Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans.
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.
ingredients
lemon - 1
pistachios- 1
walnuts- 1 ounce
brioche buns- 2 unit
cinnamon - 1 tablespoon
eggs- 2 units
milk- 6,75 ounce
kosher salt
sugar
oil
butter
*Wash and dry the product. Coarsely chop the walnuts and pistachios. Grate the lemon to 2 tsp. quarter lemon. Halve the brioche bun lengthwise. Then slice each half lengthwise into 1-inch-thick strips (French he is like toast sticks).
* Heat a large, dry skillet, preferably a nonstick skillet, over medium-high heat. Add nuts and cook, stirring occasionally, until golden brown and fragrant, 3 to 5 minutes. Remove from stove. Stir in 1 tablespoon butter until melted. Place nuts in a large bowl. Add 1/4 teaspoon cinnamon, 1/4 teaspoon sugar, and a pinch of salt and stir until covered.
* In a small saucepan, combine honey, ½ cup water, 2 tablespoons sugar and the juice of 1 lemon wedge over medium-high heat. Simmer, stirring occasionally, until sugar dissolves and mixture turns into a light syrup, 8 to 10 minutes. Turn off heat and cover until ready to serve.
*In a medium bowl, combine eggs*, lemon zest, half the milk, remaining cinnamon, 1 tablespoon sugar and a pinch of salt and whisk until thoroughly combined. (A few cinnamon chunks are okay.)
* Heat 1 tablespoon butter and a little oil in a skillet for nuts over medium-high heat. Dip the brioche strips into the egg mixture and turn gently a few times to coat. As soon as the butter begins to bubble, add the coated brioche strips to the skillet. (TIP: Drain excess egg mixture first.) Cook, turning occasionally, until golden brown on all sides, 2 to 3 minutes. Tip: Work in batches of as needed, wiping the pan and adding more oil and butter between batches. If the French toast browns too quickly, reduce the heat. Place the French toast sticks in a bowl with the nut mix.
* Drizzle honey syrup over French toast sticks and nuts in a bowl. Throw to coalesce. Arrange french toast sticks in layers on plates. Pour the remaining syrup and nuts in the bowl over the top. additional fee.