Chocolate Babka French Toast with Mascarpone Tips, FAQ & printable recipe

Tips for success

For the ultimate texture, use a mix of clarified butter and a small amount of vegetable oil to ensure the griddle is well lubricated and the butter doesn't burn.

If you're making a large batch, keep the cooked slices warm in a 200°F (93°C) oven while you finish the rest. This prevents them from cooling and losing their crispness.

The ganache can be made ahead by heating 1/2 cup of heavy cream and pouring it over 4 oz of chopped dark chocolate; let it sit for 5 minutes then stir until smooth.

For a thinner drizzle, add a bit more cream. The mascarpone should be softened at room temperature for easy spreading, and the sea salt should be flaky, like Maldon, for the best crunch.

Variations

• Almond-Chocolate Babka French Toast: Replace the orange zest with 1/2 teaspoon of almond extract and top with sliced almonds. The nutty flavor pairs beautifully with the chocolate and mascarpone.
• Salted Caramel Drizzle: Swap the chocolate ganache for a warm salted caramel sauce. The caramel's buttery sweetness contrasts with the dark chocolate babka.
• Berry Compote Topping: Add a spoonful of warm mixed-berry compote under the mascarpone. The tart berries cut through the richness and add a bright, fruity element.
• Spiced Custard: Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the custard for a warm, aromatic flavor. This works especially well during the fall.

Storage and make-ahead

Fridge

Store leftover French toast in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet to restore crispness.

Freezer

Freeze cooked French toast slices in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat in a toaster oven at 350°F (175°C) for 5-7 minutes, or in a skillet over medium heat until hot and crisp. Avoid microwaving, as it makes the bread soggy.

Store any leftover French toast in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or on a skillet to restore crispness.

The toppings should be stored separately—mascarpone in the fridge, ganache at room temperature or reheated gently. Leftovers can be enjoyed cold, but they are best reheated.

You can prepare the custard up to a day in advance and store it in the refrigerator. Slice the babka and keep it wrapped at room temperature. When ready to cook, simply dip and sear. The toppings can also be prepared ahead—ganache can be made and refrigerated, then reheated gently. This makes brunch entertaining effortless.

Serving ideas

Serve the French toast hot off the griddle, topped with a generous dollop of mascarpone, a sprinkle of flaky sea salt, and a warm chocolate ganache drizzle. The contrast of crispy edges, soft custardy center, and creamy toppings is irresistible. Pair with a cup of strong coffee or a glass of cold milk to balance the richness.

For a brunch spread, arrange the French toast on a large platter and let guests add their own toppings. This allows everyone to customize the amount of mascarpone and ganache.

The dish is rich, so a small portion goes a long way—cut each slice in half for serving if desired. Fresh berries or a dusting of powdered sugar would be a lovely addition, but the recipe is perfect as is.

Frequently asked questions

Recipe card

Chocolate Babka French Toast with Mascarpone

Prep 15 minCook 12 minTotal 27 minServes 4

Ingredients

• 8 slices chocolate babka, sliced 2 inches thick
• 4 large eggs
• 1 1/2 cups heavy cream
• 1 tbsp vanilla extract
• 1 tbsp orange zest
• 3 tbsp clarified butter
• 1/2 cup mascarpone cheese
• flaky sea salt, to taste
• 1/2 cup warm chocolate ganache

Instructions

1. In a wide, shallow bowl, whisk the eggs, heavy cream, vanilla extract, and orange zest until fully combined and smooth. Place the babka slices in the custard and let them soak for 60 seconds per side, turning gently with a spatula to coat evenly. The bread should absorb the custard without becoming soggy.
2. Place a cast-iron griddle or large skillet over medium heat and add the clarified butter. Swirl to coat the surface. Heat until the butter shimmers and a drop of water sizzles on contact, but do not let it smoke.
3. Carefully lay the soaked babka slices on the hot griddle in a single layer. Cook for 3 minutes per side, or until the bottoms are deeply golden and the chocolate swirls begin to caramelize. Flip gently with a spatula and cook the other side for another 3 minutes. Work in batches if needed, adding more butter between batches.
4. To ensure the eggs are fully cooked, insert an instant-read thermometer into the thickest part of a slice. The temperature should register at least 160°F (71°C). If not, continue cooking for another minute or two per side until the target is reached.
5. Transfer the cooked French toast to serving plates. Dollop with mascarpone cheese, sprinkle with flaky sea salt, and drizzle generously with warm chocolate ganache. Serve immediately while hot and crisp.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

780

Protein

18 g

Carbohydrates

58 g

Fat

52 g

Fiber

4 g

Sugar

28 g

Automatic estimate from the ingredient list, not laboratory-verified.