Babka is part of the rich, sweet Eastern European baking tradition that Jewish cooks brought to the United States in the early 20th century. It is made with layers of rich yeast dough, covered with chocolate or cinnamon sugar, then twisted and folded into a loaf. And as if babka itself were not irresistible enough, in this recipe it is combined with challah and a milk-egg-cream mixture and baked into a golden, rich dessert. Once the Ashkenazi Jews arrived in the United States, luxuries like strudel, rugelach and babka became more accessible: a chocolate or cinnamon babka was a Sunday-morning treat in many households. But making babka at home became too time-consuming, and now it is easy to order online. Breads Bakery in the Flatiron district of Manhattan makes (and ships) an extraordinary dark-chocolate version.

Ingredients

  • Butter for pan
  • ½ loaf challah, at least 1 day old
  • ½ loaf chocolate or cinnamon babka, at least 1 day old
  • 8 eggs
  • ¾ cup sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • teaspoon cinnamon
  • Pinch of salt

    8 to 10 servings

    Preparation

    1. Heat oven to 350 degrees. Butter a deep 9-by-13-inch baking dish or disposable foil pan. Cut the challah and babka into cubes, about 1 inch square.
    2. In a very large bowl, whisk together eggs, sugar, milk, cream, cinnamon and salt. Add the cubed bread and gently mix together, using your hands or a rubber spatula, until the egg mixture is absorbed. Transfer to the prepared pan and distribute evenly, pressing gently to level the top. Bake for 45 minutes, or until firm and crusty on top.
    3. Let rest at least 15 minutes before serving. Cut into squares or scoop with a large spoon.

    1 hour 15 minutes

    Dining and Cooking