Cinnamon bread fritters

Cut the stale bread into pieces and soak it in milk for a few minutes, then squeeze it out and make it smooth. Add the melted butter, half of the sugar, the eggs, the vanilla seeds, and the grated citrus zest.

Shape small elongated balls with your hands and fry them in a deep-sided pan in plenty of oil. As soon as they are crispy and golden, drain them well and roll them in the remaining sugar, to which you will have added a teaspoon of cinnamon.

Serve the fritters hot, accompanied, if you like, with a lemon or chamomile custard sauce.