Chocolate Cinnamon Babka French Toast

January 27, 2012

I made a great loaf of Chocolate Cinnamon Babka not too long ago. We mostly scarfed it up right away, but I did manage to squirrel away a few pieces for just this purpose. What can I say? I’m sure your imagination can run wild with this one! It was awwwwwwwesome! The orange zest really complements the chocolate in the Babka. I didn’t even need any syrup, though I couldn’t resist the butter 🙂 If you are planning on making that Babka, do your best to save a few morsel for this treat!

Chocolate Cinnamon Babka French Toast

yield: 6 slices


  • 6 thick slices of Chocolate Cinnamon Babka
  • 6 Large eggs
  • 1 Cup Milk
  • 1 Teaspoon vanilla
  • Finely grated orange zest from one large orange
  • 1/8 teaspoon freshly grated nutmeg

In a large, shallow bowl, whisk together the eggs, milk, vanilla and orange vest.

Add Babka slices to the egg mixture and turn gently to coat evenly.

Leave the bread in the egg mixture for 1-2 minutes, allowing it to soak up some of the liquid.

Lightly oil a griddle and heat it over medium-high heat. Remove the bread from the egg mixture and place on the hot griddle.

Cook until the babka is a golden brown, 1-2 minutes and then flip and cook the other side

Serve hot with butter and syrup if desired.


Harvest Apple French Toast

October 24, 2011

I’m happy to say the Fall weather held through the weekend around here! We went for a great hike on Saturday in a local park. The temperature was great (could’ve been a bit cooler…) and the changing leaves were gorgeous. On Sunday morning I decided to make some French Toast with a bit of the Harvest Apple Challah bread that I had made earlier in the week. It wasn’t a spur of the moment decision mind you. I had thought about it shortly after I had my first bite of that fantastic bread. I knew if I didn’t squirrel a couple pieces away for French Toast, there would be none left. So I acted quickly before we gobbled it all up!

Having that secret stash of bread was brilliant, just like this french toast turned out to be! All French toast is pretty great in my opinion, but the Apple Challah bread made this French toast particularly stunning. The recipe below is a basic french toast recipe with a little nutmeg thrown in as well as some “maple sugar”, to give it a nice fall, mapley taste. Maple Sugar is a sugar prepared from the sap of the sugar maple tree. It is sweeter than granulated sugar, so a little goes a long way. I found mine with all the other sugars in my local grocery store. It’s a bit pricey, but I really like it. It would be fine to substitute in granulated sugar and rely on Maple Syrup to provide the maple flavour. To each his own.

So, to sum it up, I guess I’m saying that you really should whip up some of that Harvest Apple Challah bread, if only to have it for the Harvest Apple French Toast. But if your family is anything like mine, you better think ahead and hide some before it’s gone. To let you in on a little secret… I have a bit more stashed away and will be making some Harvest Apple Bread Puddings soon. Stay tuned and in the meantime, enjoy the Harvest Apple French Toast!

Harvest Apple French Toast

yield: 2 pieces of French Toast


  • 2 thick slices of Harvest Apple Challah Bread (for recipe click here)
  • 1/2 cup milk
  • 1 egg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon maple sugar (or granulated sugar if you prefer)
  • 1 Tablespoon butter


Place milk, egg, cinnamon, nutmeg, vanilla and maple sugar in bowl. Whisk until well combined. Place Harvest Apple Challah slices in bowl and allow bread to soak up some liquid on one side and then flip bread over.

Melt 1 tablespoon butter in frying pan over medium heat. Place soaked bread slices in pan and cook, flipping as necessary, until both sides are golden brown.

Serve hot with butter and maple syrup.


