For best results, cook eibrot in two batches. Overcrowding the pan steams the bread, and that's not good. Batches ensure that each cube develops a golden crust.
Makes: 6 servings (6 cups); Total time: 40 minutes
|2||cups whole milk2 cups|
|1||tsp. vanilla extract1 tsp.|
|1⁄4||tsp. ground cinnamon1⁄4 tsp.|
|8||cups bread (challah, French bread, or sourdough), cut into 1-inch cubes, divided8 cups|
|6||Tbsp. vegetable oil, divided6 Tbsp.|
|6||Tbsp. unsalted butter, divided6 Tbsp.|
|1||cup sugar, divided1 cup|
Whisk together eggs, milk, vanilla, and cinnamon in a large bowl.
Add 4 cups 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.
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.
Per serving: 549 cal; 32g total fat; 439mg sodium; 57g carb; 2g fiber; 11g protein
A big bowl is necessary for tossing the amount of bread that you'll be using.
Sauté half the soaked bread cubes at a time in oil. Add butter once they're golden.
Instead of serving with purchased syrup, sprinkle eibrot with sugar in the hot pan.