More Great Recipes: French Toast

Swiss French Toast (Eibrot)

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Believe it or not, I have never been a big fan of french toast. Maybe because it always seemed to be too soggy or too dry, I don't know. But my husband asked me to make this version, which is unlike any I've had before. It is phenomenal! I like it with fresh blackberries, my husband likes lingonberries. Either way, it's delicious!

Ingredients You'll Need

1 loaf challah (you can also use brioche or any other egg bread)
6 eggs
1/2 cup half & half
1 1/2 cups milk
1 vanilla bean
2 tsp vanilla extract (I use double strength)
oil for cooking
6 Tbsp butter
2 tsp cinnamon
1 cup sugar



Combine cinnamon and sugar; set aside.

Cut challah into cubes, totalling approx. 6 cups when done.

Whisk together: eggs, 1/2&1/2, milk, and vanilla extract.

Split vanilla bean; scrape seeds. Add to egg mixture.

Pour egg mixture over challah; toss to coat thoroughly.

Working with 1/2 of bread mixture at a time, heat 2-3 tbsp oil in a pan and add bread.

Saute` over med-high heat until golden brown on all sides.

Add 3 Tbsp butter to the pan and toss until butter melts and all the bread is coated.

Add 1/2 cup sugar to the pan, and toss; continue to toss until the sugar melts completely and begins to turn a light gold.

Transfer to a platter and repeat with remaining ingredients.

No syrup is needed! Fresh blackberries or lingonberry preserves are wonderful with this recipe. Enjoy!

Questions, Comments & Reviews

MY BREAThs and father came from the Swiss Alps. He made something by this name. You take stale bread tear it into bite size chunks crack a raw egg and stir it in a bowl. Pour the egg over the bread. Salt and pepper the chunks. Melt a stick of butter in a fry pan and fry the bread in the butter. There is no sugar or cinnamon.

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