Oliebollen-French toast with vanilla sauce

Start with the vanilla sauce. Pour the milk and whipped cream into a saucepan. Scrape the vanilla with the knife from the stick, add it to the milk together with the stick and simmer for 10 minutes.

Stir in the cornstarch with 1 tablespoon of water. Beat the egg yolks with the cornstarch and the sugar until a frothy whole. Remove the vanilla pod from the pan.

Then pour a thin stream of the milk mixture into the egg mixture while stirring. Keep adding the milk slowly and keep stirring until the sauce is bound.

Beat the milk, eggs, sugar and cinnamon together for the French toast. Roll the slices of oliebol through this egg mixture.

Heat a frying pan with butter on a medium-high stand and fry the oliebollen-French toast around golden brown. Serve with the vanilla sauce. Tasty with fresh fruit.