Wentelteefjes

'Wentelteefjes' always go down a treat at breakfast or brunch on the weekend, and they're the ideal way to use up bread that is less-than-fresh. In fact, this recipe is a good store cupboard ingredients standby on those lazy Sundays when you've got nothing in the house and people to feed. Serve warm, sprinkled with powdered sugar and cinnamon.

• 16 slices of stale bread
• 3 eggs
• 3.5 tbsp sugar (50 g)
• 1 tsp ground cinnamon
• 2 cups tepid milk (500 ml)
• 1/2 cup butter (125 g)

Cut the crusts off the bread. Beat the eggs with the sugar and cinnamon. Now add the tepid milk and mix again. Place the slices side to side in a large shallow dish, and pour the eggy mixture over. Soak the bread for at least 5 minutes, or until all the liquid has been soaked up by the bread. Carefully remove slices with a spatula and drain on kitchen towels.

Meanwhile, brown the butter in a pan over a medium heat. Carefully fry the slices of bread until golden brown on the bottom. Flip and repeat on the other side.

Slice toast into triangles and serve piled up on plates, with a generous dusting of powdered sugar and ground cinnamon.

Serves 4-6 people.

Tips:

These are extra indulgent when made with brioche bread and cream.

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