14 July 2025
A Tyrolean casserole full of childhood memories
Kirschmichl like grandma used to make
There are dishes that immediately evoke a feeling of home - even if you are eating them for the first time. The ‘Kirschmichl’ is one such recipe. In Tyrol, this simple, fruity casserole is one of the warmest memories of childhood days at grandma's, of fragrant kitchens, old enamel moulds and the first spoonful of steaming hot dessert straight from the oven.
Maybe you've never heard the name before - all the better to discover it for yourself today. Kirschmichl combines stale bread rolls, sweet cherries, fluffy egg mixture and a hint of cinnamon to create a down-to-earth, wonderfully aromatic oven dish that doesn't need much except love and a little time.
A perfect recipe as a dessert or main course - just as has long been the tradition in the Tyrolean mountains.
Ingredients:
- 6 stale bread roll
- 1/4 liter milk
- 10 dag butter
- 10 dag icing sugar
- 3 yolks
- Grated lemon zest, a pinch of cinnamon
- 1/8 liter sour cream
- 3 egg white
- 50 dag pitted cherries or sour cherries
This is how the Kirschmichl is made just like in the old days:
- Prepare the rolls: Cut the bread rolls into thin slices, pour the hot milk over them, cover and leave to stand for a good 20 minutes. This makes the bread wonderfully soft and allows it to absorb the full flavour.
- Stir the sweet base: Whilst the bread rolls are soaking, beat the butter with the sugar and egg yolks until very frothy. A little lemon zest and cinnamon provide the typical flavour. Then beat the egg whites until firm.
- Mix everything together: Now mix the soaked bread rolls with the butter and egg mixture, stir in the sour cream and finally carefully fold in the beaten egg whites. Pour half of the mixture into a buttered baking dish, spread the cherries on top and cover with the remaining mixture.
- Bake until golden brown: Sprinkle the casserole with butter flakes, flaked almonds and a little sugar - this will give it a wonderfully crispy crust later. Bake in a preheated oven at 200 degrees for approx. 40 minutes until golden brown.
Tip from grandma's kitchen: If you don't have any cherries to hand - no problem! The Kirschmichl also tastes wonderful with apricots, plums or apples. Each variation has its own charm and brings a piece of home to your plate.
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