From Eating San Diego Blog: "Eibrot (pronounced eye-braht) is sort of like French Toast...but much, much better!"
My Private Note
Units: US | Metric
- 1Cube bread into bite size pieces using a serrated knife.
- 2Dust cubed bread with cinnamon.
- 3Combine the eggs with the half & half, milk and vanilla.
- 4Whisk together and pour over the cubed Challah, tossing gently to coat each piece thoroughly, but not break it up into mush.
- 5Heat oil and butter in a large skillet over medium-high heat.
- 6Cook the Eibrot in the heated skillet (you'll be doing this in several batches) until golden brown all over, tossing gently with a spatula to evenly cook on all sides.
- 7Once browned, add 1-1/2 tbsp of butter and 1/4 cup of sugar, tossing to coat.
- 8Continue to cook, stirring constantly, until sugar is completely melted and evenly coating the Eibrot.
- 9Remove to a serving plate, and repeat with remaning Eibrot.
- 10Serve with fresh berries (blackberries are particularly delicious!) and a dollop of whipped cream, on the side (optional).
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Nutritional Facts for Eibrot (Swiss Version of French Toast)
Serving Size: 1 (215 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 576.9
- Calories from Fat 158
- Total Fat 17.5 g
- Saturated Fat 7.2 g
- Cholesterol 341.2 mg
- Sodium 843.4 mg
- Total Carbohydrate 82.0 g
- Dietary Fiber 2.4 g
- Sugars 30.1 g
- Protein 20.9 g