Decadent Chocolate Babka French Toast with Espresso Syrup Step-by-step instructions

Before you start

Before you begin cooking, ensure all your ingredients are measured and ready to go. Because the cooking process moves quickly once the butter hits the pan, having the custard whisked and the babka sliced beforehand is vital.

Set out your non-stick skillet, a whisk, and a shallow bowl that is wide enough to accommodate the bread slices. Keep your spatula nearby to ensure you can flip the toast without damaging the delicate, custard-soaked slices. Clear your workspace and ensure you have easy access to the syrup and sea salt for the final garnish.

Instructions

Custard Preparation

1. 1Prepare the custard
   In a shallow bowl, whisk together the eggs, heavy cream, and a pinch of salt until the mixture is uniform and pale yellow. Ensure there are no large streaks of egg white remaining, as this will help the custard coat the bread evenly without leaving eggy spots on the finished toast.
   Look for The mixture should be completely smooth and homogeneous.
   Tip Use a wide, shallow bowl to make dipping the thick slices easier.

The custard should be a uniform, pale yellow color with no visible clumps of egg. It should be thin enough to soak into the bread but thick enough to coat it thoroughly. Check that your bowl is wide enough to fit the bread slices comfortably without having to stack or cram them, as this ensures an even soak across the entire surface of the babka.

Soaking and Pan-Frying

2. 2Dip the babka
   Using a serrated knife, cut the babka into two thick, 3-centimeter slices. Submerge each slice into the custard mixture, allowing it to soak for 20 seconds on each side. Do not let the bread soak for too long, or the delicate crumb of the babka may become overly saturated and fall apart when lifted.
   Look for The bread should feel heavy and damp but still hold its shape.
   Tip Lift the bread carefully with a spatula to prevent it from breaking.

After soaking, the bread should look saturated but still be easy to pick up. As it fries, listen for a gentle sizzle rather than a harsh crackle.

The chocolate ribbons should start to soften and darken as they caramelize. If you see smoke or smell burning, lower the heat immediately, as this indicates the sugar is scorching before the interior is cooked.

Final Garnish and Serving

3. 3Pan-fry the French toast
   Place the butter in a non-stick skillet over medium-low heat. Once the butter is foaming, add the dipped babka slices. Fry gently at 165°C (329°F) for 3 minutes per side. Cook until the exposed chocolate swirls become caramelized and sticky. Ensure the internal temperature reaches 160°F (71°C) to cook the eggs through. Remove from the pan and drizzle immediately with warm espresso-infused maple syrup and a pinch of flaky sea salt.
   Look for The exterior should be golden brown and the chocolate ribbons should look dark and glossy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Watch the heat closely; if the chocolate starts to smell burnt, lower the temperature immediately.

Once the toast is cooked, it should be removed from the pan immediately to prevent overcooking. The final check involves ensuring the chocolate is glossy and the syrup is warm. Drizzle the syrup evenly over the top, letting it pool in the crevices of the babka, and finish with a light dusting of flaky sea salt to brighten the intense chocolate flavors.

Common mistakes

A common mistake is soaking the bread for too long, which causes the babka to lose its shape and turn into a soggy mess. Another frequent error is using a pan that is too hot, which burns the chocolate ribbons before the custard has a chance to set properly.

Always aim for a steady, medium-low heat to ensure even cooking. Finally, overcrowding the pan can lead to steaming rather than frying, which prevents the edges from becoming properly crispy. Cook in batches if necessary to maintain the ideal temperature and texture.

How to tell it’s done

The French toast is done when both sides are a deep, uniform golden brown and the chocolate ribbons appear glossy and slightly molten. The center of the bread should feel firm yet springy to the touch.

Using a digital thermometer, ensure the thickest part of the toast reaches an internal temperature of at least 160°F (71°C) to safely cook the eggs. The edges should be slightly crisp, providing a satisfying crunch that contrasts beautifully with the soft, rich center of the babka.

• Egg dishes: 160°F (71°C) in the thickest part