Easy Babka French Toast Recipe

I remember the first time I tried Babka French Toast – I was immediately hooked! This sweet and savory breakfast treat is the perfect combination of flavors, textures, and aromas. Not only is it delicious, but it’s an incredibly simple recipe to make, and it’s sure to leave your family and friends begging for more. So without further ado, let me introduce you to my favorite breakfast indulgence – Babka French Toast!

Babka French Toast Recipe

Ingredients

• 3 large eggs
• 1/4 cup of whole milk
• 2 tablespoons of sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of ground cinnamon
• 1/8 teaspoon of ground nutmeg
• Pinch of salt
• 3 slices of day-old challah bread, each slice cut into thirds
• 2 tablespoons of butter
• 1/4 cup of sliced almonds
• 1/4 cup of maple syrup
• 2 tablespoons of confectioners’ sugar
• 1 tablespoon of freshly squeezed orange juice

Instructions

• Welcome to my Babka French Toast recipe! Let’s get started.
• Gather your ingredients. You’ll need 3 large eggs, 1/4 cup of whole milk, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, 1/4 teaspoon of ground cinnamon, 1/8 teaspoon of ground nutmeg, a pinch of salt, 3 slices of day-old challah bread (each slice cut into thirds), 2 tablespoons of butter, 1/4 cup of sliced almonds, 1/4 cup of maple syrup, 2 tablespoons of confectioners’ sugar, and 1 tablespoon of freshly squeezed orange juice.
• In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
• Dip the challah bread slices into the egg mixture, making sure to coat both sides.
• In a skillet over medium heat, melt the butter.
• Add the egg-coated challah bread slices to the skillet and cook for about 10-12 minutes, flipping once halfway through.
• Once the French toast is golden brown and slightly crispy, transfer it to a plate.
• Heat a separate skillet over medium heat and add the almonds. Toast for about 3-4 minutes, stirring occasionally.
• To assemble, drizzle the French toast with maple syrup and top with toasted almonds and a sprinkle of confectioners’ sugar.
• For a final touch, squeeze fresh orange juice over the French toast.
• Enjoy! This Babka French Toast will be ready in just about 30 minutes. Bon appetit!

Nutrition Facts

• Calories: 522
• Fat: 21.8g
• Carbohydrates: 61.1g
• Sugar: 31.2g
• Protein: 11.3g
• Sodium: 590mg

What makes babka french toast so special?

Babka French Toast is something special! It’s a unique combination of two classic breakfast dishes: French toast and babka. The result is a decadent, sweet, and cinnamon-y dish that will have you coming back for more. It’s a great way to enjoy the rich flavors of babka without the hassle of making it from scratch. The key to making truly great Babka French Toast is in the preparation. A good balance of egg, milk, and cinnamon is key, as is the proper cooking technique to make sure it’s perfectly golden brown and crispy on the outside while remaining moist and fluffy on the inside.

What are the key ingredients needed to make this delicious dish?

Making this delectable Babka French Toast is easy! All you need are a few key ingredients: some thick-cut brioche bread, a good-quality cocoa-flavored babka, eggs, milk, cocoa powder, and a pinch of salt.

For the bread, you’ll want to make sure that it is thick-cut brioche, as it will absorb the egg and milk mixture better, making it nice and fluffy. As for the babka, you’ll want to get a good-quality cocoa-flavored babka for the best flavor.

Next, you’ll need to mix together your eggs and milk. To this mixture, add a few tablespoons of cocoa powder and a pinch of salt. This will give your French toast a slight cocoa flavor and depth of flavor.

Once you have all your ingredients ready, it’s time to assemble your Babka French Toast! Dip each slice of the thick-cut brioche into the egg and milk mixture, coating it evenly. Then, place it onto a heated skillet and cook until golden brown.

How do you make babka french toast look as beautiful as it tastes?

Start by slicing your babka into thick slices. A thicker slice of babka will help keep it from becoming too soggy.

• When prepping the custard, don’t forget to add a splash of vanilla extract for added depth of flavor.
• To make the perfect French toast, use a non-stick skillet and melt butter over medium heat.
• Dip the babka slices into the custard mixture and let them soak for about 30 seconds.
• Carefully place the babka slices into the melted butter in the skillet and cook for about 3-4 minutes on each side.
• Once the French toast is golden and crisp, remove it from the heat and transfer it to a plate.
• Finally, top the French toast with fresh berries, a sprinkle of confectioners sugar, and a dollop of whipped cream.

What flavor combinations can you experiment with when making babka french toast?

When it comes to making babka french toast, the sky’s the limit when it comes to flavor combinations! Whether you love the traditional cinnamon-sugar version, or want to get a little more creative, there are so many possibilities to explore. For a classic twist, try adding a bit of nutmeg or cardamom. If you’re feeling adventurous, opt for some unique additions like vanilla bean, espresso powder, or a pinch of chili powder. Or, if you prefer something a little more sweet, consider adding a bit of orange or lemon zest, or a drizzle of honey. And don’t forget about the toppings! Top your french toast with some fresh berries, a dollop of Greek yogurt, or a sprinkle of crushed pistachios.

What are the best ways to serve babka french toast for a special occasion?

When it comes to serving up some delicious babka french toast for a special occasion, there are a few tips and tricks to keep in mind. First, opt for thicker slices of babka, as the extra density will help it to keep its shape and hold up to the egg and milk mixture. Secondly, be sure to butter the pan before adding the babka slices, as this will help them to brown and crisp up nicely. Finally, add a generous sprinkle of cinnamon and a drizzle of pure maple syrup for an extra special touch.