Swiss Eibrot (French Toast Bites)

This is one of my favorite breakfasts to make. When Oliver’s having a lazy morning, and he just wants to lay on the couch and watch a movie, I almost always make him a bowl of these so that he can just grab them with his hand and pop them in his mouth.

Traditionally they’re made using challah bread, but that’s not something I keep on hand. I just use the white Italian style sandwich bread that I buy. It’s a bit thicker and much sturdier then the wonderbread, etc. though, so if that’s the kind you typically have on hand you’ll probably want to get the challah or Italian style sandwich bread for this. The bread cubes soak in the egg mixture, so the softer, finer crumb options will just fall apart on you.

Here’s what we need: eggs, whole milk, vanilla extract, cinnamon, bread cut into squares, vegetable oil, butter, and white sugar.


Put the milk, eggs, vanilla, and cinnamon in a large bowl and whisk it all together.


Throw in the bread.


Mix it all up with a wooden spoon (gently though, you don’t want to break the bread), until the bread has absorbed all the liquid.


Heat the oil in a large skillet over medium-high heat until shimmering. Pour in the bread.


Stir gently, tossing everyone couple of minutes, until nice and golden on all sides. The bread should look fairly dry and slightly crisp when ready.


Now’s the best part of this recipe. You don’t add anything to it once finished, because you make a sweet “syrup” right in the pan to coat it. So, throw in the butter.


Toss the bread constantly with the butter until it’s completely melted and coats all the pieces.


Sprinkle in the sugar.


Continue to toss the bread until the sugar has completely dissolved. Continue cooking, tossing constantly, for 2 or 3 more minutes. This will cook the sugary mixture until it will harden a little bit once cool. This way the pieces are nice and easy to grab, and they have a bit of a crisp “shell” of syrup when slightly cooled.


Yep, these are pretty fabulous, and a nice change from the standard French toast that we’re all used too.


Alright, here’s a closer shot, but just this once!


One more thing, to say these are Oliver approved is an understatement. This was obviously the end of the photo shoot, lol, just too tempting!

Here’s your printable:

Swiss Eibrot (French Toast Bites)

Rating: 51

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 4

Swiss Eibrot (French Toast Bites)


  • 1 cup whole milk
  • 3 eggs
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon
  • 8 slices good quality Italian sandwich bread, cut into 2" squares
  • 3 tbsp vegetable oil
  • 3 tbsp butter
  • ¼ cup white sugar


  1. In a large bowl, whisk together the milk, eggs, vanilla, and cinnamon until well combined.
  2. Add the bread to the milk mixture and toss to coat, until all of the liquid has been absorbed.
  3. Heat the oil in a large skillet over medium-high heat until shimmering. Add the bread mixture and sauté in a single layer until golden brown on all sides, about 8 minutes. Stir gently when the bread is still wet looking so that it doesn't break up too much.
  4. Add the butter to the skillet and toss until completely melted and all the bread pieces are evenly coated.
  5. Sprinkle on the sugar and toss until completely dissolved. Continue cooking, stirring constantly, for an additional 3 minutes, until a syrupy shell has coated all of the bread.
  6. Let cool slightly before eating.


Make sure to only use good quality Italian sandwich bread, or Challah bread. Using other types with a finer crumb will just fall apart when mixing.

If using Challah, you need 4 cups of 1" cubes.

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