Prep 10 mins
Cook 10 mins
A great name for a great dish, this Pennsylvania Dutch breakfast is a bit quirky, really filling, and super simple. Top it with a drizzle of maple syrup or some cinnamon sugar, and you’re sure to agree that it’s tasty no matter what you call it. This recipe was featured as part of our Cold-Weather Comfort Food Menu on Chow.com
- 6 large eggs
- 1 cup whole milk
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter (3/4 stick)
- 1 day-old sweet baguette, sliced into 1-inch cubes (about 8 to 9 cups)
- cinnamon sugar or maple syrup, for serving
- Whisk eggs, milk, and salt in a medium bowl until smooth; set aside.
- Melt butter in a large frying pan over medium-high heat. When butter foams, add bread and fry, stirring frequently, until golden brown and toasted on all sides, about 3 to 4 minutes.
- Remove the pan from heat and pour egg mixture over bread. Stir until bread is coated, then return the pan to medium heat. Cook, stirring constantly, until egg is cooked through, about 3 minutes.
- Serve immediately with cinnamon sugar or maple syrup.