Sunday, August 31, 2008
Eibrot (pronounced eye-braht) is sort of like French Toast...but much, much better! It is one of the more delicious Swiss contributions to cuisine that I've been making for my family for about 2 years now. I found the recipe while flipping through cooking magazines in Border's one night. Believe it or not, I am not a big fan of French Toast. Maybe because it always seems too soggy or too dry, I don't know. Just never ticked my fancy, I s'pose! The picture for the Eibrot, however, looked so good, I knew I had to give it a try.
First you get a loaf of Challah Bread (a good, rich, eggy bread), and you cube it with a serrated bread knife as seen in the photos. Dust with cinnamon, and, if you like, nutmeg and allspice. Set aside.
Combine 6 eggs (got mine at the farmer's market this morning, yay!) with 1/2 cup of half&half, 1-1/2 cups milk, and 2 tsp vanilla (double strength if you have it). Whisk together and pour over the cubed Challah, tossing gently to coat each piece thoroughly, but not break it up into mush.
Heat a little oil and butter in a large skillet over med-high heat.
Cook the Eibrot in the heated skillet (you'll be doing this in sevveral batches) until golden brown all over, tossing gently with a spatula to evenly cook on all sides. Once browned, add 1-1/2 tbsp of butter and 1/4 cup of sugar, tossing to coat. Continue to cook, stirring constantly, until sugar is completely melted and evenly coating the Eibrot. Remove to a serving plate, and repeat with remaning Eibrot.
Once it is finished, the Eibrot will have a luscious caramelized sugar coating that adds a lovely little toffee-like flavor and crunch. I serve with fresh berries (blackberries are particularly delicious!) and a dollop of whipped cream (no sugar), on the side. I promise you, this is the most decadent, wonderful way to begin a Sunday morning ever! Manga!