Swiss Eibrot

By kimvess

Ingredients

• 5 eggs
• 2 cups whole milk
• 1 tsp. vanilla extract
• 1 ⁄4 tsp. ground cinnamon
• 8 cups bread (challah, French bread, or sourdough), cut into 1-inch cubes, divided
• 6 Tbsp. vegetable oil, divided
• 6 Tbsp. unsalted butter, divided
• 1 cup sugar, divided

Details

Servings 6
Cooking time 40mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Whisk together eggs, milk, vanilla, and cinnamon in a large bowl.

Add 4 cups bread cubes to the bowl; toss with the egg mixture. Allow bread to sit until the cubes are thoroughly soaked, about 5 minutes.

Heat 3 Tbsp. oil in a large nonstick skillet over medium-high; add soaked bread cubes. Sauté bread cubes in a single layer, stirring occasionally, until bread cubes are golden, about 8 minutes. Meanwhile, soak remaining bread cubes in the egg mixture left in the bowl.

Add 3 Tbsp. butter to sautéed bread cubes in the skillet; stir until butter is melted and cubes are coated, adjusting heat as necessary.

Sprinkle ½ cup sugar over bread in skillet; toss until sugar is melted and syrupy. Transfer eibrot to a platter and serve. Sauté remaining bread in the same manner, using the remaining 3 Tbsp. oil, 3 Tbsp. butter, and ½ cup sugar.

Nutrition Information
Per serving: 549 cal; 32g total fat; 439mg sodium; 57g carb; 2g fiber; 11g protein