Go Back
Baked French toast topped with chopped nuts and syrup in a dish, with a serving on a plate and a small pitcher of syrup alongside.

Baklava French Toast

Inspired by the sticky, honey syrup and delicately spiced chopped nuts of baklava, this rich, baked French toast is a sweet, indulgent breakfast. Challah and croissants stand in for the usual bread and make it sublime.
Print Recipe Pin Recipe

Ingredients

French Toast

  • 3 tbsp unsalted butter divided
  • 227 g day-old challah loaf cut into 1½-inch (4 cm) pieces (approx 5 to 6 cups)
  • 4 day-old butter croissants cut into 2-inch (5 cm) pieces
  • ¼ cup packed light brown sugar
  • 1½ tsp cinnamon
  • pinch ground cloves optional
  • 6 large eggs
  • 1 cup 35% cream
  • 1 cup whole milk
  • 1½ tsp vanilla
  • ¾ tsp kosher salt

Nutty Sprinkle

  • ¼ cup walnuts chopped
  • ¼ cup shelled pistachios chopped
  • 2½ tbsp granulated sugar
  • ¾ tsp cinnamon
  • ¼ tsp kosher salt

Honey Syrup

  • ¼ cup liquid honey
  • ¼ cup granulated sugar
  • 3 tbsp water
  • 2 tbsp lemon juice
  • 2 whole cloves optional
  • 1 cinnamon stick optional

Instructions
 

French Toast

  • Use 2 tbsp of the butter to grease 2-litre (8-cup) baking dish. Arrange challah and croissant pieces in an even layer.
  • In bowl, whisk sugar with cinnamon and cloves (if using). Whisk in eggs until smooth; whisk in cream, milk, vanilla and salt until smooth.
  • Pour egg mixture over bread and press gently to help bread absorb liquid. Let stand, covered, at room temperature for at least 45 minutes. Dot with remaining 1 tbsp butter.
  • Preheat oven to 375℉.

Nutty Sprinkle

  • In small bowl, combine walnuts, pistachios, sugar, cinnamon and salt. Set aside.
  • Bake French toast, covered with foil, for 30 minutes. Remove from oven, uncover and top with Nutty Sprinkle. Continue baking, uncovered, until French toast is browned on top, puffed and eggs are fully cooked, covering with foil if browning too quickly, 25 to 35 more minutes.

Honey Syrup

  • In small pot, bring honey, sugar and lemon juice to a boil; reduce heat and simmer for 2 minutes. Let cool.
  • Drizzle or brush three-quarters of the honey syrup over French toast as soon as it comes out of the oven; let cool 10 minutes.
  • To serve, top with more Nutty Sprinkle and drizzle over the remaining syrup.
Keyword baklava, breakfast recipes, brunch, french toast, honey