The Great British Baking Show alum Jürgen Krauss has a traditional German treat that deserves a place on your holiday meal.
“This recipe is very simple and good if you have some stale bread,” says Krauss, who is including nostalgic recipes in his new cookbook, German baking book.
“My book is very much about food memories from my childhood,” he explains. “There were two big cherry trees in our garden, and one of them had these big, dark, juicy cherries. Sometimes we’d come home from school and my mother would make this for us.”
Jürgen Krauss. Mark Bourdillon/Netflix
If you don’t have a cherry pit pan, use the blunt end of a chopstick, a reusable metal straw, or a pastry tip to punch out the center. But if you want to stick to the traditional, you don’t even have to try.
“In Germany, this pudding is mostly made from whole cherries, including pits! But it works well without the pits,” says Krauss.
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Bread pudding with cherries and hazelnuts by Jürgen Krauss
7 tablespoons unsalted butter, cut into ½-in. cubes, at room temperature, plus 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 tablespoons (1 oz.) kirsch or brandy
1 tablespoon of ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon kosher salt
¼ teaspoon ground cloves
3 large eggs, separated
2 lbs. fresh pitted cherries or 4 (15 oz.) jars dark sweet cherries in heavy syrup, drained
1. Preheat oven to 350°. Grease a 9-inch pan with butter; Set aside. Place bread slices in a large bowl; Set aside.
2. Bring 2 cups of milk to a boil in a small saucepan over medium heat. Immediately remove from heat and pour over slices of bread; toss 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 they are ground for about 30 seconds. In a small bowl, whisk together ground hazelnuts, sugar, brandy, cinnamon, nutmeg, salt, cloves and egg yolks until completely combined. Mix into the bread mixture until combined. If the mixture curdles, add the remaining ¼ cup milk, a 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 mix into the bread mixture. Stir in the butter cubes and cherries until evenly combined. Transfer the bread mixture to the prepared dish.
5. Bake in the oven 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 it cool slightly on a wire rack, about 10 minutes. Serve warm.
Serves: 8 Active time: 30 minutes Total time: 1 hour, 40 minutes
Categories: Trends
Source: HIS Education