5 Ingredients or Fewer

Chocolate Babka French Toast

February  1, 2019
Photo by Ty Mecham
Author Notes

How to make the best French toast ever? Just swap out white bread and use chocolate babka instead. By way of Eastern Europe, babka is a bready cake or cakey bread—yeast-raised, sweet, and layered with lots of good stuff, like gooey chocolate or sugary cinnamon. Here, we’re using the chocolate kind. It’s an all-too-easy way to take a breakfast classic and make it weekend-decadent. A few favorite ways to top it off: confectioners’ sugar, salted butter and maple syrup, or sour cream and jam.

A note about sourcing: I usually buy chocolate babka at Jewish delis, but some supermarkets sell it as well. If you can’t find it wherever you live, feel free to substitute another sweet, swirly bread (think cinnamon-raisin). It’ll be different, but still delicious. —Emma Laperruque

Test Kitchen Notes

This is one of our Big Little Recipes. Read more here: A One-Ingredient Swap for Your New Favorite French Toast. —The Editors

Watch This Recipe
Chocolate Babka French Toast
  • Prep time 5 minutes
  • Cook time 12 minutes
  • Serves 2 to 4
Ingredients
  • 1/2 cup whole milk
  • 2 large eggs
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 4 (3/4-inch) slices chocolate babka
In This Recipe
Directions
  1. In a wide, shallow bowl or rimmed plate (I actually like a pie pan best), combine the milk, eggs, and salt. Whisk with a fork until smooth.
  2. Heat a large cast-iron skillet over medium heat. Add the butter to melt completely.
  3. Dip the babka slices in the milk-egg mixture, flipping once, until totally soaked through. Add to the hot, buttered pan. Cook until deeply golden brown on both sides. (Depending on the size of your pan, you may have to fry the French toast in two batches.)
  4. Serve on the immediate, with whatever toppings strike your fancy. (Ideas in the headnote!)

See Reviews

See what other Food52ers are saying.

Review
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing stories about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now, she lives in Maplewood, New Jersey with her husband and their cat, Butter.