July 5, 2021

Fruity Babka French Toast with Strawberry Syrup

Fruity Babka French Toast with Strawberry Syrup is one of our favorite summer breakfasts. I love this recipe for several reasons. First of all, this French Toast really showcases our beautiful summer fruit. Secondly, this recipe is great for using leftover bread. In fact, I had this babka stored in my freezer. And, lastly, this is an over-the-top delicious breakfast or brunch. Of course, this would make a great breakfast for dinner.

The Equipment I Used

A Nonstick Skillet- I use a nonstick skillet to fry my French Toast.
An Electric Mixer- Usually, I use my Kitchen Aid electric mixer to whip my cream. But, in my vacation house, I only had an Oster blender. So, that’s what I used and it worked great.

The Ingredients Needed for Fruity Babka French Toast with Strawberry Syrup

Strawberries- I always try and buy organic berries, when possible.
Cornstarch- This helps the strawberry sauce form.
Heavy Cream- I use this for the whipped cream.
Half and Half- You can use this or half and half or whole milk for dipping your toast.
Babka- I used my homemade Strawberry Cinnamon Pecan Babka. The recipe is below.
Butter- You may not need all four tablespoons of the butter. You just need enough to keep your toast from sticking to the pan. It also adds great flavor.
Peaches and Blueberries- I always prefer organic, when possible.

How I Made my French Toast

First, I made the Strawberry Sauce. Of course, be sure and watch the sauce, so that it doesn’t burn. You can reheat it over low heat.
Next, I whipped my cream. Be careful not to overwhip the cream, or it will no longer be light and fluffy.
Then, I dipped and fried my babka. Again, be careful to not burn your toast.
Finally, I served the toast with the strawberry sauce, whipped cream, and fruit.

If you like French toast, you need to try this decadent Fruity Babka French Toast with Strawberry Sauce.

Fruity Babka French Toast with Strawberry Syrup

French toast made with babka bread and topped with whipped cream, strawberry syrup, peaches, blueberries, and strawberries.

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Prep Time 10

Cook Time 25

Total Time 25

Course Breakfast

Cuisine American

Servings

Equipment

electric mixer

Ingredients

1 cup heavy cream
1 tbsp. powdered sugar
1 tsp. vanilla extract
4 tbsp. unsalted butter
8 slices babka (sliced about a half inch thick)
4 eggs, beaten
¼ cup whole milk
1 cup strawberries, sliced
1 sliced peach
1 cup blueberries

For the Strawberry Syrup:

2 cups sliced strawberries
½ cup granulated sugar
½ cup water
1 tbsp. cornstarch

Instructions

Begin by making the Strawberry Sauce: Mix all the ingredients in a three quart saucepan. Bring them to a boil, and then simmer for 15 minutes or until the sauce is thickened. Cover to keep warm until serving.
Then, make the whipped cream: Place the cream, vanilla, and powdered sugar in a mixing bowl, and whip it with the whisk beater on high until it's fluffy. Chill until serving.
Next, heat a tablespoon of butter in a large nonstick skillet on medium heat. Beat together the eggs and milk in a bowl. Dip half the babka slices quickly, on both sides ,into the eggs. Fry them in the butter, on both sides, until they're golden brown. Add more butter, as needed, to fry the babka slices. Then, dip and fry the other slices.
Top the toast slices with some strawberry syrup, some whipped cream, and some peaches, blueberries, and strawberries.

Keyword breakfast

Tried this recipe?Let us know how it was!

Strawberry Cinnamon Pecan Babka

A sweet yeast bread filled with strawberries, cinnamon, and pecans.

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Prep Time 30

Cook Time 35

Rising Time 2

Total Time 3 5

Course Bread

Cuisine Eastern European

Servings loaves

Equipment

2 loaf pans

Ingredients

½ cup whole milk
2¼ tsp. active dry yeast
⅓ cup sugar
8 tbsp. melted unsalted butter
3 large eggs
1 egg yolk
2 tsp. vanilla extract
1 tsp. salt
4 cups bread flour

For the Strawberry Cinnamon Pecan Filling:

4 tbsp. softened unsalted butter
½ cup strawberry jam
¼ cup brown sugar
1 cup chopped pecans
1 cup chopped fresh strawberries
2 tsp. cinnamon

For the Egg Wash:

1 egg
1 tbsp. water

Instructions

In a small saucepan, heat the milk to 105 degrees. Remove it from the heat, and stir in the yeast. Let this sit for five minutes.
Meanwhile, in a mixing bowl stir together the sugar, butter, eggs, yolk, vanilla, and salt.
Add the yeast and mix well.
Add the flour and stir until all is combined. Knead on a floured board for 8 minutes.
Put the dough in an oiled bowl, turning to coat it with oil. Cover with a damp cloth and put it in a just warm oven for one hour.
Divide the dough ball in half and roll each into a 14×12 rectangle. Mix together the filling and spread some on each rectangle. Roll the rectangles into a log, using the long side. Seal the log, by pressing lightly on the dough.
Cut each log in half. Twist two logs together, pinching the ends closed. Repeat with the other two logs. Place each twist in a loaf pan, seam side up, that's been lined with parchment paper. Cover pans and let rise one hour.
Preheat the oven to 350 degrees. Brush the loaves with the egg wash ( to make the egg wash just beat the egg with the water) and bake for about 35 minutes until golden brown and about 180 degrees inside. Let cool for ten minutes in the pan on a wire rack. Then, remove from the pan and continue cooling.