Mike makes Hazelnut and Vanilla Chocolate Babka French Toast in 15 minutes, turning thick slices of chocolate babka into golden, caramelised French toast with a quick vanilla custard soak. While it’s still warm, slather on hazelnut and vanilla spread so it melts into the babka, then pile on whipped cream and fresh berries. Finish with a dusting of icing sugar and a tiny pinch of sea salt for the ultimate sweet brunch plate for four.
Full Recipe: https://www.goodchefbadchef.com.au/recipes/hazelnut-and-vanilla-chocolate-babka-french-toast
Ingredients:
4 thick slices chocolate babka (3-4cm thick)
3 eggs
150ml full cream milk
1 tsp vanilla bean paste
1 tbsp caster sugar
1 tbsp butter
4 tbsp hazelnut & vanilla spread
250ml cream, whipped
Fresh berries, to serve
Icing sugar, to dust
Sea salt, a pinch
Method:
In a shallow bowl, whisk together the eggs, milk, vanilla bean paste and caster sugar until well combined.
Place the chocolate babka slices into the custard mixture, letting them soak for 20–30 seconds on each side until they have absorbed the custard but still hold their structure.
Heat the butter in a large non-stick frying pan over medium heat. Add the soaked babka slices and cook for 2–3 minutes each side until golden, caramelised on the edges and soft in the centre.
Transfer to serving plates and immediately spread each slice with a generous spoonful of hazelnut and vanilla spread, allowing it to melt slightly into the warm babka.
Top with fresh berries, whipped cream, dust with icing sugar and finish with a tiny pinch of sea salt to enhance the chocolate and hazelnut notes. Serve warm.
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