For the cinnamon breadcrumbs, grate the breadcrumbs, stir through the sugar, milk and cinnamon, soak the grated breadcrumbs for 20 min, squeeze carefully to keep the shape, roll in the beaten eggs at the beginning, then in the grated breadcrumbs mixture and bake in the hot butter all around in the frying pan for 10 min until golden brown. After baking, roll in the sugar-cinnamon mixture and offer separately with the strawberry sauce.
For the strawberry sauce, clean the strawberries, rinse very briefly,
crush and pass through a sieve. Boil the sugar with water, add the orange strips and boil for 2 min. Boil. Now add the rum. Remove the orange peel and stir the cooled mixture with the strawberry puree. Divide the strawberry sauce evenly into 4 small soup plates, make narrow little rings with the whipped cream, and then use a toothpick to twirl the whipped cream into an ornament. Garnish with quartered strawberries and leaves.