The bread is cut into slices, crusts cut and circles lining tightly in a deep pan with a small diameter. Every 2 rows bread was a little fruit and sprinkle sugar. So while piecing end products, taking ends with bread. Beat eggs, sugar and milk (optional added rum) and the mixture was poured onto bread. Cover with a plate to float the pieces and bake in a moderate oven for about 20-25 minutes. Then the mixture should be increased in density and be able to remove the plate. Dopicha be another ten minutes, leave to cool and place in refrigerator for 2-3 hours. Serve cold.