So I couldn’t just leave yesterday’s Babka alone.
It was just screaming, “make french toast outta me”! Actually, I will not lie, the whole reason I made the Babka was so I could make the babka french toast. It’s just so perfect for this whole week. I mean, you could definitely make it on Christmas morning, but why not make it now?? It’s the start of a very festive and fun week and the food should be sweeter than ever.
Or at least I think so because I am a Christmas freak, but I am sure you guys know this by now.
My cousins, minus my uncle (he’s coming Tuesday), arrived yesterday and the girls have grand plans for baking cookies and decorating gingerbread houses either today or tomorrow. So excited. Especially because we will be doing it in my new home! Yeah! The barn is totally not anywhere near being “complete”, but my kitchen is looking pretty darn good and it totally needs to be christened with sugar cookies and gingerbread houses. I honestly could not think of a better way to season my new kitchen
I moved into the barn Friday night, but you guys the plumber and election where here past 9pm working to get my water and electric all worked out. Seriously, it’s amazing I am in here today typing this post. Huge thank you to my amazing mom who honestly worked miracles these last few months to get this place livable. And a huge thank you to my plumber, who is so flippin nice for installing my faucet at 9pm on a Friday night – the day before his birthday!! Yes, his birthday!!
I did feed him a warm ham and cheese sammie and umm the beers were definitely flowing for the workers. Oh, and you know I gave them all tins of sugar cookies, coconut caramel stuffed chocolate covered pretzels and granola. I mean I had to, so thankful for those guys!!
Everything is still a mess and all that, but hopping to get a bit more organized soon.
For now, let’s talk about this french toast.
It’s clearly very decadent, but again, it is Christmas week and everything should be decadent. Right?
It’s very simple, just some eggnog, eggs, vanilla and a touch a cinnamon and um, oh right, a little rum if you are into it.
So all you need to do is take those babka slices from yesterday and dip them through the eggnog mixture, fry them up in a skillet with some buttaah and eat warm with whipped cream and maple syrup. SO GOOD. The babka honestly makes for the very best french toast. It is a mix of brioche bread, chocolate, marzipan and all things delicious.
Wishing I had some left to make for everyone, but that babka is long gone. Thinking I may need to make a few more loafs. Put those new ovens to good use!
Eggnog Chocolate Marzipan Babka French Toast.
Servings: 8 Servings
Calories Per Serving: 205 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- Beat eggs and eggnog together. Add cinnamon, nutmeg, salt vanilla and rum. Dip sliced Babka into egg mixture, allowing each side to sit for 1-2 minutes in the eggnog mixture. You may also leave the slices in the eggnog mixture overnight.
- When ready to cook the french toast. Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the french toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately with whipped cream, toasted almonds and maple syrup. DEVOUR! 🙂
Oh, and the chocolate in the bread gets all melty and gooey and awesome. Yes!