Preheat oven to 200 °C. Remove the crust from the white bread and cut into cubes of about 1 cm with the pumpernickel. Grease a shallow gratin dish with butter and fill with bread cubes and olives. Then sprinkle the bread cubes with the cherry brandy.
Mix eggs together with salt, milk, pepper, nutmeg and paprika powder. Cut the cheese into small cubes.
Pour the egg milk over the bread cubes and sprinkle everything together with the cheese cubes.
Bake the casserole in the oven on the middle shelf for about 20 minutes. In the meantime, rinse and dry the kitchen herbs and arrange them on the casserole.
Add milk or possibly a paradeiser sauce.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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