Modern Israeli Cooking by Danielle Oron

Author:Danielle Oron [Oron, Danielle]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2015-08-28T00:00:00+00:00

CHOCOLATE BABKA FRENCH TOAST

WITH FRESH WHIP AND PISTACHIOS

Babka has become a fad. But in reality, it’s been a bread delicacy for many a year. It’s made from a yeasty bread dough that is rolled with chocolate, poppy seeds or cinnamon, then split in half and braided for the ultimate swirled bread. If you make this at home, more power to you. Store-bought babka is great and when you can buy it from the store, you don’t have to make it (unless you work at that store). So instead of a boring challah French toast, we’re going babka on it. Be ready for a sugar high and then a sugar crash. But a happy sugar crash nonetheless.

MAKES 4 SERVINGS

INGREDIENTS

1 loaf chocolate babka

1 cup (240 ml) heavy cream (35%–40%)

1 cup (240 ml) milk

6 large eggs

1 ½ tbsp (23 ml) vanilla bean paste, or extract

½ tsp salt

1 cup (240 ml) heavy whipping cream (35%–50%)

3 tbsp (40 g) sugar

½ tsp vanilla bean paste or extract

Butter for frying

Powdered sugar

Chopped pistachios

Maple syrup

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