Chocolate Babka French Toast

babka french toast hero shot

The Spruce / Cara Cormack

Prep: 20 mins
Cook: 15 mins
Babka Drying Time: 4 hrs
Total: 4 hrs 35 mins
Servings: 2 Slices
Yield: 4 to 5 Servings
Nutrition Facts (per serving)
1234 Calories
108g Fat
32g Carbs
35g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2
Amount per serving
Calories 1234
% Daily Value*
Total Fat 108g 138%
Saturated Fat 47g 235%
Cholesterol 925mg 308%
Sodium 529mg 23%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 3%
Total Sugars 23g
Protein 35g
Vitamin C 3mg 14%
Calcium 452mg 35%
Iron 4mg 25%
Potassium 710mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

As if it was possible for babka -- that yeasty bread studded and swirled with chocolate or cinnamon-- to get any better, dipping it in a vanilla and orange scented creamy custard and toasting it up in butter transforms an already decadent treat into a french toast miracle. While this recipe calls for chocolate babka, a cinnamon swirled one would also be delicious. Play off the sweetness of this french toast by topping it with a bit of flaky salt, some tangy mascarpone or even a swirl of your favorite tart raspberry or orange jam.

We are partial to Mekelburg's babka, which is baked fresh daily in Brooklyn, New York and can be ordered online and shipped across the States.


Babka French Toast


  • 1 loaf chocolate babka, such as Mekelburg's, sliced 1-inch thick

  • 5 large eggs

  • 2 large egg yolks

  • 2 teaspoons vanilla extract

  • 1 pinch kosher salt

  • 1 teaspoon granulated sugar

  • 2 1/2 cups half-and-half

  • 1 orange, zested, optional

  • 4 tablespoons unsalted butter, divided

  • 4 tablespoons oil

  • Confectioners' sugar, flaky salt, butter, maple syrup, yogurt, mascarpone, additional orange zest, raspberry or orange jam, optional, for serving

Steps to Make It

  1. Gather the ingredients.

    babka french toast ingredients

    The Spruce / Cara Cormack

  2. Place the babka slices on a rack set over a baking sheet to dry out for a few hours, or overnight. Alternatively, use the quick dry method described below.

    babka slices on rack to dry out

    The Spruce / Cara Cormack

  3. Whisk the eggs, egg yolks, vanilla, salt, and sugar in a large bowl or casserole dish.

    eggs being whisked for french toast custard

    The Spruce / Cara Cormack

  4. Whisk in the half-and-half and orange zest, if using.

    add cream and orange zest to custard mixture

    The Spruce / Cara Cormack

  5. Place a few slices of the dried out babka in the custard and let sit, turning once, until completely soaked through, for a total of 4 minutes.

    babka soaking in custard

    The Spruce / Cara Cormack

  6. Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large saute pan or cast iron skillet over medium heat until the butter foams. In batches, cook the bread until golden brown on both sides and just cooked through, about 2 minutes per side. Repeat with remaining french toast slices, adding remaining butter and oil as needed to keep the pan coated.

    babka french toast slices cooking in butter in cast iron pan

    The Spruce / Cara Cormack

  7. Serve french toast topped with a bit of flaky salt and any other toppings of your choice.

    babka french toast with various toppings

    The Spruce / Cara Cormack


    --Quick Dry Method: If you don’t have the time to let the slices dry out for hours or overnight, you can quickly dry them out by placing the slices on a rack set over a baking sheet and popping them in a 300 F oven for 20 minutes. This will not toast the bread, but will dry it out enough to get similar results, allowing the custard to absorb into the slices without making the final result too soggy.

    --Keeping French Toast Warm: To keep french toast slices warm while you cook, place the cooked slices on a rack set over a baking sheet in a 200 F while finishing the remaining slices.