French toast has officially taken the lead as my breakfast obsession. While I hold a special place in my heart for the classic version, when I crave something truly extraordinary, nothing compares to this indulgent babka French toast that is quite literally out of this world. Though it may seem daunting to prepare, the beauty lies in its simplicity: you don’t have to bake a babka from scratch. Instead, you can conveniently pick one up from the store, featuring a delightful blend of chocolate, cinnamon, and sugar syrup already infused into the bread. After soaking the babka in a creamy egg and milk mixture, each slice is pan-seared in rich butter and generously coated in a luxurious raspberry butter, creating a decadent breakfast experience that feels indulgent yet requires minimal effort.
Babka densities:
When it comes to babka, there’s a wonderful variety to choose from, including soft cinnamon swirl types and those that are robustly dense. Personally, I have a preference for the denser variations, but either type of babka can elevate this dish. For my recipe, I sourced my babka from Davidovich Bakery. The babka I chose was particularly flaky and decadent, so make sure your knife is incredibly sharp to cut through its layers easily. If a few crumbs flake off during the custard dip, don’t worry. The babka takes just a couple of minutes to absorb the custard while maintaining its structural integrity.
Adjust your heat:
I noticed that my first batch took longer to cook than the subsequent ones. This happens because the pan has warmed up significantly during the first round of cooking, which alters the cooking time for the next batch. Be sure to lower the heat if you notice that the bread is searing too quickly on the outside, while the inside remains undercooked.
Compound butter:
In my experience, nothing pairs as beautifully as chocolate and raspberry. To elevate this French toast, I recommend blending your favorite store-bought seeded raspberry preserves or jam into softened butter rather than creating a raspberry sauce from scratch. This addition not only enhances the dish but also allows for the classic enjoyment of maple syrup drizzled on top. To easily achieve room temperature for the raspberry jam, you can dip the glass jar in hot water for a few minutes or microwave it briefly to shake off the chill.
Storage:
Once you’ve finished cooking and indulging, let the remaining babka cool before storing it in an airtight container, where it will stay fresh for up to five days. Meanwhile, the compound butter can be prepared up to a week in advance; simply wrap it in plastic, shape it into a log, and refrigerate it to maintain its best quality.
Did you try making this delightful babka French toast? We would love to hear about your experience in the comments below!
PHOTO: RACHEL VANNI; FOOD STYLING BARRETT WASHBURNE
How can someone easily find high-quality babka for their French toast?
**Interviewer**: Today, we’re diving deep into the world of breakfast, particularly the delightful rise of French toast. I’m here with our guest, a culinary enthusiast who has recently embraced an extraordinary twist on this classic dish—babka French toast! Welcome!
**Guest**: Thank you for having me! I’m excited to share my love for this breakfast obsession.
**Interviewer**: So, what makes babka French toast stand out for you compared to traditional French toast?
**Guest**: While I have a special fondness for the classic version, the babka French toast is truly an indulgence. The combination of chocolate, cinnamon, and sugar syrup in the babka elevates the dish to a whole new level. The richness just makes every bite feel luxurious.
**Interviewer**: It sounds delicious! Now, I know some might hesitate thinking they need to bake a babka from scratch. Can you explain your approach?
**Guest**: Absolutely! One of the best parts is that you don’t have to bake the babka yourself. You can easily find high-quality babka at stores, like the ones from Davidovich Bakery, which already come infused with wonderful flavors. It takes the pressure off the baking process and keeps it simple.
**Interviewer**: What about the cooking process? Is it as easy as it sounds?
**Guest**: Yes, it really is! You just soak the babka slices in a creamy egg and milk mixture and then pan-sear them in butter. The final touch is a luxurious raspberry butter, which enhances the flavor beautifully. It might seem decadent, but it’s quite straightforward and requires minimal effort.
**Interviewer**: That sounds approachable yet indulgent. You mentioned different densities of babka. What’s your preference and why?
**Guest**: I prefer the denser varieties of babka because they hold up better when soaked in the custard. A softer babka can be delicious as well, but I find the dense ones create a more satisfying texture for this dish. It’s all about the balance of flavors and textures.
**Interviewer**: Thank you for sharing your insights on babka French toast! It seems like your breakfast obsession is definitely worth trying.
**Guest**: Thank you! I hope everyone gives it a shot—it’s a game changer for breakfast!
