Sweet, caramelized French toast bites packed with pumpkin spice flavour and topped with a whipped pumpkin mascarpone cream!
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French toast is a weekend brunch favourite of mine. While I adore the traditional thick slices of fluffy, nutmeg-scented French toast slathered in maple syrup, I’m always up for trying new things. When I first heard about Swiss French toast, known as eibrot, I knew this was something I was going to love. This Swiss version features bite sized pieces of French toast tossed in a pan with butter and sugar. The sugar melts and coats each piece in crunchy, caramelized goodness! Flavours of pumpkin spice make this version a perfect fall breakfast.
The sweet and crunchy caramelized coating means syrup is not only unnecessary but would make the finished dish entirely too sweet. Instead, I like to dip these French toast bites into a not-too-sweet, creamy, whipped mascarpone for a luscious and indulgent breakfast recipe!
Ingredient Notes
Bread: It is important to choose your bread carefully when making these French toast bites. French bread is one option, however, I find that its soft interior, especially when fresh, can disintegrate after soaking in the egg mixture. If you do use French bread, then be sure to procure it a couple of days before you intend to use it to let it dry out somewhat. My preferred choice is a thick cut Italian style bread similar to Texas toast sandwich bread. Purchase the bread 2 to 3 days before you want to make the eibrot so that it can dry out.
Whichever bread you choose, leave it for a couple of days. Most recipes refer to this as day old bread. Day old bread will absorb more of the egg mixture and hold its shape better when soaked.
Pumpkin: I add canned pumpkin along with spices to both the egg custard and the whipped mascarpone topping to create that delicious pumpkin spice flavour.
Pumpkin pie spice: These sweet and spicy Swiss eibrot bites are generously seasoned with all your favourite fall spices. It is super simple to make your own pumpkin pie spice blend but feel free to use a purchased blend instead.
Milk: I generally use 2% milk in the egg custard mixture however you could easily substitute your preferred milk or milk substitute instead.
Sugar: This recipe calls for a generous amount of sugar to create that slightly crunchy caramelized coating. The eibrot are coated in melted butter and sugar which is heated until melted. There is no sugar in the egg custard mixture since the coating makes these bites sweet enough. If you are using this recipe without the caramelized coating, then be sure to add some sugar to the custard. Use standard granulated sugar.
Butter: Melted butter will help the sugar to melt and caramelize. I typically use regular salted butter.
Vegetable oil: A tablespoon of oil in the non-stick frying pan will ensure that your eibrot pieces don’t stick and brown evenly. Use any type of neutral oil you prefer.
Mascarpone: This Italian cream cheese is rich and creamy with a velvety smooth texture and a mild, milky flavour. Similar to North American style cream cheese, mascarpone is richer and less tangy. While they can be used interchangeably, there will be a noticeable difference in texture and flavour. If you can’t find mascarpone then use cream cheese, although the final product will taste a bit different.
How to make Pumpkin Spice Eibrot with Whipped Pumpkin Mascarpone
This recipe needs to be made in several batches. Prepare the whipped mascarpone topping first and store in the fridge so that you will be free to focus on the eibrot.
Whipped Pumpkin Mascarpone
Add the whipping cream to the bowl of a mixer. Beat with a whip attachment until the whipping cream has soft peaks. Add the mascarpone, canned pumpkin, icing sugar, pumpkin pie spice, and vanilla extract. Beat together until well combined and the mixture is fluffy with stiff peaks. Scrape into a bowl and store in the fridge until ready to serve.
Pumpkin Spice Eibrot
You will need to make this eibrot in several batches. The individual bites need to spread out evenly over the bottom of the skillet to ensure even cooking. While this does take a bit more time, the results are definitely worth it!
1. Prepare the Ingredients
Begin by making the egg custard mixture. In a large mixing bowl combine the eggs, milk, canned pumpkin, vanilla extract, pumpkin pie spices, and salt. Whisk together until combined and then set aside.
In a small bowl whisk together the sugar and remaining pumpkin pie spices. Dice the butter into smaller pieces and set aside. Cut the bread into 1inch cubes.
2. Preparing to cook
Depending on the size of your skillet you will need to cook the eibrot in either 3 or 4 batches. I cook mine in 4 batches for more control. Be sure to use a non-stick skillet.
Heat the non-stick skillet over medium heat. Add 1 tablespoon of vegetable oil and heat until the oil is hot but not smoking. Take about 2 cups of the bread cubes and add to the egg custard. Gently toss the bread cubes in the mixture until they are fully soaked. Don’t leave the bread cubes in the liquid too long or the bread may begin to disintegrate.
