Baklava French Toast Bake: A Sweet Twist on Brunch Bliss

Baklava French Toast Bake combines the sweetness of baklava with traditional French toast for a delightful brunch experience.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 8 slices

Course: Breakfast

Cuisine: Mediterranean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

8 slices Brioche or Challah Use slightly stale bread for better custard absorption.

For the Custard

2 cups Whole Milk Substitute with almond or oat milk for a dairy-free version.
4 large Eggs Can use flax-egg mixture for a vegan option.
1/4 cup Granulated Sugar Adjust to taste or substitute with a sugar alternative.
1 teaspoon Vanilla Extract Use pure extract for best results.

For the Toppings

1 cup Walnuts Coarsely chopped; substitute with almonds or pecans.
1/2 cup Pistachios Shelled and chopped; omit or replace if allergies are present.
6 sheets Phyllo Pastry Torn into pieces; can replace with similar dough.
3 tablespoons Unsalted Butter Melted; use plant-based butter for a dairy-free option.

For the Glaze

1/2 cup Honey Use maple syrup as a substitute for a different flavor profile.
1/4 cup Freshly Squeezed Orange Juice Fresh juice enhances the dish; bottled can be substituted.
1 tablespoon Orange Zest Use zest from an organic orange for better flavor.
1/2 teaspoon Ground Cinnamon Adjust for personal taste.
1/2 teaspoon Ground Cardamom Can be substituted with nutmeg or omitted.
1/4 teaspoon Ground Cloves Omit if not available or desired.
pinch Sea Salt Balances sweetness.

Equipment

9x13-inch baking dish
Mixing Bowl
whisk
Saucepan

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Layer the thick slices of brioche or challah in the greased baking dish. Tear the phyllo sheets into pieces and arrange over the brioche, drizzling melted butter on top.
In a large mixing bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, cinnamon, cardamom, cloves, and sea salt until well combined.
Sprinkle chopped walnuts and pistachios evenly over the phyllo and brioche. Pour the custard mixture over and let absorb for about 5 minutes.
Combine honey, orange juice, orange zest, and cinnamon in a saucepan over medium heat for about 5-7 minutes until it thickens.
Transfer the baking dish to the oven and bake for 30-35 minutes until golden brown. Drizzle half of the glaze after 15 minutes.
Remove from the oven and cool for 10 minutes. Cut into squares and serve warm with remaining glaze.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 7gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 1mg

Notes

Use slightly stale bread for better custard absorption. Avoid over-mixing the custard to prevent air bubbles.

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