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Creating the perfect Baklava French Toast Bake starts with understanding the key ingredients. Each component plays a crucial role in achieving the dish's unique and delightful flavor profile.

Baklava French Toast Bake

Experience a delightful fusion of flavors with Baklava French Toast Bake, a brunch dish that combines the rich, nutty essence of baklava with the heartiness of traditional French toast. This unique recipe features buttery challah or brioche bread soaked in a creamy custard, topped with crispy phyllo dough and a sweet honey syrup. Perfect for special occasions or a cozy family morning, this dish will impress your guests and create delicious memories. Dive into the recipe and elevate your breakfast game!
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Ingredients
  

For the French Toast Bake:

1 loaf of challah or brioche bread, cut into 1-inch cubes (about 10 cups)

6 large eggs

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

For the Baklava Topping:

1 cup walnuts, finely chopped

1 cup pistachios, finely chopped

1 cup phyllo dough, thawed (use about 3 sheets)

1/2 cup unsalted butter, melted

1 teaspoon ground cinnamon

1/2 cup honey

1/2 cup water

1/2 cup granulated sugar

1 teaspoon vanilla extract

Instructions
 

Prep the Bread: In a large bowl, combine the cubed challah or brioche. Set aside.

    Make the Egg Mixture: In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, ground cinnamon, nutmeg, and salt until smooth and well combined.

      Combine: Pour the egg mixture over the cubed bread, ensuring all pieces are well soaked. Gently fold in the walnuts and pistachios, reserving some for toppings.

        Prepare Phyllo Topping: Preheat the oven to 350°F (175°C). In a small bowl, melt 1/2 cup of butter and add ground cinnamon. Layer the phyllo dough on a large baking sheet, brushing each layer with melted butter. Cut into small squares or strips, then crumble over the soaked bread mixture in the baking dish.

          Assemble: Transfer the French toast mixture into a greased 9x13 inch baking dish, spreading it evenly. Top with the remaining nuts, and sprinkle the crumbled phyllo dough on top.

            Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

              Make the Syrup: While the bake is cooking, combine honey, water, sugar, and vanilla in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer for about 10 minutes, stirring occasionally until slightly thickened.

                Serve: Once the bake is finished, let it cool for 10 minutes. Drizzle honey syrup over the top before serving. Optionally, serve with whipped cream or a scoop of vanilla ice cream.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10