Best Babka French Toast Recipe

French toast has become my top priority at breakfast. I love the classic, but when I’m looking for something extra special, this babka French toast is out of this world. It may sound intimidating, but the best part is that you’re not making it from scratch. You can purchase one right from the store, a loaf that’s already enriched with chocolate, cinnamon, and sugar syrup. It gets soaked in a simple egg and milk mixture, pan seared in butter, and coated in a raspberry butter. It’s a luxury in little time.

Babka densities:
There are softer cinnamon swirl types of babka and really dense ones. I prefer the latter, but you can use either when making this. I tested this one with babka from Davidovich Bakery. The babka was really flaky and decadent, so make sure your knife is super-sharp when cutting through. If a few pieces flake off in the custard dip, that’s okay. It will take a couple of minutes to absorb the custard, but will hold its shape.

Adjust your heat:
I felt the first batch took a little longer to cook than the second. The pan had time to heat up during the first batch, so when adding your slices in the second round, the outside might cook more quickly than the inside. Adjust your heat to a lower setting if it seems like the bread is searing too quickly.

Compound butter:
In my opinion, there is no better pairing than chocolate and raspberry. Instead of making a raspberry sauce, I thought incorporating your favorite store-bought seeded raspberry preserves or jam into softened butter would make this French toast more impressive. That way, you can still enjoy maple syrup too. To bring the raspberry jam to room temperature, dip the glass jar in hot water for a few minutes or microwave for a few seconds to remove the chill.

Storage:
Let cool and store the babka in an airtight container for up to 5 days. The butter can be made 1 week ahead. Wrap in plastic, roll into a log, and refrigerate.

Did you try making this? Let us know how it went in the comments!