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8 squarish slices milk bread

filling:
130 g blueberries
2 tablespoons blueberry jam

egg wash:
200 ml milk
2 eggs
1 sachet vanilla sugar
organic lemon peel
salt
6 tablespoons oil
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Combine blueberries with the jam and spread on four slices milk bread. Leave a 1 cm fringe. Cover with another slice and press on.
Stir milk together with the eggs, vanilla sugar, lemon peel of one lemon and one pinch of salt.
Heat oil in a pan (about 170° C), dip milk breads into the egg wash and fry until golden brown. Remove from the pan, dripping off the excess oil. Diagonally cut the milk breads, sprinkle with sugar, if desired, and serve.