Prepare the grill to approx. 180 degrees indirectly.
Cut the rolls into slices approx. 1 cm thick or cut them out.
Warm the milk slightly and dip the bread slices briefly, set aside.
Layer the cherries and the bread slices alternately in a previously buttered pan or baking dish.
Whisk the remaining milk, eggs, sugar, cinnamon, salt and spread on the ramekins.
Finally, sprinkle the breadcrumbs over the mixture and put small butter flakes on top.
Now bake the pans for about 20-25 minutes at 180-200 degrees indirectly until golden brown.
Allow the finished pile to cool briefly, turn out of the pans and serve with a delicious vanilla sauce.
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