Swiss French Toast (Eibrot)
1 loaf challah (you can also use brioche or any other egg bread)
1/2 cup half & half
1 1/2 cups milk
1 vanilla bean
2 tsp vanilla extract (I use double strength)
oil for cooking
6 Tbsp butter
2 tsp cinnamon
1 cup sugar
Combine cinnamon and sugar; set aside.
Cut challah into cubes, totalling approx. 6 cups when done.
Whisk together: eggs, 1/2&1/2, milk, and vanilla extract.
Split vanilla bean; scrape seeds. Add to egg mixture.
Pour egg mixture over challah; toss to coat thoroughly.
Working with 1/2 of bread mixture at a time, heat 2-3 tbsp oil in a pan and add bread.
Saute` over med-high heat until golden brown on all sides.
Add 3 Tbsp butter to the pan and toss until butter melts and all the bread is coated.
Add 1/2 cup sugar to the pan, and toss; continue to toss until the sugar melts completely and begins to turn a light gold.
Transfer to a platter and repeat with remaining ingredients.
No syrup is needed! Fresh blackberries or lingonberry preserves are wonderful with this recipe. Enjoy!
Pairs Well With
Believe it or not, I have never been a big fan of french toast. Maybe because it always seemed to be too soggy or too dry, I don't know. But my husband asked me to make this version, which is unlike any I've had before. It is phenomenal! I like it with fresh blackberries, my husband likes lingonberries. Either way, it's delicious!