Breakfast / Brunch
Simple, sweet—and Swiss! This family recipe has been passed down for generations, and now it’s yours to enjoy too.
For best results, cook eibrot in two batches. Overcrowding the pan steams the bread, and that's not good. Batches ensure that each cube develops a golden crust.
Whisk together eggs, milk, vanilla, and cinnamon in a large bowl.
Add 4 cups bread cubes to the bowl; toss with the egg mixture. Allow bread to sit until the cubes are thoroughly soaked, about 5 minutes.
Heat 3 Tbsp. oil in a large nonstick skillet over medium-high; add soaked bread cubes. Sauté bread cubes in a single layer, stirring occasionally, until bread cubes are golden, about 8 minutes. Meanwhile, soak remaining bread cubes in the egg mixture left in the bowl.
Add 3 Tbsp. butter to sautéed bread cubes in the skillet; stir until butter is melted and cubes are coated, adjusting heat as necessary.
Sprinkle ½ cup sugar over bread in skillet; toss until sugar is melted and syrupy. Transfer eibrot to a platter and serve. Sauté remaining bread in the same manner, using the remaining 3 Tbsp. oil, 3 Tbsp. butter, and ½ cup sugar.
A big bowl is necessary for tossing the amount of bread that you'll be using.
Sauté half the soaked bread cubes at a time in oil. Add butter once they're golden.
Instead of serving with purchased syrup, sprinkle eibrot with sugar in the hot pan.
% Daily Value*
Total Fat 32g 49%
Sodium 439mg 18%
Carbs 57g 19%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.