Old Viennese Plum Pofesen | Crispy on the outside, juicy on the inside

Wash the fresh plums, halve, pit, and cut into thin wedges. In a bowl, mix with granulated sugar, vanilla sugar, and half of the ground cinnamon, and let sit for about 5 minutes to release their juices.

Lay out four slices of toast bread and distribute the marinated plum wedges evenly over them. Place the remaining four slices of toast bread on top and press the edges down lightly so that compact pockets are formed.

In a deep plate or shallow bowl, thoroughly whisk the eggs with the whole milk and the remaining cinnamon using a fork.