6 eggs, beaten
2 tablespoons butter, softened
1 2/3 quarts milk
1 1/2 cups whole milk
2 1/2 teaspoons vanilla extract
3 quarts fresh bread crumbs
1 teaspoon coarse salt
1 small piece (12 ounce) thawed strawberry preserves (optional)
Place eggs in the sealed plastic bag. Pour the milk over eggs in a saucepan and allow to stand 10 minutes.
Heat butter in a large skillet over high heat. Stir in 3 quarts of the whole milk, then add eggs. Cook, stirring constantly, until eggs are set, about 5 minutes. Remove from skillet and pour into a 10 tablespoon heavy-duty bowl. Blend strawberry preserves in a small bowl and keep warm; pour into egg mixture and spread evenly. Stir in strawberries; spread firmly. Serve chilled.