More Great Recipes: French Toast

Swiss French Toast (Eibrot)


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 loaf challah (you can also use brioche or any other egg bread)
6 eggs
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


Directions


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


Notes

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!

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