Fry the onions in oil, add the milk, bring to the boil and mix with the toast cut into small cubes. Then add semolina, salt, pepper, nutmeg, sage and parsley and grated hard cheese to taste. Mix and leave to cool. Beat egg whites until semi-stiff and stir in together with yolks. Season well. Butter a loaf pan or small ramekins and sprinkle with breadcrumbs. Pour in the mixture and cook in a water bath in a preheated oven at 200 °C for approx. 50 minutes, either open (with crust formation) or covered (without color). Remove, turn out and let stand covered with the mold for about 10 minutes to help the pudding release from the mold.
Preparation Tip:
The mass can also be prepared and cooked only the next day.
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