14 July 2025
A Tyrolean casserole full of childhood memories
Kirschmichl as Grandma made it
There are dishes that immediately evoke a feeling of home – even when you eat them for the first time. The "Kirschmichl" is such a recipe. In Tyrol, this simple, fruity casserole is one of the warmest memories of childhood days at Grandma's, of fragrant kitchens, old enamel dishes, and the first spoonful of steaming hot dessert straight from the oven.
Maybe you've never heard the name before – even more wonderful to discover it today for yourself. The Kirschmichl combines stale buns, sweet cherries, fluffy egg mixture, and a hint of cinnamon into a down-to-earth, wonderfully aromatic oven dish that doesn't need much other than love and a little time.
A perfect recipe as a dessert or main dish – just as it has long been a tradition in the Tyrolean mountains.
Ingredients:
- 6 stale bread rolls
- 1/4 liter milk
- 100 grams butter
- 100 grams powdered sugar
- 3 egg yolks
- Grated lemon zest, a pinch of cinnamon
- 1/8 liter sour cream
- 3 egg whites
- 500 grams pitted cherries or sour cherries
How to Make Kirschmichl Like in the Old Days:
- Prepare the Rolls: Slice the rolls into thin pieces, pour hot milk over them, and let them soak covered for about 20 minutes. This makes the bread wonderfully soft and absorbs the full aroma.
- Mix the Sweet Base: While the rolls are soaking, beat butter with sugar and egg yolks until very frothy. A little lemon zest and cinnamon provide the typical flavor. Then beat the egg whites to stiff peaks.
- Combine Everything: Now combine the soaked rolls with the butter-egg mixture, stir in sour cream, and finally gently fold in the beaten egg whites. Put about half of the mixture into a greased baking dish, distribute the cherries on top, and cover with the remaining mixture.
- Bake to Golden Brown: Sprinkle the casserole with butter flakes, almond slivers, and a little sugar - this will create a wonderfully crispy crust later. Bake in a preheated oven at 200 degrees for about 40 minutes until golden brown.
Tip from Grandma's Kitchen: If you don't have cherries on hand – no problem! The Kirschmichl also tastes wonderful with apricots, plums or apples. Each variant has its own charm and brings a piece of home to the plate.
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