Wentelteefjes

Ingredients

• 8 slices stale white sandwich bread
• 2 eggs
• 1 1/2 cups whole milk
• 1 teaspoon ground cinnamon
• 2 tablespoons vanilla sugar
• Pinch of salt
• 3 tablespoons butter
• Granulated sugar or Dutch stroop syrup, for serving

Before you cook

• Whisk the eggs, milk, cinnamon, vanilla sugar and salt together in a wide shallow dish.
• Lay the bread slices flat on a tray near the stove.

Steps

1. Melt 1 tablespoon of the butter in a large skillet over medium heat.
2. Dip a slice of bread into the custard, letting it soak for about 10 seconds on each side.
3. Lay the soaked slice in the skillet.
4. Dip and add more slices until the pan is comfortably full, without crowding.
5. Fry the bread for about 2 minutes, until the underside is golden.
6. Flip each slice and fry the second side for 2 minutes more.
7. Lift the cooked slices onto a plate and wipe out the pan.
8. Melt another tablespoon of butter and repeat with the remaining soaked bread.
9. Dust the warm wentelteefjes with granulated sugar or drizzle with stroop.
10. Serve immediately while still warm.