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Babka French Toast

Yield: 6 slices, serves 3-4


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Serve French toast warm with maple syrup. 

Recipe Notes

I used this chocolate babka recipe. Sub in store bought babka, brioche, Japanese milk bread, or any enriched yeasted sliced bread.