Baklava French Toast Bake Recipe

Introduction

Baklava French Toast Bake is a decadent twist on classic French toast, layering rich brioche with crunchy nuts and flaky phyllo pastry. Infused with warm spices and a bright honey-orange glaze, this dish makes a stunning breakfast or brunch centerpiece that’s both comforting and elegant.

Ingredients

• 8 thick slices brioche or challah (about 1‑inch thick)
• 2 cups whole milk
• 4 large eggs
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup walnuts, coarsely chopped
• 1/2 cup pistachios, shelled and chopped
• 6 sheets phyllo pastry, torn into bite‑size pieces
• 3 tablespoons unsalted butter, melted
• 1/2 cup honey
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon orange zest
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• Pinch of sea salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9‑x‑13‑inch baking dish with butter or non-stick spray.
2. Step 2: Arrange the 8 thick slices of brioche in a single layer on the bottom of the prepared dish. Toss the torn phyllo pieces with the melted butter and sprinkle them evenly over the bread.
3. Step 3: In a large bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, ground cardamom, ground cinnamon, ground cloves, and a pinch of sea salt until smooth and slightly frothy.
4. Step 4: Scatter the chopped walnuts and pistachios over the phyllo-topped bread. Slowly pour the custard over the entire pan, allowing it to soak through. Let the mixture rest for 5 minutes so the bread fully absorbs the liquid.
5. Step 5: While the custard soaks, combine honey, orange juice, orange zest, and ground cinnamon in a small saucepan. Simmer over medium-low heat, stirring occasionally, until the glaze thickens slightly, about 4 minutes.
6. Step 6: Bake the dish for 30–35 minutes, or until the top is golden brown and a toothpick comes out clean. Midway through baking, drizzle half of the honey-orange glaze over the top; after baking, drizzle the remaining glaze evenly.
7. Step 7: Remove the bake from the oven and let it rest for 10 minutes to set the glaze. Cut into squares, dust with powdered sugar if desired, and serve warm with optional Greek yogurt, extra honey, or fresh orange segments.

Tips & Variations

• For a nut-free version, omit the walnuts and pistachios or substitute with toasted almonds or pecans.
• Use day-old brioche or challah for better custard absorption and texture.
• If you prefer a richer bake, swap half the milk for cream or half-and-half.
• To make ahead, assemble the dish, cover tightly, and refrigerate overnight before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or in a 350°F (175°C) oven until warmed through. The glaze may thicken upon refrigeration; drizzle extra honey or warm orange juice before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread?

Yes, brioche or challah work best for their richness and texture, but you can substitute with thick-cut white bread or any soft, sturdy bread you have on hand.

How do I keep the phyllo from getting soggy?

Tossing the phyllo in melted butter before layering helps it crisp up during baking. The resting time allows flavors to meld, but the butter creates a protective barrier to maintain some flakiness.

Baklava French Toast Bake Recipe

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4.9 from 99 reviews

This Baklava French Toast Bake combines the rich flavors of classic baklava with the comforting texture of a baked French toast casserole. Layers of brioche and crispy phyllo are soaked in a spiced custard, studded with crunchy walnuts and pistachios, then baked to golden perfection and drizzled with a luscious honey-orange glaze. Perfect for a decadent brunch or special occasion breakfast.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Middle Eastern-American Fusion

Ingredients

Scale 1x2x3x

Bread and Phyllo

• 8 thick slices brioche or challah (about 1‑inch thick)
• 6 sheets phyllo pastry, torn into bite‑size pieces
• 3 tablespoons unsalted butter, melted

Custard

• 2 cups whole milk
• 4 large eggs
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• Pinch of sea salt

Nuts

• 1 cup walnuts, coarsely chopped
• 1/2 cup pistachios, shelled and chopped

Honey-Orange Glaze

• 1/2 cup honey
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon orange zest
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9‑x‑13‑inch baking dish with butter or non-stick spray to prevent sticking and ensure easy cleanup.
2. Arrange bread and phyllo: Place the eight thick slices of brioche in a single even layer on the bottom of the prepared baking dish. Toss the torn phyllo pieces with melted butter to coat them evenly, then sprinkle this buttery phyllo over the bread slices to add texture and crispiness.
3. Make the custard: In a large mixing bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, ground cardamom, ground cinnamon, ground cloves, and a pinch of sea salt. Whisk until smooth and slightly frothy to fully combine the flavors and incorporate air for a light custard.
4. Add nuts and pour custard: Evenly scatter the chopped walnuts and pistachios over the phyllo-covered bread. Slowly pour the prepared custard over the entire dish, allowing it to penetrate through the layers. Let the mixture rest for 5 minutes so the bread absorbs the custard mixture well.
5. Prepare honey-orange glaze: While the custard soaks, combine honey, freshly squeezed orange juice, orange zest, and ground cinnamon in a small saucepan. Simmer over medium-low heat, stirring occasionally, until the glaze thickens slightly, about 4 minutes, to enhance the flavor with a sticky citrus sweetness.
6. Bake and drizzle glaze: Place the dish in the preheated oven and bake for 30–35 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean. Halfway through baking, carefully drizzle half of the honey-orange glaze over the top to infuse flavor and moisture.
7. Rest and serve: Once baked, remove the dish from the oven and let it rest for 10 minutes. This resting time allows the glaze to set properly. Cut into squares and optionally dust with powdered sugar. Serve warm with optional Greek yogurt, extra honey, or fresh orange segments to complement the dish.

Notes

• Use thick slices of brioche or challah for best texture and flavor absorption.
• Toast nuts lightly before chopping if you prefer enhanced nuttiness.
• Phyllo pastry can dry out quickly; keep it covered with a damp towel while tearing.
• Letting the custard soak ensures the bread is thoroughly infused but don’t soak too long to avoid sogginess.
• Honey-orange glaze can be prepared ahead and gently reheated before drizzling.
• Serve with Greek yogurt or fresh fruit for a balanced and refreshing contrast.

Keywords: baklava inspired French toast, spiced custard bake, nutty breakfast casserole, honey orange glaze, phyllo French toast bake