Swiss Eibrot (an Interesting French Toast Variation)

Directions

5 eggs

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2 cups whole milk

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1 tsp Vanilla

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Whisk eggs, milk, vanilla and cinnamon together in a large bowl. A big bowl is necessary for tossing the amount of bread you use.

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In your largest skillet, check to see how many cups of bread cubes it will hold in a single layer-just lay the cut up bread in the skillet.

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After determining that, add that many cups of bread cubes to the bowl and toss with egg mixture. Allow bread to sit in the liquid until thoroughly soaked, about 5 minutes.

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If it only holds 2 cups then split the butter and vegetable oil into thirds, if it holds 3 cups then split the butter and vegetable oil in half. The sugar should be dealt with in the same way, split it as many times as you have batches of bread cubes. Mine holds 3 so the rest of the recipe is based on that figure.

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Heat 3 TBS vegetable oil in a large well seasoned or non-stick skillet on medium-high. Add soaked bread cubes and saute in a SINGLE layer until golden, about 8 minutes, stirring occasionally. Making sure all sides of the cubes get sauted.

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While doing the above, soak the remaining bread cubes in the egg mixture left in the bowl. (again, you may have to do three batches, not two so just put what will fit into your skillet in the egg mixture)

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After the cubes you are cooking are golden on all sides add 3 TBS of unsalted butter to the pan and stir until melted and all the cubes are coated in butter-adjust your heat as necessary, generally I have to reduce it.

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Now sprinkle 1/2 cup of the sugar over the cooking bread cubes and toss until the sugar is melted and syrupy. Transfer the Eibrot to a platter and serve.

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Repeat with soaked cubes until finished. You don't need syrup with this, it creates its own. Fresh strawberry or lingonberry jam is a treat with it however. Happy Holidays everyone

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