Wentelteefjes

In a wide, shallow bowl, whisk together the eggs, lukewarm milk, and a pinch of salt until the mixture is smooth and well combined.

Submerge the stale bread slices in the egg-and-milk batter, allowing each slice to soak for at least 1 minute per side so the bread absorbs the mixture thoroughly.

Place a large frying pan or skillet over medium heat and add a generous knob of butter, allowing it to melt and begin to foam without browning.

Carefully lift the soaked bread slices from the batter, allowing any excess to drip off, and lay them in the pan in a single layer without overcrowding.

Pan-fry the bread slices over medium heat for 3 to 4 minutes on the first side until the underside is deep golden brown and a light crust has formed.

Flip each slice carefully and fry the second side for a further 2 to 3 minutes until equally golden brown and the interior is set and custardy.

Transfer the finished wentelteefjes to a serving plate and immediately dust generously with icing sugar and ground cinnamon before serving warm.