“This recipe is very simple and ideal if you have stale bread,” explains the author of “The German Baking Book”.
Great British Baking Show Alumnus Jürgen Krauss offers a traditional German treat that deserves a place at your holiday meal.
“This recipe is very simple and good if you have stale bread,” says Krauss, who includes nostalgic recipes in his new cookbook, The German Pastry Book.
“My book is largely about culinary memories from my childhood,” he explains. “There were two big cherry trees in our backyard, and one of them had big, black, juicy cherries. Sometimes we’d come home from school and my mom would make these for us.”
If you don’t have a cherry pitter, use the blunt end of a chopstick, a reusable metal straw, or a pastry tip to pop out the centers. But if you want to stick with traditional, you don’t even need to bother.
“In Germany, this pudding is generally made with whole cherries, including pits! But it works just as well without the pits,” says Krauss.
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Cherry-Hazelnut Bread Pudding by Jürgen Krauss
7 tbsp. unsalted butter, cut into ½-in. cubes, at room temperature, plus a little more for greasing
1 baguette (10 oz), cut into ¼ inch pieces. slices (about 9 cups)
2 to 2¼ cups whole milk
1 cup of hazelnuts
¾ cup granulated sugar
2 tbsp. (1 oz) kirsch or brandy
1 tbsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. kosher salt
¼ tsp. ground clove
3 large eggs, separated
2 pounds. fresh cherries, pitted, or 4 jars (15 oz) sweet black cherries in thick syrup, drained
1. Preheat oven to 350°. Grease a 9-inch square pan with butter; put aside. Place bread slices in a large bowl; put aside.
2. Bring 2 cups of milk to a boil in a small saucepan over medium heat. Immediately remove from heat and pour over bread slices; stir until evenly coated. Let the bread soak at room temperature, stirring occasionally, until the bowl is cool to the touch, about 15 minutes.
3. Process the hazelnuts in a food processor until finely ground, about 30 seconds. Whisk together ground hazelnuts, sugar, brandy, cinnamon, nutmeg, salt, cloves and egg yolks in a small bowl until well combined. Stir into bread mixture until well combined. If the mixture clumps, add the remaining ¼ cup milk, 1 tablespoon at a time, to loosen it.
4. In a medium bowl, beat egg whites with an electric mixer on medium speed until soft peaks form, about 1 minute; gently fold into bread mixture. Stir in the butter cubes and cherries until evenly incorporated. Transfer bread mixture to prepared pan.
5. Bake until the top is crisp but not too dark and the pudding is set in the center, 1 hour to 1 hour 20 minutes. Let cool slightly on a rack, about 10 minutes. Serve hot.