Pain perdu with glazed cherries

I am one of those people who cannot throw away food. So everything that doesn’t get used before its “Best before” date ends up in my freezer. Like last Christmas’ panettone. It was about time – after all, we are now in July – to finally use it.
I sliced it before freezing which turned out to be a great idea. It defrosts in literally minutes that way.
Pain perdu with glazed cherries, for 1
For the pain perdu
: 2 slices of panettone
: 150 ml milk
: 1 egg
: 1 tsp vanilla extract
: butter for frying
: caster sugar for sprinkling

For the glazed cherries
: 1-2 handful od stoned and halved fresh cherries
: 2 tbsp caster sugar
: 2-3 tbsp water

Heat the butter in a pan. Mix the milk, the egg and vanilla essence. Lightly soak the panettone in the milk/egg mixture and fry in the butter until golden brown. In the meantime, pit cherries in a pan and sprinkle with sugar. Once the sugar has dissolved, add the water and simmer for a few minutes.
Place the pain perdu on a plate and sprinkle with sugar. Pour over the hot cherries and finish off with a few drops if cream.