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.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 2g||7%|
|Total Sugars 21g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|