Make Delicious Babka French Toast

The other day I had to introduce my father to my grandmother, a delight he had never experienced before. “I really like it,” he went on to say, which sounds like weak praise, but – to him – is actually quite enthusiastic. The babka loaves (one chocolate and one with cinnamon) were sent by a friend as a “Hope Your Bones Heal” gift after I recently broke my ankle, but the whole family benefited from it. We ate it all, but I wish we had left a bite or two for French toast.

What is a grandmother?

If, like my father, you don’t know your grandmother, you should get to know her quickly. Yeasted Jewish bread was traditionally made with butter-based challah dough to keep pareve (no milk or meat) and toppings were added, most commonly chocolate or cinnamon. Most modern babka recipes are made with enriched dough that includes dairy ingredients, and you can find babka with fruit, nuts, and even cheese.

A simple slice of cinnamon babka with a cup of coffee is the perfect breakfast for me, but I encourage you to save one or two slices for French toast, especially if they’re stored long enough to become slightly (or not so) stale. . Babka already has tons of flavor (and sugar) on its own, and turning it into an enriched egg batter makes the bite even more indulgent.

How to make French toast with babka

Since the grandma is quite rich to begin with, you will need to dry it out a bit so that it is ready to receive your custard. Leave it on a rack in the oven overnight or dry it for half an hour or so at 275℉. Once it’s dry, you’re ready to prime it. Make your favorite French toast with custard (keep it simple so that the babka shines), dip and fry in salted butter. Again, since the babka is already so sweet, I believe some salt is needed, as well as some acid. So instead of serving with the traditional syrup, try savory raspberry jam or orange jam, or perhaps cold cream cheese slices.


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