Swiss French Toast (Eibrot)
- 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
- 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!
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!