Kirschenmichel (Clafoutis) recipe


  • 6-8 plain buns or the equivalent in toast bread
  • one jar bottled cherries
  • 12 eggs, whole
  • 750 ml milk
  • 200 g sugar
  • pinch cinnamon
  • 100 g butter, unsalted (optional)


Cut the bread into cubes and roast it (roasting is optional, but creates a nice nutty flavour, do it carefully in a pan with the butter). Drain the cherries, mix the eggs and the milk (if you didn't roast the bread, add the melted butter to this mix). To assemble, simply toss the diced bread into a well greased roasting dish, spread the cherries on top, pour the egg and milk mix over it and bake for 30 minutes at 200 degree Celsius. Serve still warm (or reheat) with ice cream, vanilla custard or a fresh fruit sauce or simply with fresh fruit.


To make it more special, you can use two instead of one jar of bottled cherries (do drain them well). For extra flavours, you can add more spices to the milk and egg mix (e. g. cloves, cardamom, ginger...) or add some chopped nuts, especially almonds and hazelnuts will be nice. Or replace half of the milk with sour cream or joghurt. Or macerate (soak) the dish after the baking with a little liquor like Kirschschnapps or Grand Marnier or Cointreau or Cognac....


If you live in New Zealand, then you can order my own sweet treats online here.

Quakebake Ltd., Napier, New Zealand    phone (06) 833 6446    © Copyright 2005 All rights reserved.

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