Vegan Bread Pudding / Kirschenmichel
Kirschenmichel is a classic warm German bread pudding, made fully vegan with seeded whole grain bread, sour cherries and fresh blueberries. It comes together in about 40 minutes and is best served warm with a vanilla-berry sauce.
Ingredients
- 12 slices whole grain bread with seeds cubed; gluten-free bread also works
- 1 ¼ cups non-dairy milk plain; or regular milk, for a vegetarian version
- ⅓ cup brown sugar or coconut sugar
- ¼ cup white chia seeds ground
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup sour cherries canned, drained
- ⅓ cup blueberries fresh
- 1 Tbsp brown sugar or coconut sugar
Instructions
- Preheat the oven to 200C (400F).
- In a large bowl, whisk together the milk, brown sugar, ground chia, cinnamon, nutmeg, vanilla, and salt. Let sit for about 5 minutes to thicken, then add the cubed bread and toss to coat.
- Fold in the drained sour cherries.
- Transfer the mixture to a lightly greased baking dish.
- Sprinkle with the remaining brown sugar and press it lightly into the pudding.
- Bake for 25-30 minutes, until golden on top and set in the middle.
- Remove from the oven, scatter over the fresh blueberries and let cool slightly.
- Serve warm, with a vanilla-berry sauce.
Notes
Slightly stale bread works better than fresh - it soaks up the milk mixture without turning mushy. Serve warm, straight from the oven. Leftovers keep in the fridge for up to 3 days; reheat at 160C (325F) for about 10 minutes to bring the top back to crisp.