Eibrot (Swiss Version of French Toast)

From Eating San Diego Blog: "Eibrot (pronounced eye-braht) is sort of like French Toast...but much, much better!"

• Ready In: 30 mins
• Serves: 4-6
• Yields: 4-6 Eibrot

Ingredients

• 1  loaf  challah  bread, cubed
•  cinnamon, to taste
• 6  eggs
• 1⁄2 cup half-and-half
• 1 1⁄2 cups milk
• 2  teaspoons vanilla
•  butter
•  vegetable oil
• 1⁄2 cup sugar
•  berries (optional)
•  whipped cream (optional)

Directions

1. Cube bread into bite size pieces using a serrated knife.
2. Dust cubed bread with cinnamon.
3. Combine the eggs with the half & half, milk and vanilla.
4. Whisk together and pour over the cubed Challah, tossing gently to coat each piece thoroughly, but not break it up into mush.
5. Heat oil and butter in a large skillet over medium-high heat.
6. Cook 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.
7. Once browned, add 1-1/2 tbsp of butter and 1/4 cup of sugar, tossing to coat.
8. Continue to cook, stirring constantly, until sugar is completely melted and evenly coating the Eibrot.
9. Remove to a serving plate, and repeat with remaning Eibrot.
10. Serve with fresh berries (blackberries are particularly delicious!) and a dollop of whipped cream, on the side (optional).