Baklava-Style French Toast Sticks

Name: Baklava-Style French Toast Sticks with Honey Lemon Syrup & Pistachios | 2 servings
Yield: 2 servings
Cuisine: French
Ingredients: 1 Lemon; 1 oz Pistachios; 1 oz Walnuts; 2 unit Brioche Buns; 1 tsp Cinnamon; 2 tbsp Honey; 2 Egg; 6 3/4 oz Milk; Salt; 3 tbsp Granulated Sugar; 1 tsp Cooking Oil; 2 tbsp Butter

with Honey Lemon Syrup & Pistachios | 2 servings

By Recipe0 System

French toast meet baklava. Cinnamony, buttery French toast, say hello to the sweet honey syrup and toasted nuttiness that is baklava. Break out this recipe for a sweet brunch for two (adults and kids alike). In this version, lemony, custardy brioche batons are covered in a warm honey syrup and generously sprinkled with crisp, toasty walnuts and pistachios. It’s a sweet pairing perfect for two to start or complete your weekend.

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Lemon
1 oz Pistachios
1 oz Walnuts
2 unit Brioche Buns
1 tsp Cinnamon
2 tbsp Honey
2 Egg
6 3/4 oz Milk
Salt
3 tbsp Granulated Sugar
1 tsp Cooking Oil
2 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce. Roughly chop walnuts and pistachios together. Zest lemon until you have 2 tsp; quarter lemon. Halve brioche buns lengthwise; then cut each half lengthwise into 1-inch-thick strips (like French toast sticks).
2

Heat a large dry, preferably nonstick, pan over medium heat. Add nuts and cook, stirring occasionally, until golden and fragrant, 3-5 minutes. Remove from heat; stir in 1 TBSP butter until melted. Transfer nuts to a large bowl; stir in ¼ tsp cinnamon, ¼ tsp sugar, and a pinch of salt until coated.
3

In a small pot, combine honey, ½ cup water, 2 TBSP sugar, and juice from one lemon wedge over medium-high heat. Cook, stirring occasionally, until sugar has dissolved and mixture thickens into a light syrup, 8-10 minutes. Turn off heat and cover with a lid until ready to serve.
4

In a medium bowl, whisk eggs*, lemon zest, half the milk, remaining cinnamon, 1 TBSP sugar, and a pinch of salt until fully combined. (It’s OK if there are a few clumps of cinnamon.)
5

Heat 1 TBSP butter and a drizzle of oil in pan used for nuts over medium heat. Dip brioche strips into egg mixture, gently turning a few times to coat. Once butter begins to foam, add coated brioche strips to pan. (TIP: Let any excess egg mixture drip off first.) Cook, turning occasionally, until golden brown on all sides, 2-3 minutes. TIP: Work in batches if necessary, wiping out pan and add more oil and butter between batches. Reduce heat if French toast begins to brown too quickly. Transfer French toast sticks to bowl with nut mixture.
6

Drizzle honey syrup over French toast sticks and nuts in bowl; toss to combine. Divide French toast sticks between plates, arranging them in a pile; spoon remaining syrup and nuts from bowl over top. Serve.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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