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Raspberries & Cream with BreadWorks Chocolate Babka Bread


With Mother’s Day right around the corner and our famous Chocolate Babka on sale. We wanted to give you a delicious recipe to try. Trust me — you’ll want to pre-order your loaves to try this!


  • 1 cup raspberries
  • 3 tsp sugar
  • 1 ½ cups cold heavy cream
  • 4 eggs
  • a dash of salt
  • 1 inch slices Chocolate Babka bread


Sprinkle 2 tsp sugar over raspberries in a bowl, let stand until juices are released about 30 minutes. Mash gently with a fork until saucy and chunky. Beat cream until stiff peaks form. Fold raspberry mixture into whipped cream, leaving it slightly swirled. Break eggs into a wide, shallow bowl. Beat lightly with a fork. Stir in 1tsp sugar, salt, and milk over mediumlow heat, heat griddle or skillet coated with a thin layer of butter.

Cut Chocolate Babka ½ inch slices. Place the bread slices one at a time into the bowl, letting slices soak up egg mixture for few seconds, and then carefully turn to coat the other side. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown, turn and brown the other side. Serve with raspberry whip cream on top.

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