Every year my friend makes me a babka for Christmas. I usually polish it off in a couple days it’s so good. But this year, I controlled my greediness and only ate the end pieces and used the rest for this French toast.

I first had this babka French toast at a restaurant and one bite in, I knew I was going to have to make this myself. It’s so delicious and filling. Can’t wait till next Christmas so I can make it again.

babka french toast


Course Breakfast
Servings 4 servings


  • 1 babka loaf sliced
  • 6 eggs
  • 1 cup milk
  • 2 tsp orange zest
  • butter for frying

Orange Honey Syrup

  • 1 orange juiced
  • ¼ cup honey


  • This is a night before dish. Babka is dense and needs the time to soak up the custard.
  • Cut the ends off the babka and cut into 8 slices.
  • In a dish that will fit all the babka laying flat, add the milk, eggs, orange zest, and whisk together.
  • Place babka in the custard and turn over a few times to let them soak up the custard.
  • Cover with plastic wrap and keep in the fridge overnight.
  • The next morning, take out of the fridge and turn them over. The custard should be mostly absorbed.
  • In a frying pan on medium-low heat, butter the pan and add the babka.
  • Cook for 3-4 minutes of each side.
  • Remove from pan and drizzle with honey orange syrup.

Honey Orange Syrup

  • In a small pot of medium heat, squeeze the orange juice into the pot.
  • Add the honey and ¼ cup of water.
  • Mix well and let simmer to reduce while making your babka.


My friend always make me a cinnamon babka, but they are usually made with chocolate which works just as well with this recipe. 
The honey orange syrup is optional. You could use just honey or maple syrup. 
You may have noticed that there is no sugar in the custard. That’s because the Babka is sweet. Then I have a drizzle of sweet honey at the end so it’s not necessary, it was just adding unnecessary sugar.