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A rectangular baking dish filled with babka french toast bread pudding swirled with chocolate, topped with fresh raspberries and powdered sugar, sits on a light cloth beside a bowl of raspberries and a tub of chocolate spread.
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Babka French Toast

Leftover babka slices are soaked in a vanilla cinnamon custard mixture and sit overnight. The most decadent make ahead breakfast! 

Ingredients

For the bottom layer

  • 2 tablespoons maple syrup
  • ¼ cup brown sugar
  • 3 TB unsalted butter and a pinch or salt or salted butter
  • Days old slices of chocolate babka store bought or homemade

Custard

  • 1 cup whole milk
  • 3 large eggs
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon pure vanilla extract
  • Sugar for sprinkling

Instructions

  • Melt the butter and stir in the maple syrup and brown sugar. Pour it into the bottom of a casserole dish and turn the dish a few times to ensure the entire bottom is covered.
  • In a large bowl, whisk together all the custard ingredients until well combined. Dip slices of babka into the custard and arrange in the casserole dish so that half of each slice is on top of another.
  • Pour remaining custard over the bread. Cover with foil and set in the fridge overnight.
  • The next morning, preheat the oven to 350 F. Uncover the dish and sprinkle sugar over the top.
  • Bake for 45 minutes, until the top is sufficiently browned and custard is slightly puffy and set.