by Tiffany Ludwig
This recipe makes amazing French toast. The best I’ve ever had. It cooks up to warm the chocolate-y goodness of the Babka (yes, you can make it with Cinnamon Babka too) and creates an egg-y crust that is the hallmark of well-made French toast. The only tricky part is keeping some slices of Babka around long enough to make it. My advice, start with two Babkas, one for snacking and one for French Toast!