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Arme Ritter literally means "Poor Knight" in German and if you put into a translator "Armer Ritter" then it returns "French Toast".
To learn more about the history of Armer Ritter I have 2 pages that help. One is on my Food History Cafe website , on the Du Jour page
Armer Ritter . For a complete history of French Toast go here.
Making Armer Ritter is not much different than making French Toast except this particular German recipe calls for breading it in bread crumbs. 2 things Old German house holds had was stale bread and bread crumbs. Nothing was wasted.
This recipe is adapted from the DDR museum website
They soak the bread in the milk first then dip it into the egg which you find this technique in a lot of German recipes to bring stale bread to life as a binder or for dumplings to mention a few. The other thing is that they used a bit of grated lemon peel in the dip.
 Gather your ingredients together. I trimmed the crust off the Stollen. I only have 2 slices pictured but I used 4. I show a cinnamon stick because I like to grind my own cinnamon.
Mix the eggs and the milk together
along with the sugar and cinnamon. I used vanilla syrup because I had it. You can make it by boiling a cup of sugar and a cup of water with a vanilla bean that has been split down the middle. In a pinch just add some vanilla extract to the finished syrup.
Depending on how stale your bread is let it soak till it is fully saturated and then carefully lift out ......
Place it on a plate with the bread crumbs, and then flip to coat lightly.
If they are savory bread crumbs you can add a bit of sugar to sweeten.
Then and place in a skillet heated with 2 tablespoons butter and cook it on medium heat until it is browned nicely on both sides.
I served this with a vanilla sauce which is 1 cup yogurt or sour cream thin down with a bit of milk or water,
vanilla extract, and sweetened with honey, sugar or stevia. Then finished it with some fresh fruit salad.
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