Serves 4
30 min
Baked Babka French Toast Sticks with Chocolate Dipping Sauce
Recipe GLPR2a7fdb7c566371
Crispy-on-the-outside, tender French toast sticks made from stale cinnamon bread, baked until golden rather than pan-fried. Served with a silky chocolate-hazelnut dipping sauce inspired by Eastern European babka flavors. Perfect for a special breakfast or dessert.
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Ingredients
cooking spray
6 slices stale cinnamon bread
1 cup milk
1 large egg
1 teaspoon vanilla extract
0.5 teaspoon ground cinnamon
0.25 cup chocolate-hazelnut spread
0.25 cup fat-free half-and-half
2 tablespoons unsweetened cocoa powder
1 tablespoon corn syrup
1 pinch salt
Directions
Preheat the oven to 400°F. Lightly coat a large baking sheet with cooking spray.
Cut each slice of stale cinnamon bread into 3 sticks lengthwise, creating 18 sticks total.
In a shallow bowl, whisk together milk, egg, vanilla extract, ground cinnamon, and salt until smooth and well combined.
Working with a few bread sticks at a time, dip each stick into the egg mixture, coating all sides evenly but not oversaturating. Arrange on the prepared baking sheet.
Bake for 15–20 minutes, until the sticks are golden brown and the egg is cooked through (internal temperature of 160°F).
While the sticks bake, prepare the chocolate dipping sauce: whisk together chocolate-hazelnut spread, fat-free half-and-half, cocoa powder, and corn syrup in a small saucepan over low heat until smooth and warm. Do not boil.
Remove the baked French toast sticks from the oven and let cool for 2–3 minutes. Serve warm with the chocolate-hazelnut dipping sauce on the side.
