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Breakfast / Brunch

Swiss Eibrot with Orange & Spice

The best way to describe the Swiss creation, Eibrot, is to call it French toast bites. Start by soaking staled bread in a royale batter (an egg batter used to make French toast, quiche, and bread pudding). For added flavor, orange juice, zest, and spices enhance this one. And once the batter completely softens the bread cubes, sauté them until crisp, then toss with butter and sugar to create tiny bites of heaven just dripping in a sweet syrup — no maple syrup necessary here.

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Test Kitchen Tip

Challah is great for this recipe but any artisan-style loaf will work.


Preheat oven to 200° with serving dish inside.

Whisk together eggs, cream, orange juice, salt, cinnamon, pepper, cloves, and zest for the royale batter.

Toss 4 cups bread with batter; soak until saturated. (You’ll have enough batter to soak remaining bread.)

Heat 3 Tbsp. oil in a nonstick skillet over high. Add soaked bread cubes in a single layer; sauté until golden, stirring occasionally, about 8 minutes. Reduce heat to medium.

Meanwhile, soak remaining 4 cups bread cubes in remaining batter.

Add 4 Tbsp. butter to skillet with sautéed bread, stirring until melted. Sprinkle 6 Tbsp. sugar over bread and toss until melted and syrupy. Transfer eibrot to the warm serving dish; keep warm in oven.

Repeat sautéing remaining soaked bread using the remaining 3 Tbsp. oil, 4 Tbsp. butter, and 6 Tbsp. sugar. Transfer eibrot to serving dish; serve.


For the lightest texture be sure to soak the bread cubes until they thoroughly absorb the batter.


Adding sugar to the sautéed bread cubes and melted butter creates a sweet syrup that coats the bread.

Nutritional Facts

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