Introduction : This very old dish is eaten together, depending on the area, with a wine foam sauce, with vanilla sauce, or with fruit compote. I personally prefer vanilla sauce.
Preparation : Grate the brown crust from the milk rolls with a grater and keep it. Mix the eggs well with the milk. Cut the milk rolls in half, and place them in the egg milk. When the rolls are completely soaked, carefully place them on a sieve. Now mix the grated crust with sugar and cinnamon. Coat the soaked rolls with it on all sides. Melt the butter in a large saucepan and fry the breadcrumbs until they are golden brown on all sides.
Serve with a strong coffee.
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