One thing I look forward to during the holidays is relaxing breakfasts with family; a chance to take a little more time and do something special to celebrate being together.
Eibrot is a Swiss version of French Toast- it literally means “egg bread”. This Swiss heirloom recipe takes things to a whole new level. The bread is cut into cubes to cook until golden and crusty, and then it is tossed in a sweet mix of butter and sugar until it caramelizes and creates a sweet and slightly crunchy glaze . No need for syrup- each little golden bite has it’s own sweet coating that tastes like a million bucks without adding a thing!
Note: be sure to cook the Eibrot in two or even three batches (make sure you have a single layer in your skilled} to let each piece get gold brown on all sides.
2 cups whole milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
8 cups challah bread or artisan bread, cut into 1 inch cubes. (Day-old or slightly dry bread works best)
6 tablespoons canola oil, divided
6 tablespoons butter, divided
1 cup sugar, divided
Whisk together eggs, milk, vanilla, and cinnamon in a large bowl.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high. Add 4 cups bread cubes to the bowl; toss with the egg mixture. Allow bread to sit until the cubes are thoroughly soaked. Add soaked bread cubes to skillet. Sauté bread cubes in a single layer. Stir to allow all sides to get crisp and gold; about 8 minutes.
Reduce heat to medium and add 3 tablespoons butter to the bread, allowing it to melt and evenly coat cubes.
Sprinkle ½ cup sugar over bread in skillet.
Toss until sugar is melted and syrupy.
Transfer the Eibrot to a platter. Add the additional 3 tablespoons of oil to the skill and repeat the process in the same manner by soaking the remaining bread cubes, cooking for about 8 minutes, and adding 3 tablespoons of butter and 1/2 cup sugar. Serve warm.
Serves 4-6. Recipe from Cuisine at Home