Baklava Baked Challah French Toast Recipe
Baklava Baked Challah French Toast transforms everyone’s favorite baklava dessert into a scrumptious, make-ahead easy breakfast recipe!
Servings: 19 servings
Ingredients
For the Custard Filling:
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
For the Nut Mixture:
- 1 cup pistachios chopped
- 2 Tablespoons granulated sugar
For the Baked Challah French Toast:
- 19 Tablespoons unsalted butter
- 1 loaf Challah bread sliced
Instructions
- In a large mixing bowl, whisk the eggs, milk, vanilla, and sugar until smooth. Set aside.4 large eggs, 1 cup milk, 1 teaspoon vanilla extract, ½ cup granulated sugar
- In a food processor, add the pistachios and sugar. Pulse until well combined.1 cup pistachios, 2 Tablespoons granulated sugar
- Butter a 12x8 oval baking dish. Spread ½ Tablespoon butter on both sides of each piece of bread.19 Tablespoons unsalted butter
- Layer the Challah in the baking dish, overlapping each piece slightly. Sprinkle ½ of the nut mixture on top. Add the remaining bread on top followed by the rest of the nut mixture.1 loaf Challah bread
- Pour the custard mixture evenly over the bread, coating each slice. Cover the dish with foil, and set it in the fridge overnight.
- Preheat the oven to 350 degrees Fahrenheit.
- Bake covered for 30 minutes, removing the foil the last few minutes of baking to achieve a golden brown exterior.
- Serve with a drizzle of honey, if desired.
- Store in the refrigerator for 3-4 days.
Nutrition
Serving: 1serving | Calories: 252kcal | Carbohydrates: 20g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 110mg | Potassium: 130mg | Fiber: 1g | Sugar: 8g | Vitamin A: 498IU | Vitamin C: 0.4mg | Calcium: 53mg | Iron: 1mg
