Swiss Eibrot

Margie | May 6, 2020, 10:27 p.m.

Easy to make ahead and keep warm in oven.

Ingredients

5 eggs

1 cup heavy cream

1 cup orange juice

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp pepper

1/8 tsp ground cloves

zest of one orange

8 cups 1" cubed Challah bread or something similar, staled

6 Tbl canola or vegetable oil

8 Tbl butter

12 Tbl sugar

 

Directions

Preheat oven to 250 with serving dish inside.

Whisk together eggs, cream, orange juice, salt, cinnamon, pepper, cloves and zest.

Toss 1/2 the bread with 1/2 the batter, soak until saturated.

Heat half the oil, 3Tbl, in a non-stick skillet over high heat.  Add soaked bread cubes in a single layer and sauté until golden, stirring occasionally, about 8 minutes. Reduce heat to medium.

Meanwhile, soak remaining bread cubes in remaining batter.  

Add 4 Tbl butter to skillet with the sautéed bread, stirring until melted.

Sprinkle 6 Tbl sugar over bread and toss until melted and syrupy. Transfer to the warm dish in oven.

Repeat process with remaining bread cubes and batter.

Transfer eibrot to serving dish and serve with syrup.