Swiss Eibrot with Sturdiwheat Baguette
Makes: 6 servings (6 cups); Total time: 40 minutes
| 5 | eggs |
| 2 | cups whole milk |
| 1 | tsp. vanilla extract |
| 1⁄4 | tsp. ground cinnamon |
| 8 | cups bread (challah, French bread, or sourdough), cut into 1-inch cubes, divided |
| 6 | Tbsp. vegetable oil, divided |
| 6 | Tbsp. unsalted butter, divided |
| 1 | cup sugar, divided |
Whisk together eggs, milk, vanilla, and cinnamon in a large bowl.
Add 4 cups Sturdiwheat Baguette 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. During this step do not skimp on the butter, it is important have enough in the pan to help the sugar dissolve and become syrupy in the next step. Otherwise it will clump up and become gritty.
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.
