Baklava French Toast with Cinnamon Honey Syrup : Forget French Toast and try this Greek Toast, inspired by traditional Greek Baklava. This dish captures all the loved flavors of baklava–butter, honey, cinnamon, walnuts, and pistachios, with easier preparation and quite a few less calories.
Have you seen the movie, Transylvania?
If you have then you have to remember Adam Sandler’s character saying over and over, I don’t say Blah-blah-blah.
I bring this up because my daughter has been studying Greece in school and was asked speak on the School news about Greece. Her part was about how Baklava is a traditional Greek food. For a week, she practiced saying, Baklava in the same ring tone voice Adam Sandler said Blah-blah-blah. It was cute…the first 10 times 🙂
Anyways, Layla became obsessed with Baklava and was asking me all about it and why I had never made it.
Well baklava is a lot of work!! Plus a lot of butter!
So I told her I would make a dish inspired by Baklava.
And I thought of french toast–thick slices of bread dipped into a honey, orange custard and then crusted with crushed pistachios and walnuts. But this could not be called French Toast, it had to be known as Greek Toast.
Baklava French Toast
No variation of french toast is complete without syrup.
But maple syrup would not do for this pistachio crusted french toast recipe.
In my mind it had to be a honey and cinnamon syrup with notes of orange flavor. Every baklava I had ever had seemed to have either lemon or orange hints in the background.
Yes, this was the kind of Baklava I could handle, and one I just knew my daughter would love.
So when, #SundaySupper, announced that we were going Greek to celebrate the release of My Big Fat Greek Wedding 2 (by the way, SO excited to see this movie), I knew I had just the recipe to share with you! Baklava Greek Toast with Cinnamon Honey Syrup was a winner at my house, and will surely be a winner at yours!
Recipe for Nut Crusted French Toast
Baklava Greek Toast with Cinnamon Honey Syrup
- 16 ounce loaf high quality french bread sliced into 3/4 inch thick slices
- 6 eggs
- 1/2 cup milk or cream
- zest of 1 orange
- 2 teaspoons cinnamon divided
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup crushed walnuts
- 1/2 cup crushed pistachios shelled
- 2 tablespoons butter
- 1/2 cup honey
- juice of 1 orange
- 1/4 cup water
- Preheat oven to 350 degrees.
- Prepare bread dipping station by whisking eggs, vanilla, cream, 1 teaspoon of cinnamon, orange zest, and dash of salt in one shallow dish and the nuts in separate shallow dish.
- Heat skillet over medium heat and melt one tablespoon butter in skillet.
- Dip the slices of bread into egg mixture,allowing to soak up a bit on both sides. Then place one side of bread into nut mixture, pressing down to crust the bread with the nuts.
- Place nut-side up in the skillet and repeat with half of the bread slices. Cook the bread for about 5-6 minutes in the skillet, or until bottom is nicely browned. Transfer to baking sheet.
- Repeat steps with remaining butter and slices of bread.
- Bake all the slices for 20 minutes, or until nut-side of "Greek" Toast is browned and egg custard is set.
- While preparing the toast, Make the syrup by simmering the honey, remaining teaspoon of cinnamon, juice of the orange and water over low heat. Let simmer until Greek Toast is ready to serve.
- Serve the crusted "Greek Toast" with a bit of the Cinnamon Honey Syrup.
If you enjoyed this Greek version of French Toast, you may also like
- Greek Salad (Horiatiki Salata) by Angels Home Sweet Homestead
- Greek-Style Sliders with Feta Aioli by Grumpy’s Honeybunch
- Kalamata Phyllo Cigars with Whipped Feta by Pook’s Pantry
- Rosemary and Olive Grissini by What Smells So Good?
- Socca Pizza with Spinach, Roasted Tomatoes, Kalamata Olives, and Feta by The Wimpy Vegetarian
- Spanakopita Bites by My Imperfect Kitchen
- Tiropitas (Greek Cheese Triangles ) by Moore or Less Cooking
- Tyropita Appetizer Bites by The Freshman Cook
- Avgolemono Chicken Zoodle Soup by Cupcakes & Kale Chips
- Quick and Easy Greek Avgolemono Soup by Confessions of a Cooking Diva
- Shrimp Avgolemono with Spinach by Monica’s Table
- Vegetarian Magiritsa (Greek Easter Soup) by Palatable Pastime
- Baklava French Toast with Cinnamon Honey Syrup by A Mind Full Mom
Greek Main Dishes:
- Brizola (Greek-style Pork Chops) by Cindy’s Recipes and Writings
- Chicken Greek Salad Flatbread by Family Foodie
- Greek Chirashi Sushi by NinjaBaker
- Greek Breakfast Wraps by Brunch-n-Bites
- Greek Meatball Salad by Magnolia Days
- Gyro Meatballs with Lemon Rice by Casa de Crews
- Kotopita (Greek Chicken Pie) by Curious Cuisiniere
- Mediterranean Meatball Gyro Sandwich by Life Tastes Good
- Slow-Cooked Lamb Shoulder with Roasted Vegetables by Food Lust People Love
- Souvlaki Chicken Wraps with Homemade Tzatziki by The Crumby Cupcake
- Youvetsi (Greek beef or lamb and orzo stew) by Caroline’s Cooking
Greek Side Dishes:
- Greek-style rice salad by Pine Needles In My Salad
- Greek Zucchini Fritters by Hezzi-D’s Books and Cooks
- Homemade Tzatziki Sauce by Cosmopolitan Cornbread
- Spanakorizo by Feeding Big and More
- Chocolate Baklava by The Chef Next Door
- Greek Lemon Cake by That Skinny Chick Can Bake
- Greek Spice Cake by Our Good Life
- Greek Walnut Cake by Pies and Plots
- Greek Wedding Cookies – Kourabiethes/Kourabiedes by La Bella Vita Cucina
- Loukoumades – Greek Donuts by The TipToe Fairy
- Loukoumades (Greek honey fritters) by The Redhead Baker
- Ouzito: The Greek Mojito by Hardly A Goddess