Preparation

In 18th-century Prussia, bread was sacred—wasting it was both a sin and impractical. This ingenious pudding transformed stale pumpernickel, the dark, dense rye bread common throughout Germanic lands, into an elegant dessert suitable for royal banquets. Recipes similar to this appear in Prussian cookbooks from the 1700s, when Frederick the Great's court maintained surprisingly frugal culinary practices alongside their grandeur.

The depth of the pumpernickel combined with warming spices and wine creates a sophisticated dessert that reflects the German appreciation for bold, complex flavors. This is thrift elevated to art.

Preparation

1. In a large bowl, combine the wine, brown sugar, honey, cinnamon, cardamom, cloves, and lemon zest. Add the bread cubes and toss to coat. Let soak for 30 minutes, stirring occasionally.
2. Meanwhile, soak the dried cherries in rum for 20 minutes, then drain.
3. Preheat oven to 350°F (175°C). Butter a 9x13 inch baking dish generously.
4. Add the beaten eggs and rum-soaked cherries to the bread mixture, stirring gently to combine.
5. Transfer the mixture to the prepared baking dish, spreading evenly.
6. Pour the heavy cream evenly over the top.
7. Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 15-20 minutes until the top is slightly crispy and the pudding is set.
8. Let cool for 15 minutes. Dust with powdered sugar before serving.
9. Serve warm or at room temperature, optionally with whipped cream or vanilla sauce.