole with frothy eggs) and the German “Schheiterhaufen” (made with leftover bread)—everyone can choose the name they prefer. Pour a little kirsch over the cherries and let them steep. Soak the bread cubes (of course, any other bread will do—but I prefer the sour rye bread) in the milk for about an hour, then blend them with the milk until smooth. Beat the egg yolks with sugar and butter until frothy, then stir in the almonds, lemon zest, and breadcrumbs. Beat the egg whites with a pinch of salt until stiff peaks form and fold into the bread, egg, and butter mixture. Layer the cherries in a buttered casserole dish, followed by the bread mixture. Bake at 180°C for about 40 minutes. Sprinkle with powdered sugar while still lukewarm. Tastes best lukewarm – with some semi-whipped cream or a dollop of yogurt ice cream, then it’s enough as a dessert for 6-8 people.