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<\/a>The first few pieces of Babka French Toast that I ever made. Notice how flat and crispy they are. Photo by Karen Salkin, as is the one at the top of this recipe.<\/p><\/div>\n
The impetus for this recipe was that I recently bought way too much babka for Rosh Hashanah. So I tried to figure out something different to do with it, other than just eat it plain. And, being the laziest person on earth, I wanted it to be easy. And then it hit me\u2014Babka French Toast! I know that\u2019s not conventional, but when have I ever<\/em> been? But I was convinced it would work. And it totally did! (With a bit of experimenting, I have to admit.)<\/p>\n I wanted to give you the recipe today<\/em> because Yom Kippur, the highest Jewish holiday, begins tonight; it\u2019s when many of my people fast for about twenty-five hours. So this is good to keep in mind for Sunday\u2019s brunch, when it will taste especially<\/em> delicious.<\/p>\n Of course, babka has been most readily available during these Jewish holidays, but you can always<\/em> find it somewhere, especially in bakeries. (No worries if you\u2019re not a fan of chocolate\u2014babka also comes in cinnamon, apple, cinnamon raisin, and sweet cheese varieties at certain places. Or you can bake one yourself, although I\u2019ll<\/em> never be coming up with a recipe for one of those<\/em>!)<\/p>\n This is four different sizes of the Babka French Toast pieces just about done frying, all crispy and delicious! Photo by Karen Salkin.<\/p><\/div>\n Making Babka French Toast takes a bit longer than usual French toast, because of the hard-to-slice-properly nature of the confection, and keeping it on the fire longer than usual so that it gets nice and crispy. (Trust me\u2014you don\u2019t want \u201cfluffy\u201d with this one\u2014you definitely want flat and crispy!)<\/p>\n But it\u2019s worth the bit of extra time. Mr. X has only loved one of my creations more\u2014my English trifle. But he\u2019s eaten this recipe five or six times recently, declaring it \u201cabsolutely delicious\u201d each time. (And by the way, Mr. X, who\u2019s not of my ethnic persuasion\u2014but has often played<\/em> a Jewish guy on TV, so that fools people\u2014doesn\u2019t even like<\/em> babka! But he went nuts<\/em> over this brunch dish!)<\/p>\n This makes 8 slices of delish French Toast. And, as usual with my recipes, you do have a few choices on the ingredients. Let\u2019s get to it.<\/p>\n I used Kosher salt because that\u2019s always best for baking, which this is akin to.<\/p>\n CHOCOLATE CHIP BABKA FRENCH TOAST<\/strong><\/p>\n INGREDIENTS:<\/strong><\/p>\n The 1 staple:<\/p>\n 8 not-too-thick slices of the babka loaf [Note: It has a tendency to crumble, so don\u2019t make it too thin, either.]<\/p>\n All the ingredients. Photo by Karen Salkin.<\/p><\/div>\n Choices: eggs: either 2 large ones or 1\/3 cup of liquid egg whites, (which is what I used)<\/p>\n 1\/4 tsp. any<\/em> kind of salt, except for a savory variety, such as seasoned. (But Kosher salt is usually best for anything akin to baking.) Just don\u2019t overdo it!<\/p>\n frying pan lube (I always use canola oil spray, but you can use a different oil spray or 2-3 tablespoons of unsalted butter per every 2 slices, if you prefer)<\/p>\n<\/a><\/a>
\n1\/2 cup any<\/em> kind of milk (I used almond milk a few times and soy milk a couple of others, just because those are the varieties I had on hand at the time)<\/p>\n