Perhaps you served babka at the end of a big brunch, but your guests were already full and could barely make a dent in it. Or maybe a certain editor wouldn't let you leave the Serious Eats headquarters without several pounds of the stuff. It happens.
Don't despair. When you've eaten your fill and can't imagine chewing one more spiraled slice, you can make leftover babka into something new. The layers of cakey bread, cinnamon, and chocolate meld into an easy, tasty bread pudding that would be perfect with a dollop of whipped cream.
You might even find yourself buying extra babka with leftovers in mind.
- 3 cups milk (not skim) plus extra 1/2 cup if needed
- 3 jumbo eggs
- 1 teaspoon vanilla
- dash freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 6 cups torn pieces of babka (about 1-inch rough cubes)
- butter for greasing the pan
- whipped cream (optional)
Crack the eggs into a large bowl and beat until smooth. Whisk in 3 cups of milk, then add vanilla, nutmeg, and cinnamon.
Stir babka pieces into milk mixture, making sure every piece gets wet. Cover the bowl and let soak, refrigerated, at least one hour and up to overnight. If the mixture looks dry, add the extra 1/2 cup of milk.
When ready to bake, preheat the oven to 350°F. Spoon bread mixture into a buttered 3 or 3-1/2 qt baking pan, spreading evenly. Dot the top with butter if desired.
Bake 45 to 55 minutes, let cool in pan 5 minutes before serving. Top with whipped cream if desired.