Pistachio Croissant French Toast

Ingredients

• 🥐Croissants, preferably day-old, split horizontally4
• 🌰Pistachios, finely chopped or ground80 g
• 🧀Cream Cheese, softened120 g
• 🍯Honey2 tbsp
• 🫙Vanilla Extract1 tsp
• 🥚Large Eggs3
• 🥛Whole Milk180 ml
• 🧂Cinnamon (ground)1 tsp
• 🧈Salted Butter, for the skillet30 g
• 🍯Powdered Sugar, for serving1 tbsp
• 🍯Maple Syrup, for serving3 tbsp
• 🧂Sea Salt (fine)to taste

Contains Dairy, Eggs, Gluten, Tree nuts. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Chop the pistachios

   Finely chop the Pistachios on a board, rocking the knife until the pieces are small enough to blend into a speckled paste. Stop when they look evenly gritty and release a fresh, nutty smell; if you leave them in big shards, the filling will tear the croissants instead of spreading smoothly.

   3 min
2. 2

   Beat the cream filling

   Stir the softened Cream Cheese, chopped Pistachios, Honey, and Vanilla Extract together in a small bowl until the mixture turns thick, pale green, and spreadable. Keep going for about 1 minute until there are no white streaks left; if it feels stiff, mash it against the side of the bowl with the back of a spoon until it loosens.

   2 min
3. 3

   Slice the Croissants (plain) open horizontally with a serrated knife, keeping the halves attached on one side like little books. Spread the pistachio filling inside each one in an even layer.

4. 4

   Press them gently shut; the pastry should feel plump but not split at the seam, and any overflow means you’ve used too much filling for that croissant.

   4 min
5. 5

   Whisk the custard

   Whisk the Large Eggs, Whole Milk, Cinnamon, and a pinch of table salt in a mixing bowl until the mixture looks fully even and slightly foamy on top. Give it about 30 seconds of brisk whisking; if you still see clear streaks of egg white, keep whisking because those streaks can set into rubbery bits in the skillet.

   2 min
6. 6

   Soak the croissants

   Lay the filled croissants into the custard one at a time and turn them with your fingers so both cut faces absorb the liquid for about 30 seconds per side. They should feel heavier and glossy at the surface but still hold together; if they start slumping, lift them out sooner and let the excess drip off before moving to the skillet.

   3 min
7. 7

   Melt the butter

   Set a large skillet over medium heat and add the Salted Butter, swirling it until the foaming settles and the milk solids smell nutty, about 1 minute. If the butter starts browning too fast, lift the skillet off the heat for a moment; you want a pale golden foam, not dark specks, before the croissants go in.

   1 min
8. 8

   Brown the French toast

   Lay the soaked croissants seam-side down into the hot skillet and leave them undisturbed for about 3 minutes until the underside turns deep golden and releases easily with a spatula. Flip them carefully and cook the second side for another 2 to 3 minutes until the pastry feels crisp at the edges and the custard inside gives a soft, custardy resistance when pressed; if the outside darkens before the centre warms, lower the heat and give it a little longer.

   6 min
9. 9

   Finish and plate

   Lift the French toast onto plates, dust it with Powdered Sugar, and drizzle over the Maple Syrup so it sinks into the flaky ridges. Serve it right away while the edges are still crisp and the centre is warm and creamy, because the crust softens fast once it sits.

   1 min

Nutrition per serving