Eibrot (Swiss Version of French Toast)

READY IN: 30mins
SERVES: 4-6
YIELD: 4-6 Eibrot
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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