Before we get started you must know this - Babka is a bready cake or cakey bread - yeast-raised, sweet, and layered with lots of good stuff, like gooey chocolate or sugary cinnamon. Here, we’re using the chocolate kind. It’s an all-too-easy way to take a breakfast classic and make it weekend-decadent. A few favorite ways to top it off: confectioners’ sugar, salted butter, and maple syrup, or sour cream and jam.
A note about sourcing: If you can’t find Babka wherever you live, feel free to substitute another sweet, swirly bread (think cinnamon-raisin). It’ll be different, but still delicious.
Let's get started with the recipe:
1/2 cup whole milk 2 large eggs 1/4 teaspoon kosher salt 2 tablespoons unsalted butter 4 (3/4-inch) slices chocolate babka
In a wide, shallow bowl or rimmed plate combine the milk, eggs, and salt. Whisk with a fork until smooth.
Heat a large cast-iron skillet over medium heat. Add the butter to melt completely.
Dip the babka slices in the milk-egg mixture, flipping once, until totally soaked through. Add to the hot, buttered pan. Cook until deeply golden brown on both sides.
Serve on the immediate, with whatever toppings that suit your taste buds.
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