Delicious Pofesen with crispy breadcrumb-cornflake coating

Ingredients for 6 servings:

• 12 slices of toast
• 2 eggs
• 200 ml milk
• 1 vanilla sugar
• Jam (plum jam), or other variety as desired
• e.g. breadcrumbs and cornflakes for the breading
• Butter, for frying
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with plum jam filling

First, spread the jam generously on the slices of toast and place them together. Whisk the eggs, add the milk and vanilla sugar. Crush the cornflakes in a freezer bag and mix with the breadcrumbs (I grate my own breadcrumbs from three rolls and add about a cup of cornflakes). Briefly dip the sandwiched slices of toast on both sides into the egg and milk mixture, then roll them in the breadcrumb mixture. Don’t forget the sides—you can also dip them twice for a thick coating. Brown both sides in a large pan with plenty of butter. Not too hot, as otherwise the butter will quickly turn black. If desired, drain briefly on a paper towel. Dust with powdered sugar, if desired. Enjoy hot or cold. Best with coffee or hot chocolate.