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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?
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Oh, and the chocolate in the bread gets all melty and gooey and awesome. Yes!
It seems the chocolate marzipan babka recipe is giving me a broken link. It used to be here:
https://www.halfbakedharvest.com/salted-chocolate-marzipan-babka/
Thank you Donna! xTieghan
I can’t seem to find the recipe for the bread? Is it no longer on the blog?
Hey Olivia! I am so sorry, the bread recipe is no longer on the blog. I recommend using the below recipe or using store bought. I am so sorry for the trouble. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
https://cooking.nytimes.com/recipes/1018045-chocolate-babka
Hi Tieghan– I had the babka recipe pinned, but the link is now taking me to a 404 not found page. Can you post the link here so I can give it a shot? Thanks in advance!
–Emily
Hi Emily! I am so sorry, I had some problems with that recipe and it’s now not working. Hoping to post a new version soon. SO SORRY for the trouble.
Absolutely genius!
Thank you Cassandra!