Cut the rolls into 2 cm cubes. Pour hot milk over them in a bowl. Chop the parsley, finely chop the chives and stir into the rolls with flaky butter and egg yolk. Season with salt, pepper and paprika.
Beat egg whites into snow, fold into the mixture and pour into a greased, fireproof dish. Sprinkle with cheese. Place in the preheated oven on the middle rack.