Zubereitung

1. 1

   Whisk the eggs smooth with the milk, the tablespoon of sugar and the pinch of salt in a shallow plate. The egg milk should stay thin so that the bread takes it up only on the outside.

2. 2

   Mix the remaining sugar with the cinnamon on a second shallow plate and stand it next to the basket.

3. 3

   Dip the slices of day-old white bread into the egg milk for only a few seconds per side and let them drain at once. Soaked bread falls apart and drips through the basket, and wet batters have no place in the airfryer anyway.

4. 4

   Preheat the airfryer to 180 °C so that the egg milk sets straight away instead of running down first.

5. 5

   Cut a piece of baking paper to the size of the basket and lay it in; the slices weigh it down, otherwise it flies into the fan. Lay the slices on it in a single layer, well spaced, stack nothing and cook larger quantities in two batches, then brush them thinly with the butter or margarine. Cook at 180 °C.

6. 6

   Turn the slices over and carry on cooking at 180 °C until both sides are golden brown and the egg milk has set firm all over.

7. 7

   Turn the hot slices in the cinnamon sugar at once and get them to the table quickly. On the plate the sugar draws moisture and the crisp coating turns soft again.