Chocolate Babka French Toast
For an extra indulgent twist, serve with this treat with a drizzle of melted chocolate or hazelnut spread.
Ingredients:
4 thick slices of chocolate babka (about 1 inch thick)
2 large eggs
½ cup whole milk
2 tablespoons heavy cream (optional, for extra richness)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 tablespoon granulated sugar
Pinch of salt
2 tablespoons unsalted butter (for frying)
Optional toppings: powdered sugar, maple syrup, fresh berries, or whipped cream
Method:
1. In a shallow bowl or dish, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, sugar, and a pinch of salt until smooth and well combined.
2. Heat a nonstick skillet or griddle over medium heat and add 1 tablespoon of butter.
Dip each slice of chocolate babka into the custard mixture, letting it soak for about 10-15 seconds per side (don’t over-soak; you don’t want soggy slices). Let any excess drip off.
3. Place the soaked babka slices onto the skillet. Cook for about 2-3 minutes per side, or until golden brown and crispy. Add more butter as needed for additional slices.
4. Dust with powdered sugar, drizzle with maple syrup, and top with fresh berries or whipped cream, if desired.
Weekend Brunch Recipes
Put on a pot of coffee, pull out a skillet, and wake up to this week’s menu of farmhouse favorites. It has everything you need to whip up a luxurious and leisurely weekend brunch, from that aforementioned locally-roasted coffee to smoked English-style bacon rashers, plus cinnamon-raisin bread and farm-fresh eggs. Complemented by fragrant herbs, a bevy of garden greens, and Bellsong fromage blanc, the box also includes fresh fall produce like Italian peppers, fennel, tomatoes and orchard-grown Liberty apples. Good morning!
Here are some recipe ideas for the week:
Bacon, Egg, and Fromage Blanc Tart
The creamy fromage blanc complements the crispy bacon and runny eggs perfectly. This tart pairs well with a light salad or fresh fruit on the side.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Radicchio and Poached Egg Salad with Crispy Bacon
This dish is an excellent combination of bitter radicchio, salty pancetta, creamy egg yolks, and tangy vinaigrette—perfect for brunch with a slice of crusty bread on the side.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Pepper, Fennel & Onion Relish
Sweet Italian peppers lend themselves well to this classic trio—an excellent condiment-style topping for scrambled eggs!
Ode to the Egg Recipes
Creamy and rich, eggs are one of the world’s finest gifts to the cook, as they are delicious served scrambled, poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs to go along with those from our own brood of heritage-breed hens. Also filled with an assortment of egg-friendly pairings—think: organic breakfast sausages from Skagit River Ranch, fresh Challah bread, housemade crème fraîche, and orange marmalade—plus, a bevy of fresh produce like asparagus, pea tendrils and bright citrus, this breakfast-themed box will help you craft the perfect egg.
Here are a few recipe ideas for the week:
Challah Bread French Toast
This lovely, light French toast gets an extra boost of flavor from this week’s duck eggs!
Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.
Preserved Meyer Lemons
Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Challah Bread French Toast
This lovely, light French toast gets an extra boost of flavor from this week’s duck eggs!
Ingredients:
1 large loaf Challah bread
3 duck eggs
1½ cups milk
1 teaspoon grated orange zest
½ teaspoon vanilla extract
1 tablespoon honey
½ teaspoon salt
Unsalted butter
Vegetable oil
Method:
1. Preheat the oven to 250°.
2. In a large shallow bowl or pan, whisk together the eggs, milk, orange zest, vanilla, honey and salt. Slice the Challah in ¾-inch thick slices. Soak the slices in the egg mixture for 5 minutes, turning once.
3. Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed.
