Babka French Toast
This recipe transforms thick slices of chocolate babka into a decadent French toast. By dipping babka in a simple milk, egg, sugar, and cinnamon custard and frying in butter, you create a rich, sweet breakfast or dessert that's crispy on the outside and soft within. Finish with a dusting of confectioners' sugar.
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Shallow Dish or Plate Wide enough for babka slices
- 1 Skillet or Griddle Heavy-bottomed preferred
- 1 Spatula
Ingredients
Main
- 0.5 cup milk
- 1 egg
- 1 teaspoon white sugar
- 0.5 teaspoon ground cinnamon
- 1 pinch salt
- 2 tablespoons butter
- 6 thick slices chocolate babka about 3/4-inch thick
- 1 tablespoon confectioners' sugar
Instructions
- In a mixing bowl, whisk together the milk, egg, sugar, cinnamon, and salt until well combined.
- Pour the mixture into a shallow dish or plate wide enough to fit the babka slices.
- Heat butter in a large skillet or on a griddle over medium heat until melted and shimmering.
- Dip each babka slice into the egg mixture, allowing it to soak for just a few seconds on each side.
- Carefully place the soaked babka slices into the hot skillet, ensuring not to overcrowd the pan.
- Cook for 2 to 3 minutes per side, or until golden brown and heated through.
- Adjust heat as needed to prevent burning, especially if the babka has a sugary crust.
- Remove the cooked French toast from the skillet and place on a plate.
- Repeat with any remaining babka slices, adding more butter if necessary.
- Dust generously with confectioners' sugar before serving hot.
Notes
Ensure your babka slices are truly thick, about 3/4-inch, to prevent them from becoming soggy. Don't oversoak the bread; a quick dip on each side is sufficient. Cook on medium heat to allow the inside to warm and set without burning the sugary crust. A heavy-bottomed skillet provides more even heat. Serve immediately for the best texture. Consider adding a touch of vanilla extract or orange zest to the custard for extra flavor complexity. Dusting with confectioners' sugar is classic, but maple syrup or fresh berries also pair wonderfully.