Pistachio French Toast Recipe

Pistachio French Toast Recipe
Pistachio French Toast Recipe photo by Taste of Home
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Pistachio French Toast Recipe

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I came up with this bake while on a beach trip with some friends. It turned out so well they fought for the last piece.—Faith Cromwell, San Francisco, CA
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 50 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 50 min. + standing

Ingredients

  • 18 slices French bread baguette (about 1/2 inch thick)
  • 1-1/2 cups half-and-half cream
  • 1 cup white baking chips, chopped
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup 2% milk
  • 8 large eggs
  • 1/4 cup honey
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon ground cinnamon
  • TOPPING:
  • 1/2 cup butter, melted
  • 1/2 cup packed brown sugar
  • 3 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 3/4 cup pistachios, toasted and finely chopped
  • 1/4 cup white baking chips, chopped

Directions

Arrange bread in two shingled rows in a greased 13x9-in. baking dish. In a microwave-safe bowl, combine cream and baking chips. Microwave, covered, on high for 4-5 minutes or until chips are melted, stirring occasionally. In a large bowl, beat cream cheese and milk until smooth. Whisk in eggs, honey, extract and cinnamon until blended. Stir in cream mixture; pour over bread. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove French toast from refrigerator while oven heats. For topping, in a small bowl, combine butter, brown sugar, honey and cinnamon. Stir in pistachios and baking chips. Sprinkle over bread slices.
Bake, covered, 40 minutes or until a knife inserted in the center comes out clean. Uncover; bake 10-15 minutes longer or until golden brown. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Pistachio French Toast in Breakfast & Brunch Bookazine 2015, p12

  • 18 slices French bread baguette (about 1/2 inch thick)
  • 1-1/2 cups half-and-half cream
  • 1 cup white baking chips, chopped
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup 2% milk
  • 8 large eggs
  • 1/4 cup honey
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon ground cinnamon
  • TOPPING:
  • 1/2 cup butter, melted
  • 1/2 cup packed brown sugar
  • 3 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 3/4 cup pistachios, toasted and finely chopped
  • 1/4 cup white baking chips, chopped
  1. Arrange bread in two shingled rows in a greased 13x9-in. baking dish. In a microwave-safe bowl, combine cream and baking chips. Microwave, covered, on high for 4-5 minutes or until chips are melted, stirring occasionally. In a large bowl, beat cream cheese and milk until smooth. Whisk in eggs, honey, extract and cinnamon until blended. Stir in cream mixture; pour over bread. Refrigerate, covered, several hours or overnight.
  2. Preheat oven to 350°. Remove French toast from refrigerator while oven heats. For topping, in a small bowl, combine butter, brown sugar, honey and cinnamon. Stir in pistachios and baking chips. Sprinkle over bread slices.
  3. Bake, covered, 40 minutes or until a knife inserted in the center comes out clean. Uncover; bake 10-15 minutes longer or until golden brown. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Pistachio French Toast in Breakfast & Brunch Bookazine 2015, p12

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