Eibrot-a Swiss version of French Toast

What is it? French toast, Swiss style-huh?

Yes, I know this looks a little like chicken nuggets or teriyaki fish or something. But that’s just because my professional food blog photographer was not available and I had to shoot the picture myself. (okay, so he is imaginary, so sue me). This actually is a wonderful, sweet and different way of dirtying up your kitchen. I mean, if french toast is the French’s way to use up stale bread, then, well, doesn’t Switzerland get stale bread? Of course! Well, they could do bread pudding, or croutons, but what they did is Eibrot.

This will feed 4-6 people, depending on how much they eat, what  you are serving with it and how many of you are morning eaters.

You will need:

  • 5 eggs
  • 2 cups whole milk
  • 1 tsp vanilla
  • 1/4 tsp. cinnamon
  • 8 cups of bread cut into 1″ cubes (sturdy bread such as challah, french or sourdough bread)
  • 6 Tbsp oil, divided
  • 6Tbsp. butter, divided
  • 1 cup sugar, divided

Whisk the eggs, milk, vanilla, and cinnamon together in a large bowl. It needs to be large enough to put about 1/2 the bread.

now put in half the bread, tossing with egg mixture. Allow it to soak for a few minutes. The recipe said to soak 5 minutes, but I found that too long and my bread (sourdough and clearly not stale enough or something) broke up too much. So just a few minutes, tossing gently.

Spray your skillet with non stick

Put about 3 Tbsp oil into the pan to get hot.

Put your eggy bread into the pan, I did one piece at a time, in a single layer. Fry until golden and flip them over, about 5-8 minutes depending on your heat. You dont want them dark.

Now the recipe says to stir in 3 Tbsp of butter, right on top of the bread.  I used 2. When I use 3, it comes out too oily. Anyway, toss the cubes in the skillet with the butter until coated.

(Now would be a good time to start soaking your next batch of bread cubes.)

 Sprinkle a scant 1/2 cup sugar over the cubes in the skillet and toss until sugar is melted and syrupy. Dish those onto a platter and keep warm while you start the next batch of bread.

I actually served ours with sides of cantaloupe slices. Each piece had a little sweet crunchiness to it, like mini doughnuts. It really does not need syrup over it.

enjoy and tell me if you have the nerve to try it.

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