Take butter out of the fridge.
Preheat the oven to 180 degrees. Cut the baguette into 1 cm thin slices.
Cut open and scrape 1/2 of vanilla bean.
In a small pot, mix milk, sugar, vanilla sugar and vanilla. Bring it to a boil, stirring constantly.
Pour the warm milk-mixture over the bread roll slices and set aside. The bread slices will absorb the milk mixture.
Mix the soft butter with sugar, salt, cinnamon,es in a large bowl and ground clov until fluffy; add the eggs and mix well. Gently mix in the bread roll slices.
If you are using cherries from the glass then drain them.
Pour half of the mixture into a baking dish. Smaller dishes are suitable for four people. Cover with half of the drained cherries, then add the second half of the remaining cherries and the baguette mixture. Sprinkle with almond slivers.
Let the casserole bake for 30 minutes and cool slightly and in the meanwhile cook the vanilla sauce.
Dust the casserole with powdered sugar.
Serve lukewarm or cold with vanilla sauce.
