Casserole with Cherry Brandy

Cut milk bread into slices of any thickness and toast in hot butter until golden brown on each side. When they have cooled a little, dip them in cherry brandy and place them on a plate. Now sprinkle sugar on top. Toast the peeled and crushed almond kernels lightly with 2 tbsp sugar, put them in a suitable bowl and stir until they have cooled down a little bit. Whip the egg whites to egg whites, mix with the finely chopped lemon zest and juice and add to the almond kernels form. Place the toasted slices of bread in a buttered gratin dish and spread the almond egg mixture about half a finger thick on top, then repeat the toasted slices of bread and almond egg mixture until the bread and almond egg mixture are used up. Place the gratin dish in the oven heated to 180 °C for about 20 minutes so that the casserole can rise nicely.

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