Ingredients
Units
- ¼ cup (4 Tbsp/60 g) unsalted butter, plus more for greasing
- 1 babka loaf or cinnamon loaf, about 15 oz (430 g)
- 3 large eggs
- ⅓ cup (75 ml) heavy cream
- 1 Tbsp vanilla extract or seeds from 1 vanilla bean
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 300°F (150°C). Grease a loaf pan with butter and set aside. Line a large rimmed baking sheet with parchment paper.
- Use a large chef’s knife to cut the babka into slices 1 inch (2.5 cm) thick. Lay the slices out on the prepared baking sheet, and set aside.
- In a large bowl, whisk together the eggs, cream, vanilla, and cinnamon. Dip the babka slices, 1 slice at a time, in the egg mixture. Coat both sides for about 30 seconds or so, allowing the babka slice to absorb some of the egg mixture without getting too soggy or falling apart. Repeat with all of the slices, placing them back on the parchment-lined baking sheet while you finish up.
- In a large sauté pan, heat 1 Tbsp of butter over medium-high heat. Once the butter is melted, add 2 slices of babka and fry, turning once, 1–2 minutes per side. Be careful that the heat isn’t too high, to avoid burning the babka slices. Transfer the browned slices to your prepared loaf pan, lining the slices up to re-create the original loaf shape. Continue heating 1 tablespoon of butter at a time in a pan and browning the babka slices in batches, 2 slices at a time, and transferring them to the loaf pan. Use all of the French toast slices to fill the loaf pan.
- If serving right away, place the loaf pan in the oven, uncovered, for 5–7 minutes longer. This will heat all the slices up to the same temperature and make them nice and toasty.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Quick
- Cuisine: Basics