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His Holiness Pope Benedict XVI’s Kirschmichel

  • Total Time: 0 hours


Units Scale
  • 4 stale rolls from the day before
  • 350 ml whole milk
  • 60 g raw cane sugar
  • the pulp of 1 vanilla pod
  • 1 piece of cinnamon bark
  • the peel of 1 unwaxed lemon
  • 2 eggs
  • 1 kg pitted cherries
  • 2 tablespoons butter
  • sea salt
  • powdered sugar


  1. Cut the rolls into thin slices. Boil the milk with sugar, vanilla, cinnamon and lemon peel and let stand for 10 minutes. Then strain the milk through a sieve and leave to cool. Add the eggs to the milk and whisk together well.
  2. Grease four oven proof ramekins with butter, then line with bread slices, and layer with cherries and bread slices. Use the rolls for the top layer. Now carefully fill the ramekins with the mixed eggs and milk and let stand for 30 minutes, so the sweet pudding can soak through evenly.
  3. Then bake the Kirschmichel in an oven preheated to 220 ° C for about 30 minutes until golden yellow. Before serving sprinkle with powdered sugar.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 545.13 kcal
  • Sugar: 58.04 g
  • Sodium: 1041.94 mg
  • Fat: 13.7 g
  • Saturated Fat: 6.45 g
  • Trans Fat: 0.24 g
  • Carbohydrates: 95.53 g
  • Fiber: 6.91 g
  • Protein: 13.92 g
  • Cholesterol: 104.27 mg