Baklava French Toast

Baklava French Toast

Baklava French Toast

I haven’t met anyone yet who doesn’t just love baklava.  Kevin at Closet Cooking has this one on his blog.  I served mine with Greek Yogurt Ice Cream on top and then a bit of syrup.

Baklava French Toast

May 5, 2019
: 1
: 10 min
: 25 min
: 35 min
: Easy

By:

Ingredients
  • 2 tablespoons honey
  • 2 tablespoons water
  • * lemon, rind
  • * orange, rind
  • 1/4 teaspoon cinnamon or a cinnamon stick
  • 1 handful nuts, chopped
  • 1/2 teaspoon cinnamon
  • 1 teaspoon honey
  • 2 slices of bread ( I used homemade bread)
  • 1 egg
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1/2 teaspoon vanilla extract
  • a pinch of salt
  • garnish with extra nut filling, zest & cinnamon
Directions
  • Step 1 Simmer the honey, water, lemon rind, orange rind and cinnamon in a small pan until it thickens to a syrupy consistency.
  • Step 2 Remove from heat and remove the rinds and cinnamon stick if used.
  • Step 3 Mix the nuts, cinnamon and honey in a bowl.
  • Step 4 Place the nut mixture between 2 slices of bread.
  • Step 5 Mix the egg, milk, lemon juice, orange juice, vanilla extract and salt in a shallow dish.
  • Step 6 Dip the sandwich into the egg mixture to cover both sides.
  • Step 7 Melt some butter in a pan and fry the French toast until golden brown on both sides.
  • Step 8 Serve the French toast with the syrup on top

 


Related Posts

Ultimate Fudgy Cocoa Brownies

Ultimate Fudgy Cocoa Brownies

Ultimate Fudgy Cocoa Brownies I would love to see a big pan of these sitting in front of me on Mother’s Day.  I love brownies that are fudgy and have all that extra chocolate in them. My goodness! I may have to go and make […]

Crispy Baked Asparagus Fries

Crispy Baked Asparagus Fries

Crispy Baked Asparagus Fries I haven’t tried these yet, but I sure will. They look amazing!  Check out the original recipe from Kevin at Closet Cooking  



Leave a Reply

Your email address will not be published. Required fields are marked *