Cut the crust from the bread into small pieces, then cut the bread into 2 cm slices and then into 2 cm thick stalks. Place in a suitable bowl. Stir the milk, sugar and cinnamon and pour over the bread stalks. Leave to stand for 10 minutes. Pass the stalks through the beaten eggs and bake until semi-floating and golden brown. Arrange like a schiiterbiigi (stacked wood in front of the chemine) and pour hot vanilla sauce over it. Decorate with a cherry.
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