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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
5.0 of eggs
2.0 Cups of Whole Milk
1.0 Teaspoons of vanilla
0.25 Teaspoons of cinnamon
8.0 Cups of bread such as challah or sourdough cut into 1 inch cubes
6.0 Tablespoons of vegetable oil
6.0 Tablespoons of unsalted butter divided
1.0 Cups of sugar divided
Instructions
Whisk eggs, milk, vanilla and cinnamon together in a large bowl (a big bowl is necessary for tossing the amount of bread you'll be using). Add 4 cups of bread cubes to the bowl and toss with egg mixtures. Allow bread to sit until thoroughly soaked, about 5 minutes. Heat 3 tablespoons oil in a large skillet over medium-high. Add soaked bread cubes and saute in a single layer until golden brown, about 8 minutes, stirring occassionally. Meanwhile soak the remaining bread in the egg mixture left in the bowl. Add 3 tablespoons butter to the pan and stir until melted and cubes are coated adjustig the heat as necessary. Sprinkle half cup sugar over bread and toss until sugar is melted and syrupy. Transfer eibrot to a platter and serve. Saute remaining bread in the same manner.