Chocolate Babka French Toast

Chocolate Babka French Toast from The Artisan Jewish Deli at Home
Serves 6

Babka French toast started as a special that Wise Sons made on a whim, and it turned into one of their most popular menu choices. While it makes for a very sweet breakfast, it is also a great dessert that brings out thekid in everyone. The babka is made with plenty of chocolate that melts and creates a gooey, rich center in thisdish. The sour cream provides a cold, tangy contrast. Use any fruit that looks good—yellow peaches in thesummer are our personal favorite.

6 large eggs, beaten
1 cup whole milk
1 tablespoon granulated sugar
¼ teaspoon kosher salt
6 (1-inch-thick) slices Chocolate Babka (page 224)
2 tablespoons unsalted butter
½ cup sour cream
2 cups sliced fresh seasonal fruit, such as peaches, strawberries, or blood oranges

In a large bowl, whisk together the eggs, milk, sugar,and salt. Transfer to a high-sides baking dish forsoaking the babka. Submerge each slice in the batter for 2 to 3 minutes, flipping the slices after 1½ to 2minutes.

Meanwhile, heat a griddle or large cast-iron skilletover medium-high heat. Add the butter, letting itmelt just until it begins to foam. Lift the soakedbabka from the batter, allowing the excess to dripback into the baking dish. Place the babka on thegriddle and cook until browned on one side, 3 to4 minutes. Use a wide spatula to flip the slices andcook on the other side until browned, 2 to 3 minuteslonger. Transfer the French toast to warmed plates.

Top each slice with a dollop of sour cream and a large spoonful of fruit. Serve immediately.

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