3. Cook the Eibrot
Place the soaked bread cubes in the hot skillet and spread them out with a bit of space between them. Cook the eibrot on medium heat until golden brown on the bottom. Carefully flip the cubes over to brown on the other side.
When the eibrot are browned, puffed, and slightly firm, proceed with the caramelized topping. Add 1 ½ tablespoons of cubed butter to the skillet and swirl the contents around until the butter melts and coats the eibrot pieces. Sprinkle ¼ cup of the spiced sugar evenly over the eibrot and gently shake the pan to evenly coat the bites with the sugar.
Continue to cook the eibrot, shaking the pan often, until the sugar begins to melt. At first it will look very dry and granular but after a couple of minutes the sugar will begin to melt. Keep gently tossing the eibrot until the pieces are fully coated in the caramelized sugar. There may be some sugar the doesn’t completely melt and remains crunchy. When done pour the eibrot out of the skillet onto a platter. Wipe and rinse out the skillet to remove any of the melted sugar before repeating the process three more times.
Serve the pumpkin spice eibrot with a large dollop of whipped pumpkin mascarpone for dipping and enjoy!
More sweet breakfast treats!
If you’re looking for more delicious breakfast and brunch ideas then check out my Carrot Cake Pancakes with Orange Cream Cheese Glaze!
Pumpkin Spice Eibrot with Whipped Pumpkin Mascarpone
Ingredients
Whipped Pumpkin Mascarpone
- 1 cup whipping cream
- ⅓ cup mascarpone cheese
- ⅓ cup canned pumpkin
- 5 tbsp icing sugar
- 2 tsp pumpkin pie spice *see note
- 1 tsp vanilla extract
Pumpkin Spice Eibrot
- 5 eggs
- 2 cups milk
- ½ cup canned pumpkin
- 3 tsp pumpkin pie spice, divided *see note
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- 8-10 cups thick sliced bread cubed
- 4 tbsp vegetable oil
- 6 tbsp butter
- 1 cup granulated sugar
Instructions
Whipped Pumpkin Mascarpone
- In the bowl of a mixer add the whipping cream. Beat with a whisk attachment on high speed until soft peaks. Add the mascarpone, canned pumpkin, icing sugar, pumpkin pie spice, and vanilla extract. Beat on low speed just until the ingredients are combined, scrapping down the sides of the bowl as needed.
- Increase the speed and beat until the whipped mascarpone has stiff peaks. Transfer to a bowl and refrigerate until service.
Pumpkin Spice Eibrot
- In a mixing bowl add the eggs, milk, canned pumpkin, 1½ tsp of the pumpkin pie spice, vanilla extract, and salt. Whisk together until combined. Set aside. Cut the thick sliced bread into 1 inch cubes.
- In a small bowl stir together the granulated sugar and remaining 1½ tsp of pumpkin pie spice. Cube the butter into small pieces and set aside.
- Cook the eibrot in 3 or 4 batches depending on the size of the skillet. To cook in four batches begin by adding 1 tbsp of vegetable to a non-stick skillet over medium heat.**
- Take 2 to 2½ cups of the cubed bread and add to the egg mixture. Toss in the egg mixture so that all sides of the cubes are coated. Remove the pieces, letting the excess liquid drain off, and place in the skillet.
- Cook the eibrot pieces over medium heat for 2 to 3 minutes or until golden brown on the bottom. Using a fork, flip over the pieces and cook for another 2 to 3 minutes until the eibrot is browned on both sides and almost fully cooked. The pieces will begin to puff up when they are fully cooked.
- When the pieces are done, add 1½ tbsp of the cubed butter to the skillet. Swirl the contents in the skillet so that the melted butter coats each of the pieces. Sprinkle over ¼ cup of the spiced sugar. Begin to shake the pan so the sugar evenly coats the pieces.
- Continue to cook the eibrot over medium heat, shaking the pan often, until the sugar begins to melt. At first the sugar will be dry and crumbly but as it heats up it will begin to melt. When the sugar melts, toss the contents in the skillet so that the sugar melts evenly and coats each piece. It should take another 2 to 3 minutes for the sugar to melt.
- After the sugar has mostly melted, the eibrot is done. There may be some sugar that doesn't completely melt and remains crunchy. Pour the eibrot onto a plate or platter and set aside.
- Quickly rinse and wipe out the skillet before repeating the process three more times. Let the eibrot cool for a few minutes before eating as the melted sugar is very hot. Serve the eibrot with the whipped pumpkin mascarpone for dipping and enjoy!
Notes
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