For the plum log, first mix the eggs well with milk, a pinch of salt, vanilla sugar and granulated sugar.
Cut the buns into flakes, put them in a wide bowl, pour the egg milk over them and let them sit for a while. Meanwhile, cut the plums in half and remove the seeds.
Grease a suitable baking dish with butter, add a layer of soaked bread slices, place the plum halves on top, sprinkle with grated hazelnuts, cinnamon and granulated sugar, if desired, and cover again with the bread mixture. Repeat until all is used up, making the last layer of bread slices. Melt the butter, pour it over the buns and bake the pile in the oven preheated to 180 to 200 °C for 30 to 40 minutes until golden brown.
Remove the plum pile from the oven and allow to cool briefly. Sprinkle with cinnamon sugar or powdered sugar as desired and serve while still lukewarm.
Preparation Tip:
The plum pancake becomes even finer when it is covered with a lightly browned layer of snow, for which 2 egg whites are beaten with 3 tablespoons of sugar until stiff and this is applied just before the end of the baking time.
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