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Babka French Toast Delight

Section: Rise and Shine with Delicious Breakfast Recipes

Slices of chocolate-heavy babka become a luxurious breakfast when soaked in a simple egg-milk mixture, then seared in butter until golden and tender. The raspberry compound butter brings a burst of fruity flavor and effortless elegance to each serving, pairing perfectly with a drizzle of maple syrup. Using store-bought or bakery babka keeps this process wonderfully easy. Whether your loaf is dense or tender, let each slice absorb that custard for the perfect custardy center. Serve warm for a morning treat that's indulgent and memorable, ready with minimal effort.

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A woman wearing a pink apron is cutting a cake.
Published By Evelyn
Updated as of Thu, 23 Oct 2025 01:14:05 GMT
French toast with strawberry and whipped cream. Bookmark
French toast with strawberry and whipped cream. | foodbymary.com

Babka French toast is my must-make when breakfast needs a little magic. Instead of starting from scratch, grab a chocolate-streaked babka loaf from your favorite bakery or grocery store. The bread soaks up a classic custard, then crisps in butter on the stove, and gets a final swirl of raspberry compound butter. It is decadent, special, and endlessly easy to pull off.

I first tried making this for a brunch with friends and now it is my go-to when I want to impress. The raspberry butter truly makes people swoon and there are never leftovers.

Ingredients

  • Large eggs: bring richness and structure make sure they are fresh
  • Whole milk: for a creamy custard go for full fat for best results
  • Kosher salt: helps balance the sweetness use a flaky kind for dissolving
  • Chocolate babka loaf: is the centerpiece look for a dense loaf with thick chocolate ribbons I love using a bakery version but grocery store babka works too
  • Unsalted butter: is key for crisping and also whipping with jam make sure it is softened before you start
  • Seeded raspberry preserves: create a sweet tart topping use a high quality variety for the fullest berry flavor
  • Ground cinnamon: gives warmth and a classic French toast note pick a fresh spice for best results
  • Pure maple syrup: brings it all together use grade A for best flavor

Step-by-Step Instructions

Make the Custard:
Whisk together the eggs milk and salt in a large bowl until completely blended and smooth. The custard should look pale and uniform without streaks of yolk or white.
Soak the Babka:
Slice your babka into thick pieces about three quarters to one inch thick. Lay the slices gently in the custard mixture and let each side soak for one to two minutes so the center absorbs plenty of moisture without falling apart. If the loaf is dense it will take a little longer to soak up the egg.
Cook the French Toast:
Heat a tablespoon of butter in a large nonstick skillet over medium heat until the butter turns foamy but not brown. Place several custard-soaked babka slices into the pan without crowding. Let them cook undisturbed for three to four minutes until the first side is golden and cooked through. Flip carefully and cook for another three minutes on the second side. Repeat with more butter and remaining slices.
Make the Raspberry Butter:
Add the rest of the softened butter to a mixing bowl. Using an electric mixer beat it until pale and fluffy one to two minutes. Add the room temperature raspberry preserves and cinnamon. Continue to beat until the mixture is even and a deep pink. The finished butter should look whipped and light.
Serve Everything Warm:
Arrange the French toast on a plate and layer with a thick dollop of raspberry butter. Finish with a drizzle of pure maple syrup on the side.
French toast with strawberry jam and syrup. Bookmark
French toast with strawberry jam and syrup. | foodbymary.com

My favorite part is reaching the center slice of babka that is packed with extra chocolate. Every time my family gathers around the table to enjoy this French toast we end up fighting over that one perfect piece. It is always the one everyone tries to grab first.

Storage Tips

Let any leftover French toast cool completely before storing tightly wrapped in the fridge. It stays good for up to five days and reheats best in a low oven to stay crisp. The raspberry butter keeps well in the fridge for a week or you can freeze it and slice off pieces as needed for other breakfast treats.

Ingredient Substitutions

No chocolate babka at your bakery Try making this with cinnamon swirl challah or any rich bakery bread that can hold up to soaking. You can also swap the raspberry preserves for strawberry or blackberry and it will be just as delicious. If you need a dairy free version substitute coconut milk and a vegan non dairy butter.

Serving Suggestions

Serve thick slices dusted with powdered sugar fresh berries or toasted chopped nuts for crunch. I love to offer a selection of fruit like orange segments or sliced strawberries on the side. If you want a truly decadent brunch top each plate with a little whipped cream and a second pat of raspberry butter.

