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Semmelkratzet (semmelschmarren)

4 Stale rolls -- Batzenstiegen or Zopfbrotschnitten, thinly sliced
3 Eggs
1/4 l Milk (1 cup plus 1 Tbsp)
100 g Raisins (3 1/2 oz)
60 g Butter (1/4 cup)
Cinnamon and sugar for dusting

Mix the eggs with the lukewarm milk until smooth and pour over the rolls and raisins. Let the liquid soak in. Then saute the mixture in plenty of butter and dust with sugar and cinnamon. Serve with stewed apples.

Serves 4.

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