Babka is a traditional Polish/Ukrainian yeast cake that was originally made from rich challah dough rolled around a sweet cinnamon or fruit filling and baked with the challah loaves for dinner. This cake made a delicious Friday afternoon treat for children.
This recipe is a twist on classic babka. Instead of being made with challah dough, it's made from the baked challah! Chocolate and cinnamon flavor the pudding, and a classic streusel topping finishes off this wonderful treat.
You can find more recipes like this in Tina Wasserman's book, "Entrée to Judaism for Families."
Ingredients:
One 1-pound challah (raisin or plain) loaf, preferably a few days old
8 ounces chocolate spread or chocolate-hazelnut spread
1 stick unsalted butter or margarine
¼ cup light brown sugar
4 eggs
1½ teaspoons vanilla
½ teaspoon cinnamon
2 cups milk
Additional butter for greasing dish
Topping:
3 Tablespoons unsalted butter, at room temperature or slightly softened in the microwave
½ cup flour
½ cup sugar
½ teaspoon vanilla
Directions:
- Butter a 2-quart oval or rectangular baking dish. Set aside.
- Slice the challah into ¾-inch slices.
- Spread the chocolate filling over each slice of bread using a small spatula or butter knife. Arrange in the baking dish to fit evenly.
- Microwave the butter in a 2-quart glass bowl until melted.
- Add brown sugar and stir to dissolve.
- Whisk in the eggs, vanilla, cinnamon, and milk.
- Carefully pour the egg/milk mixture over the bread slices.
- Using a wide spatula, gently press down on the bread slices to submerge them under the custard.
- Place a plate or bowl on top of the casserole to weigh the challah down and set aside for 30 minutes while you preheat the oven and make the topping.
- Preheat the oven to 350°F.
- Place the topping ingredients in a 1-quart mixing bowl and squeeze the mixture together to evenly combine the ingredients into a crumble.
- Sprinkle the topping over the bread/custard in the baking dish.
- Bake for 35–45 minutes or until puffed and golden. Serve warm or at room temperature.
Kitchen Conversations
- Does your family have a special dessert that you make for Shabbat or a holiday?
- Where did the recipe come from? Whose family? What country?
- Has the recipe changed over the years because of modern equipment?
Additional Notes:
- I would recommend pre-slicing the challah before you begin to make the recipe, especially if you're cooking with children under the age of seven.
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