30 min
30 min
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One of the greatest joys of baking is when the leftovers end up surpassing the original creation. It’s a rare occurrence, but when it does happen, it calls for celebration. Case in point: today, my cinnamon cocoa babka from yesterday transformed into an extraordinary French toast. Enhancing the batter with a splash of orange juice, I dipped the babka slices before frying them in butter. A finishing touch of freshly grated orange zest atop each slice completed the dish—a testament to my belief in utilizing every part of an ingredient. What makes it even more remarkable is that it’s not just any French toast—it’s French toast made from babka. I mean, really, could it get any better than this?
Start by making the batter- in a bowl, mix together milk, sugar, egg, and orange juice until homogenous.
Dip the babka in and let it soak the batter in. Meanwhile, make the whipped cream by whisking heavy cream and sugar together until you achieve soft peaks.
Heat up a medium-sized pan on a medium heat. Add 1/2 tbsp butter; once it’s melted, add one batter-soaked babka slice. Cook for 2 minutes, flip, and cook for additional 2 minutes. Repeat with the rest of the babka slices.
Plate- pile 2 French toast on each other, add maple syrup, 1 big tbsp whipped cream, strawberry, zest the orange, and drizzle olive oil on top.
YASSS!
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