Baklava French Toast


I posted baklava French toast on my blog a long, long time ago. It got a great response and a few people made versions of it on their own blogs, which made me feel super warm and fuzzy inside since at the time I thought my blog was read by about 7 people.

But the post didn’t really have much of a recipe, just a method. And that’s fine, but the picture was also terrible and I wanted to highlight this again, anyway, because I love it.

The basic premise is taking the nut mixture that is found in baklava and sandwiching it between two pieces of eggy bread. I use tsoureki (still had some frozen from Easter), but challah or brioche will work equally well. After a quick egg/milk bath and getting fried on the griddle, the French toast is then topped with a honey-simple syrup mixture prevalent in a lot of Greek desserts.

This is definitely rich and very sweet, so if you like those kinds of breakfasts, this is totally your thing. It’s a great way to get the flavors of baklava without doing all the work—and it’s a good excuse to eat baklava for breakfast.

Baklava French Toast

14 thoughts on “Baklava French Toast

  1. I missed this the first time you posted this because believe me I would have remembered it! I love baklava and this looks absolutely amazing–just added it to my must make list!

  2. Yum! I hope my family is kind enough to leave me some leftover challah on Rosh Hashanah so I can make this… on second though, I should set some aside before they chow down 😉

  3. I’m pretty sure I’ve never encountered anything baklava-esque that I didn’t absolutely adore! This French toast is most certainly swoon-worthy!

  4. Wow…this looks extremely good. I love something like this, sweet and smell so good. Probably stuff some fruits like peach or avocado in between will be really nice too. 🙂

  5. You are my culinary hero right now! I cannot wait to make this! I have so many childhood memories of my Greek side of the family involving baklava. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *