Baklava-Inspired French Toast Sticks with Honey Lemon Syrup and Pistachios

French toast meets baklava in this irresistible brunch recipe. Crispy, cinnamon-dusted brioche sticks are pan-fried until golden, then drizzled with a warm honey lemon syrup and tossed with toasted walnuts and pistachios. It’s a playful mashup that brings together the best of both worlds: the comforting custard-soaked bread and the sweet, nutty crunch of the classic pastry.

Perfect for a lazy weekend morning or a special breakfast for two, these French toast sticks are easy to make and sure to impress. The syrup comes together quickly on the stovetop and the nuts are toasted in butter for extra richness. Serve them piled high on a plate, with extra syrup and nuts spooned over the top.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

2 tablespoon HoneyView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

3 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the lemon. Roughly chop the walnuts and pistachios together. Zest the lemon until you have 2 teaspoons, then quarter the lemon. Halve the brioche buns lengthwise, then cut each half lengthwise into 1-inch-thick strips (like French toast sticks).
2. Heat a large dry nonstick pan over medium heat. Add the chopped nuts and cook, stirring occasionally, until golden and fragrant, 3-5 minutes. Remove from heat and stir in 1 tablespoon butter until melted. Transfer the nuts to a large bowl and stir in ¼ teaspoon cinnamon, ¼ teaspoon sugar and a pinch of salt until coated.
3. In a small pot, combine the honey, ½ cup water, 2 tablespoons sugar and juice from one lemon wedge. Bring to a boil over medium-high heat, then cook, stirring occasionally, until the sugar dissolves and the mixture thickens into a light syrup, 8-10 minutes. Turn off the heat and cover the pot until ready to serve.
4. In a medium bowl, whisk the eggs, lemon zest, half the milk, the remaining cinnamon, 1 tablespoon sugar and a pinch of salt until fully combined. (A few clumps of cinnamon are fine.)
5. Heat 1 tablespoon butter and a drizzle of oil in the same pan used for the nuts over medium heat. Dip the brioche strips into the egg mixture, turning gently to coat. Let any excess drip off. Once the butter begins to foam, add the coated brioche strips to the pan. Cook, turning occasionally, until golden brown on all sides, 2-3 minutes. Work in batches if needed, wiping out the pan and adding more butter and oil between batches. Reduce heat if the French toast browns too quickly. Transfer the cooked sticks to the bowl with the nut mixture.
6. Drizzle the honey syrup over the French toast sticks and nuts in the bowl; toss to combine. Divide the French toast sticks between plates, arranging them in a pile. Spoon any remaining syrup and nuts from the bowl over the top. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, challah, brioche or thick-cut white bread work well. Avoid very airy breads that may fall apart when dipped.

Can I make the syrup ahead of time?

Absolutely. Prepare the syrup up to 2 days in advance and store it in the refrigerator. Reheat gently before serving.

Is there a substitute for nuts?

If you have a nut allergy, you can omit the nuts or use seeds like sunflower or pumpkin seeds for crunch.