If you are looking for a fabulous breakfast treat this weekend I really think this rather decadent Baklava French Toast is worth making. Playing with the sweet and spicy flavours of baklava, thick slices of bread are soaked in a spiced egg custard, coated in chopped pistachios then fried in butter and topped with a generous drizzle of honey or maple syrup.

The Baklava French Toast recipe came my way from The Love Of Bread Bakery in Dubai. Their recipe uses brioche but as I had some of their organic sourdough left I used slices of that and the “sturdier” bread slices worked a charm. The secret is to give the slices of bread a good soak in the egg custard and to let them sit for at least another 5 minutes or so after coating in the nuts before frying. The only tricky part is to keep an eye on the heat of the pan, too hot and the nuts might burn.

A gentle squeeze of lemon juice when serving adds a lift to the dish and if you want to add even more delicious, serve the french toast with a small pour of cream. The Baklava French Toast is also delicious the next day, a short blitz in the microwave to heat it up is all you need.

I hope you enjoy this recipe for Baklava French Toast. Remember to share your photos with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.

I am happy to let you know that my wooden range of spoons are again handmade to order. Do pop over to shop and place your order now.


  • 2 eggs
  • 180 ml full fat milk
  • 1 tsp vanilla extract
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 2 cardamom pods crushed
  • pinch of salt
  • 4 thick slices sourdough bread
  • ½ cup chopped pistachios + more to garnish
  • 1 tbsp butter
  • 1 tbsp olive oil
  • honey or maple syrup to finish


  • In a shallow dish, beat the eggs with the milk, vanilla, sugar, cinnamon, cardamom and salt
  • Soak a bread slice in the egg custard for 2 minutes, flip the slice and soak the other side for another 2 minutes
  • Then coat both sides of the slice with chopped pistachios, gently pressing the nuts into the bread
  • Repeat with the rest of the slices, letting the slices of bread sit for at least 5 minutes before frying
  • Heat the butter and oil in a medium-size skillet over medium heat
  • Fry the bread until golden brown on both sides, around 3-4 minutes per side, making sure the nuts don’t burn
  • Transfer to plate with any pistachios that may have slipped off and keep warm while frying the other bread
  • Finish the toast with a generous drizzle of honey or syrup and more chopped pistachios
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