Is there anything better than French toast for Sunday breakfast?
French toast made with BABKA by [bayk] is simply BEST French Toast! Fluffy and tender on the inside, gloriously browned on the outside.
Thick slices of BABKA by [bayk], soaked in a mixture of beaten eggs with milk and vanilla, toasted in a frying pan, and served with butter and maple syrup. This has to be one of our favorite, and most indulgent, breakfast dishes.
Print Recipe French Toast
In a cake pan, whisk together custard ingredients (eggs, half n’ half, sugar and vanilla).
On the stovetop, preheat a skillet or griddle over medium-low heat
Slice the BABKA by [bayk] into 8 - 1” slices. Working in two batches, add four slices into the liquid ingredients in the cake pan. After 1 minute of soaking, flip the slices over and allow to rest for 1 additional minute.
Add 1 1/2 tbsp of butter to the pan. When it starts to foam, tilt the pan to completely coat the bottom.
Lift one piece of bread from the custard and hold it briefly over the custard to let any excess drip off. Lay the bread gently in the pan or griddle. Repeat with additional slices. After a few minutes, look under a slice to see if the French toast has turned golden brown. When it has, flip each piece and continue cooking. Monitor and adjust the heat so your toast doesn't burn.
When the first batch has nearly finished cooking, place the remaining four slices of bread in the liquid ingredients to soak, one minute per side. As the first batch of French toast finishes, transfer the pieces to a serving platter. Wipe out the frying pan. Return the pan to the flame, add 1 1/2 tbsp of butter and cook the second batch of French toast as described above
Drizzle with warm maple syrup and top with fresh berries!