Chocolate Hazelnut Babka French Toast

I’m excited about Chocolate Hazelnut Babka French Toast, a fusion of Eastern European Jewish traditions and modern brunch flair. I start by whisking 4 eggs with a cup of whole milk, vanilla, and cinnamon, then mix in chopped hazelnuts and chocolate chips for that nutty crunch. After dipping and frying the babka slices until golden, it’s pure indulgence. Check out the rest for history, tips, and ways to make it your own.

History

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Chocolate Hazelnut Babka French Toast is a modern fusion dish that traces its origins to Eastern European Jewish baking traditions, where babka—a sweet, braided bread—emerged in communities of Poland and Ukraine, often incorporating ingredients like chocolate and hazelnuts for festive occasions.

This innovative twist combines babka with French toast, a medieval European staple popularized in France, reflecting a blend of Ashkenazi Jewish heritage and contemporary American culinary creativity.

Regional variations include denser, nuttier versions in Israel, emphasizing local ingredients for cultural significance, while in the U.S., it’s often lighter and more decadent to suit brunch trends.

Traditionally, it’s served during Jewish holidays like Hanukkah or as a special weekend breakfast, symbolizing comfort and community gatherings.

Ingredients

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• The star of the show: Chocolate hazelnut babka bread – Oh, where would we be without this braided beauty, all swirled with rich chocolate and crunchy hazelnuts, turning ordinary French toast into a decadent dream; it’s like a hug from your grandma’s kitchen, but with a modern twist that keeps things exciting.
• Eggs, say about 4 large ones – These guys are the unsung heroes, binding everything together with their creamy goodness; ever wonder how something so simple can make a dish feel so luxurious?
• Milk, around 1 cup of whole for that creamy vibe – Not skim, mind you, because we’re aiming for indulgence here, and who wants to skimp when we’re talking comfort food that practically begs for seconds?
• A splash of vanilla extract, about 1 teaspoon – Just a little something to add that warm, inviting aroma, you know, like when you’re wandering through a cozy bakery on a rainy day.
• Cinnamon, maybe 1 teaspoon for a gentle spice kick – It pairs so well with chocolate, doesn’t it, adding a playful nudge without overwhelming the hazelnuts’ nutty charm?
• Those 2 cloves of garlic, minced – Wait, garlic in French toast? It’s an unexpected guest, but hey, life’s full of surprises – mince them finely so they blend in without stealing the spotlight, almost like a secret ingredient that keeps things interesting.
• Hazelnuts, chopped, around 1/2 cup – For extra crunch and that earthy flavor we love, because who doesn’t appreciate a bit of texture in their breakfast, right?
• Chocolate chips or chunks, about 1/2 cup – Go for the good stuff, melted into gooey pockets of joy that make every bite feel like a little celebration; it’s the heart of this fusion dish, after all.
• Butter for frying, say 2 tablespoons – Because nothing beats that golden crisp on the outside, and let’s face it, a pat of butter is like a reliable friend in the pan, always there to save the day.
• A dusting of powdered sugar, optional but oh-so-tempting – Just a light sprinkle to finish things off, turning your plate into something almost too pretty to eat, if you can resist that long.

Cooking Steps

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Let’s jump into turning that chocolate hazelnut babka into a French toast masterpiece, where simple ingredients come together for a breakfast that feels like a warm, indulgent adventure.

You’ll start by whisking 4 large eggs in a bowl, then add 1 cup of whole milk for that creamy base, along with 1 teaspoon of vanilla extract and 1 teaspoon of cinnamon to build layers of flavor that dance on your tongue.

Don’t forget those 2 cloves of garlic, minced – it’s an odd choice, sure, but imagine it as a sneaky twist that adds a subtle depth, like finding a hidden gem in your favorite story.

Now, for the fun part, grab your chocolate hazelnut babka bread and slice it into thick pieces – think about 1-inch slices to soak up all that goodness without falling apart.

In a separate bowl, mix in 1/2 cup of chopped hazelnuts and 1/2 cup of chocolate chips or chunks into the egg mixture, stirring until everything looks invitingly speckled.

Dip each slice into the mixture, letting it sit for a minute or two on each side so it absorbs the flavors fully, because who wants a dry bite when you can have pure bliss.

1. Heat 2 tablespoons of butter in a skillet over medium heat, watching it melt into a golden pool that promises crispy edges and a tender inside.
2. Place the soaked babka slices in the pan, cooking for about 3-4 minutes per side until they’re beautifully browned – flip carefully to avoid any kitchen mishaps, like me imagining a flip that goes sideways.
3. Once done, transfer to a plate, let it cool for a moment, and if you’re feeling fancy, dust with powdered sugar for that final touch of sweetness, turning your creation into something almost too good to eat right away.

Tips and Variations

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If you’re feeling adventurous with that garlic in your chocolate hazelnut babka French toast, consider starting with just one minced clove instead of two, because who wants a breakfast that bites back like an unexpected plot twist in a movie.

For variations, swap out the hazelnuts for almonds or pecans to add a new crunch, or toss in fresh berries before dipping for a fruity burst that makes each bite feel like a mini vacation; and if dairy’s not your thing, use almond milk in place of whole milk, turning this into a lighter twist that still delivers that cozy, indulgent vibe, you know, without the guilt of overdoing it on a lazy weekend morning.

Oh, and here’s a little aside, sometimes I imagine the garlic as a secret agent in the mix, sneaking in just enough zing to keep things interesting without stealing the show.

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