Kirschmichl

First, cut the rolls into thin slices or cubes, pour 100 ml of milk over them and let them steep briefly.

Bring 200 ml of milk to the boil and boil down the semolina while stirring and leave to cool.

In the meantime, beat sugar with egg whites until stiff and greasy.

Mix the bread and semolina mixture well with the sour cherries and yolks and finally fold in the beaten snow.

Pour into a buttered and crumb-covered baking dish and bake at approx. 175-185 °C (hot air) for approx. 35 minutes.

Serve the Kirschmichl warm or cold.

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