Decadent Chocolate Babka French Toast with Espresso Syrup Tips, FAQ & printable recipe

Tips for success

For the most decadent results, serve the French toast immediately while the chocolate ribbons are still warm and gooey. The contrast between the warm, soft bread and the cool, slightly salty garnish is what makes this dish so special.

If you are serving multiple people, you can keep the finished French toast on a wire rack in a low-temperature oven to keep them warm while you finish cooking the remaining slices, ensuring everyone gets a perfect, hot serving.

The quality of the maple syrup makes a significant difference in the final flavor profile. Opt for a pure, dark-grade maple syrup if possible, as its robust flavor stands up well to the intense chocolate and the bitterness of the espresso infusion.

If you find the espresso flavor too strong, start with a smaller amount of powder and adjust to your preference. Remember that the flaky sea salt is not just for decoration; it is essential for cutting through the sweetness and enhancing the complexity of the cocoa.

Variations

• Orange Infusion: Add a teaspoon of freshly grated orange zest to the egg and cream custard. The bright citrus notes perfectly complement the deep, dark chocolate ribbons in the babka.
• Toasted Nut Crunch: Sprinkle a tablespoon of toasted, chopped hazelnuts or pecans over the final dish before serving. This adds a wonderful nutty crunch that pairs beautifully with the molten chocolate.

Storage and make-ahead

Fridge

Store in an airtight container for up to 24 hours.

Freezer

Freezing is not recommended as the texture of the babka custard will degrade.

Reheat

Reheat in a toaster oven at 300°F (150°C) until warm and slightly crisp.

If you have leftovers, allow the French toast to cool completely on a wire rack to prevent the bottom from becoming soggy. Once cooled, place the slices in an airtight container. It is best to consume leftovers within one day to maintain the best texture.

Avoid storing them for longer periods as the moisture from the custard can cause the babka to break down and lose its appealing texture, leading to a less than ideal eating experience upon reheating.

You can prepare the custard mixture up to 24 hours in advance and store it in the refrigerator in a sealed container. However, do not slice or soak the bread ahead of time, as the babka will absorb too much liquid and become mushy. Keep the babka in its original packaging until you are ready to slice and cook. This allows you to have a quick start to your brunch while ensuring the toast maintains its perfect, custardy texture.

Serving ideas

Serve the French toast on warmed plates to help maintain the temperature of the dish. Because this is a very rich and indulgent breakfast, it pairs well with a side of fresh, tart berries or a simple citrus salad, which provides a refreshing contrast to the density of the chocolate babka. A cup of unsweetened coffee or tea is also a perfect accompaniment, as it cleanses the palate between bites of the rich, custardy bread.

When plating, try to arrange the slices so the most attractive, chocolate-heavy sides are facing up. A light drizzle of the warm espresso syrup immediately before serving ensures that the toast does not become overly soft from the liquid.

If you have extra syrup, serve it on the side in a small ramekin for dipping. The final touch of flaky sea salt should be added right at the table to ensure the crystals remain crisp and provide that necessary textural contrast.

Frequently asked questions

Recipe card

Decadent Chocolate Babka French Toast with Espresso Syrup

Prep 5 minCook 6 minTotal 11 minServes 1

Ingredients

• 2 slices of braided dark chocolate babka, cut 3 centimeters thick
• 2 eggs
• 80 ml heavy cream
• 1 pinch salt
• 25 g unsalted butter
• 2 tbsp warm espresso-infused maple syrup, for serving
• 1 pinch flaky sea salt, to taste

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, eggs, milk

Food safety: The eggs in this dish are served soft and custardy. Use pasteurised eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

480

Protein

12.5 g

Carbohydrates

45 g

Fat

28 g

Fiber

2 g

Sugar

22 g

Sodium

320 mg

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