Swiss Eibrot

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients 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.