I love this recipe because it turns a store-bought babka into something spectacular with almost no extra work. The custard is simple, the cooking process is quick, and the raspberry butter feels like a bakery-style upgrade. It’s the kind of breakfast I make when I want something indulgent but don’t want to spend all morning prepping.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 large eggs 2/3 cup whole milk 1/4 tsp. kosher salt 1 (1 1/2-lb.) loaf store-bought or homemade chocolate babka, cut 8 (3/4″- to 1″-thick) slices 8 Tbsp. unsalted butter, softened, divided 3 Tbsp. seeded raspberry preserves, room temperature 1/4 tsp. ground cinnamon Pure maple syrup, for serving
Directions
In a large bowl, whisk the eggs, milk, and salt. Add the bread slices and briefly soak them until coated, about 1 to 2 minutes per side.
In a large nonstick skillet over medium heat, heat 1 tablespoon of butter. Working in batches, cook the soaked babka slices, undisturbed, until the custard firms up and the bottom turns golden, 3 to 4 minutes. Flip and cook the other side for about 3 minutes more. Repeat with another tablespoon of butter and the remaining slices.
While the toast cooks, beat the remaining 6 tablespoons of butter in a large bowl with a handheld mixer on medium-high speed until light and fluffy, 1 to 2 minutes. Add the raspberry preserves and cinnamon, beating until the mixture is smooth and deeply pink.
Serve the warm babka French toast with whipped raspberry butter and maple syrup.
Servings and Timing
This recipe makes 4 servings. Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Variations
I like using cinnamon babka instead of chocolate when I want something a little lighter but still rich. I’ve also swapped the raspberry preserves for strawberry jam or orange marmalade to change the flavor of the compound butter. If I want extra decadence, I sprinkle a little powdered sugar or add fresh berries on top.
Storage/Reheating
I store leftover French toast in an airtight container for up to 5 days. To reheat, I warm slices in a 300°F oven for about 10 minutes or gently heat them in a skillet so they regain a bit of crispness. The raspberry butter keeps well when wrapped tightly and refrigerated for up to a week.
FAQs
Can I use a different type of babka?
Yes, I often switch between chocolate and cinnamon depending on what I’m craving.
Should I use stale or fresh babka?
Both work, but I like slightly stale babka because it absorbs the custard without getting too soft.
Can I bake the French toast instead?
Yes, I sometimes bake it at 375°F for about 12 to 15 minutes, flipping halfway through.
Can I freeze the French toast?
I freeze cooked slices on a sheet tray, then store them in a freezer bag for up to 2 months.
Can I make the custard ahead of time?
Yes, I whisk it together the night before and keep it refrigerated until I’m ready to cook.
Will the babka fall apart in the custard?
Some pieces may flake, but it still holds its shape well, and those little bits taste great when cooked.
Can I make the raspberry butter without a mixer?
Yes, I soften the butter thoroughly and mix it by hand until smooth.
Can I use low-fat milk?
I prefer whole milk for richness, but low-fat milk works in a pinch.
How do I prevent the outside from cooking too quickly?
I adjust the heat to medium-low if the slices start browning faster than the custard can set.
Can I add spices to the custard?
Yes, I sometimes add a pinch of cinnamon or nutmeg for extra warmth.
Conclusion
This Babka French Toast feels like a bakery-style treat that I can make right at home with minimal effort. I love how the babka becomes soft, custardy, and slightly crisp, and the raspberry butter adds the perfect fruity finish. It’s a quick, decadent breakfast that always impresses and never disappoints
A rich and indulgent French toast made with chocolate babka, soaked in a simple custard, pan-fried until golden, and served with a luscious raspberry butter.
Author:Amy
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Breakfast
Method:Pan-Fried
Cuisine:American
Diet:Vegetarian
Ingredients
3 large eggs
2/3 cup whole milk
1/4 tsp kosher salt
1 (1 1/2-lb.) loaf chocolate babka, cut into 8 slices (3/4″ to 1″ thick)
8 Tbsp unsalted butter, softened and divided
3 Tbsp seeded raspberry preserves, room temperature
1/4 tsp ground cinnamon
Pure maple syrup, for serving
Instructions
In a large bowl, whisk together the eggs, milk, and salt. Add the babka slices and let them soak for 1–2 minutes per side, just until coated.
Heat 1 tablespoon of butter in a large nonstick skillet over medium heat. Working in batches, cook the soaked babka slices undisturbed until golden and the custard is set, 3–4 minutes. Flip and cook the other side for about 3 minutes more. Repeat with another tablespoon of butter for the remaining slices.
Meanwhile, in a separate bowl, beat the remaining 6 tablespoons of butter with a handheld mixer on medium-high speed until light and fluffy, 1–2 minutes. Add the raspberry preserves and cinnamon, beating until smooth and pink.
Serve the warm babka French toast topped with whipped raspberry butter and maple syrup.
Notes
Try cinnamon babka for a lighter variation.
Raspberry preserves can be swapped for strawberry jam or orange marmalade.
Best reheated in a 300°F oven for crispness.
Powdered sugar or fresh berries make great toppings.
