Babka French Toast
Chocolate babka gently soaked in a vanilla-cinnamon spiced custard mixture.
Servings: 3
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- pinch fine sea salt
- 6 thick slices of chocolate babka*
- unsalted butter, as needed for skillet
- granulated sugar, for sprinkling
- maple syrup, as needed
Instructions
- Whisk together eggs, milk, vanilla, cinnamon, and salt until throughly blended. (Alternatively, use an immersion blender to mix together). Pour into a shallow bowl wide enough for bread.
- Set a large skillet over medium heat and melt about a tablespoon of butter. Working with one slice of bread at a time, dip bread into egg mixture. Turn to coat other side of bread. Allow any excess liquid to drain.
- Cook bread on hot skillet until browned on one side, about 2 minutes. Before flipping, sprinkle two pinches of sugar on exposed side of bread. Flip and brown the other side, another 2 minutes. Repeat with remaining bread. Add additional butter to skillet as needed.
- Serve French toast warm with maple syrup.
Notes
I used this chocolate babka recipe. Sub in store bought babka, brioche, Japanese milk bread, or any enriched yeasted sliced bread.