Baklava Baked Challah French Toast
Servings 19
Ingredients
For the Custard Filling:
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
For the Nut Mixture:
- 1 cup chopped pistachios
- 2 tablespoons granulated sugar
For the Baked Challah French Toast:
- 19 tablespoons unsalted butter
- 1 loaf Challah bread sliced
Instructions
- In a big bowl, whisk together eggs, milk, vanilla, and sugar until it’s nice and smooth. Set it aside.
- Using a food processor, combine pistachios and sugar until it forms a well-mixed mixture.
- Butter up a 12×8 oval baking dish. Spread ½ tablespoon of butter on both sides of each bread slice.
- Arrange the Challah slices in the baking dish, letting them slightly overlap. Sprinkle half of the nut mixture on top. Add the remaining bread slices and finish it off with the rest of the nut mixture.
- Pour the custard mixture evenly over the bread, making sure every slice gets coated. Cover the dish with foil and chill it in the fridge overnight.
- Preheat the oven to 350°F.
- Bake covered for 30 minutes, uncovering it during the last few minutes to get that beautiful golden brown exterior.
- Serve with a delightful drizzle of honey if you’d like.
- Store leftovers in the refrigerator for 3-4 days.