Caramelized Rum Banana-Stuffed French Toast

February 21, 2011

So while we’re stuffing things into other things, à la the oreo stuffed chocolate chip cookies of my previous post, I thought you might like to see some french toast stuffed with caramelized rum bananas. I know my husband was very happy at its appearance. It’s unbelievably yummy! If the words “caramelized rum bananas” didn’t capture your attention, I don’t know what you’re like. I must admit though, the original recipe that I consulted for this dish did not include rum as one of the ingredients. That might have been all me-with no regrets though! Bananas and rum are without a doubt a match made in heaven.

Rum Bananas Caramelizing

In order to be able to stuff the lovely caramelized run bananas into the toast, you have to start off with a pretty thick piece of Challah bread, about 1 1/2 inches.

Big ole hunk o'bread!

You cut a  2 inch long slit in one side of the bread slice, extending down three-fourths of the way, to create a pocket. Once done you stuff that pocket full of the rummy banana bliss,

Stuffed toast slices

dunk it in the usual french toast egg/milk mixture and then pop it into a Panini maker to cook.

Panini Maker in action

Oh my giddy Aunt! Soooooooo good! The recipe I used recommended topping it with not only a toasted pecan maple syrup, but also a whipped crème fraĂ®che. We were happy topping ours solely with a simple whipped  cream, minus the crème fraĂ®che, and a few extra of the caramelized bananas. We did not feel that any syrup was necessary-as if “necessary” is a word that should come anywhere near this dish. It is pretty darn sweet. However, to each his own and who am I to judge an individuals sweet tooth. So, I have included the toasted pecan maple syrup in the following recipe. Enjoy!

Caramelized Rum Banana-Stuffed French Toast



For the toasted pecan maple syrup:

1 Tbs. unsalted butter

1/2 cup chopped pecans

Pinch of kosher salt

1 cup maple syrup

For the whipped cream:

1 cup heavy cream

2 Tbs. confectioners’ sugar

1/4 tsp. ground cinnamon

For the French toast:

2 Tbs. unsalted butter

2 Tbs. light brown sugar

1/2 cup granulated sugar

2 large ripe bananas, peeled and cut into 1/2-inch rounds

2 Tbs. dark rum

1-lb. loaf day-old challah, ends trimmed, bread cut into 6 slices, each 1 1/2 inches thick

2 cups milk

6 eggs

1/2 tsp. ground cinnamon

1/4 tsp. honey

2 tsp. vanilla extract


To make the toasted pecan maple syrup, in a fry pan over medium heat, melt the butter and cook until lightly browned, 2 to 3 minutes. Add the pecans and cook, stirring occasionally, until lightly toasted, about 3 minutes. Add the salt and maple syrup, increase the heat to high and cook until slightly thickened, about 2 minutes. Transfer to a bowl and keep warm.

To make the whipped cream, place the cream, confectioners’ sugar and cinnamon in the bowl of a stand mixer. Whip until stiff peaks form. Set aside until ready for use.

To make the French toast, in large sauté pan over medium heat, melt the butter. When the foam subsides, add the 2 Tbs. light brown sugar and the rum, stirring to dissolve the sugar. Add the banana slices and gently toss. Cook until the mixture is lightly caramelized and the bananas are tender, 4 to 5 minutes. Transfer to a small bowl and let cool. Using a small, sharp knife, cut a slit 2 inches long in one side of each bread slice, cutting three-fourths of the way. Stuff the pockets with the banana mixture, dividing evenly.

Preheat an electric Panini maker. Set a wire rack on a baking sheet.

In a large bowl, combine the milk, eggs, cinnamon, honey, the 1/2 cup granulated sugar and the vanilla extract and whisk together. Pour into a baking dish. Soak half of the bread slices for 5 minutes, turning occasionally.

Place the bread on the Panini maker and cook until browned, 4 to 5 minutes. Transfer to the rack-lined baking sheet. Soak and cook the remaining bread slices. Serve the French toast topped with whipped cream and the maple syrup should you desire. Serves 6.

Adapted from a Recipe by Chef Bryan Voltaggio found on William Sonoma Recipes.

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