The bread should be a day or two old and as thick as a finger. Whisk a little sugar and a pinch of salt with the eggs and milk. Place the bread slices in the egg milk and turn them a few times. Then fry in hot, but not brown, butter until golden brown on both sides. Sprinkle with sugar and cinnamon. Vanilla sauce and compote go well with this. Tip: The knights must be crispy on the outside but soft on the inside. You can bread the slices with breadcrumbs before frying them.
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