Chocolate Hazelnut Babka French Toast with Caramelized Bananas

Votes: 1

Time: 4 hours 10 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1013, total fat 57 G., saturated fats 24 G., proteins 24 G., carbohydrates 104 G., fiber 5 G., cholesterol 400 mg, sodium 686 mg, sugar 54 G.

This fluffy dessert bread with chocolate-hazelnut spread is delicious on its own, but it makes a truly wonderful French toast. It's best made with day-old bread. Slices of chocolate-hazelnut babka are soaked in a creamy egg custard, pan-fried, and served with lightly caramelized bananas. It's better than cake!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

French toast

1 chocolate-hazelnut babka (yesterday's), cut into 2.5cm thick slices.
5 large eggs + 2 egg yolks
1 tbsp. granulated sugar
1 tsp vanilla extract
A pinch of ground cinnamon
A pinch of fine sea salt
2.5 cups of 10% cream
55 g unsalted butter
4 tbsp. l. rapeseed oil
Powdered sugar for sprinkling

Caramelized bananas

1 tbsp unsalted butter
2 teaspoons of granulated sugar
2 ripe bananas, sliced into 1cm thick circles.
0.5 tbsp. maple syrup

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet bun, bananas, maple syrup

Cooking the dish according to the recipe:

French toast:

Place the babka slices on a wire rack set over a baking sheet and let dry for several hours.
Preheat oven to 95°C; place a baking sheet with a rack in the oven.

In a large bowl, whisk together the eggs, egg yolks, sugar, vanilla, cinnamon, and salt until smooth. Stir in the cream. Pour the mixture into a baking dish. Place a few slices of babka into the mixture and let it soak, turning once, for about 5 minutes.
In a large nonstick skillet, heat 2 tablespoons butter and 2 tablespoons vegetable oil over medium heat. To avoid crowding the skillet, toast the bread in batches until golden brown on both sides and cooked through, about 2 minutes per side. Transfer the finished French toast to a baking sheet in the oven to keep warm.
Caramelized bananas:

In a medium nonstick skillet, melt the butter over medium heat. Add the sugar and cook until lightly browned, about 3 minutes. Spread the sliced bananas in an even layer on the skillet and cook until caramelized, about 2 minutes.
Flip and cook for another minute. Add the maple syrup and cook until heated through, about 2 minutes. Serve the French toast with caramelized bananas and a dusting of powdered sugar.