Hazelnut & Vanilla Chocolate Babka French Toast

Serves 4

Time 15 minutes

Ingredients

4 thick slices of 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 on 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 and whipped cream, dust with icing sugar, and finish with a tiny pinch of sea salt to enhance the chocolate and hazelnut notes. Serve warm.