French toast with strawberry and raspberry jam. Bookmark
French toast with strawberry and raspberry jam. | foodbymary.com

Cultural and Historical Context

Babka is a beloved Eastern European bread with deep Jewish roots known for its twisted chocolate filling and buttery texture. Turning it into French toast pays homage to both classic Jewish delis and American brunch traditions. It is a dish that transforms a bakery staple into something festive and celebratory.

Common Recipe Questions

→ What type of babka works best?

Either a dense or soft cinnamon-swirl babka is delicious. Dense chocolate babka provides a rich bite and holds up well during soaking and pan-searing.

→ How do I keep babka slices intact while dipping?

Use a very sharp knife for slicing. If your babka flakes a little in the custard, that’s normal—just handle gently while soaking.

→ Can I make the raspberry butter in advance?

Yes, prepare and refrigerate the raspberry butter up to a week ahead. Wrap it tightly to maintain freshness and flavor.

→ What’s the best way to adjust cooking for multiple batches?

Keep an eye on your pan temperature—reduce heat for the second round if needed, since a hot pan will cook the next batch more quickly.

→ How should leftovers be stored?

Let any leftovers cool, then store babka slices in an airtight container for up to five days. Raspberry butter keeps well in the fridge for a week.

Babka French Toast Delight

Chocolate babka slices get soaked, seared, and paired with whipped raspberry butter for a quick, decadent bite.

Prep Time
15 minutes
Cooking Time
15 minutes
Complete Time
30 minutes
Published By: Evelyn

Recipe Category: Breakfast

Skill Level: Moderately Challenging

Cuisine Type: Jewish American

Total Portions: 8 Serves How Many (8 slices)

Dietary Preferences: Vegetarian-Friendly

Required Ingredients

→ Custard Mixture

01 3 large eggs
02 160 ml whole milk
03 1.25 ml kosher salt

→ Main

04 1 loaf chocolate babka (approx. 680 g), sliced into 8 pieces, each 2–2.5 cm thick

→ Cooking & Compound Butter

05 115 g unsalted butter, softened, divided
06 45 g seeded raspberry preserves, room temperature
07 1.25 ml ground cinnamon

→ To Serve

08 Pure maple syrup

Step-by-Step Instructions

Step 01

In a large bowl, vigorously whisk the eggs with whole milk and kosher salt until well combined.

Step 02

Submerge each slice of chocolate babka in the custard, turning to ensure both sides are evenly coated. Let soak for 1–2 minutes per side for full absorption.

Step 03

Heat 15 g (1 tbsp) of butter in a large nonstick skillet over medium heat. Working in batches, transfer custard-soaked babka slices to the skillet. Cook undisturbed until golden and custard is set on one side, approximately 3–4 minutes. Flip slices and cook an additional 3 minutes, or until firm. Repeat with 15 g (1 tbsp) butter for each batch.

Step 04

While the babka cooks, whip the remaining 90 g (6 tbsp) butter in a large bowl using a handheld mixer at medium-high speed until light and fluffy, about 1–2 minutes. Add raspberry preserves and cinnamon, beating just until the mixture forms a smooth and cohesive, deep pink butter.

Step 05

Transfer the warm babka slices to serving plates. Dollop generously with raspberry compound butter and offer pure maple syrup alongside.

Handy Cooking Tips

  1. Use a serrated bread knife for clean babka slices, especially if your loaf is flakier.
  2. For easier mixing, bring both butter and raspberry preserves to room temperature before combining.
  3. Leftover babka French toast can be stored in an airtight container for up to five days; compound butter can be prepared up to a week in advance and refrigerated.
  4. If bread browns too rapidly, reduce heat to ensure thorough cooking without burning.

Necessary Kitchen Tools

  • Large mixing bowl
  • Whisk
  • Large nonstick skillet
  • Handheld electric mixer
  • Serrated bread knife
  • Spatula

Allergy Details

Always check ingredient packaging for potential allergens and consult a healthcare professional when in doubt.
  • Contains eggs, gluten, dairy.

Nutritional Information (Per Serving)

These nutrition details are for guidance and don’t replace professional advice.
  • Calories: 420
  • Fat: 24 grams
  • Carbohydrates: 41 grams
  • Proteins: 8 grams