Bettelmann - The Alsatian Bread and Cherry Pudding

Long before anyone talked about reducing food waste, Alsatian cooks knew how to turn leftovers into treats. Bettelmann is the perfect example: stale bread soaked in milk, eggs, sugar, spices and black cherries, and you have a soft, fragrant dessert that delights young and old.

Why the name Bettelmann?

In dialect as in German, Bettelmann means beggar. The name recalls the humble origins of this dessert, made with whatever was at hand: yesterday's bread, milk from the farm and cherries from the orchard. Across the Rhine it is also known as Kirschenmichel. Every family has its own version, with more or less egg, butter or almonds.

Cherries all year round

In summer it is made with fresh, pitted black cherries. The rest of the year, well-drained jarred cherries work perfectly. Kirsch, the region's emblematic cherry brandy, brings out their flavour.

The Bettelmann recipe

Ingredients for 6 people

• 300 g stale bread (white bread, milk bread or brioche)
• 50 cl milk
• 100 g sugar
• 3 eggs
• 60 g melted butter, plus a little for the dish
• 1 sachet vanilla sugar
• Zest of one unwaxed lemon
• 1 teaspoon cinnamon
• 3 cl kirsch (optional)
• 500 g pitted black cherries, fresh or jarred and drained
• 40 g flaked almonds

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Method

1. Cut the bread into pieces and pour the hot milk over it. Leave to soak for 30 minutes, then mash with a fork into an even mixture.
2. Preheat the oven to 180 °C and butter a baking dish.
3. Separate the eggs. Add the yolks, sugar, vanilla sugar, melted butter, lemon zest, cinnamon and kirsch to the bread and mix well.
4. Whisk the whites to stiff peaks and gently fold them in.
5. Carefully stir in the cherries, then pour everything into the dish.
6. Sprinkle with flaked almonds and a spoonful of sugar.
7. Bake for 40 to 45 minutes, until the top is golden and the centre set.

How to serve Bettelmann

Bettelmann is eaten warm, with a spoon, straight from the dish. For an even more indulgent treat, serve it with vanilla custard, a little whipped cream or a spoonful of cherry jam. Cold the next day, it is just as delicious with afternoon coffee.

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Which wine to serve with Bettelmann?

For a festive dessert, a Crémant d'Alsace brings freshness and lightness. If you prefer sweeter pairings, a Gewurztraminer, or better still a Gewurztraminer Vendanges Tardives, echoes the cinnamon and red fruit notes. For more ideas, see our guide to Alsatian food and wine pairings.

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Gewurztraminer Late Harvest of Alsace 50 cl

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