Baklava takes on whole new form in this sweet, fragrant, and nutty Baklava French Toast Bake. This breakfast dish starts with heaps of croissants that are soaked in a slightly sweet custard, then topped with a mixture of pistachios, walnuts, cinnamon, cloves and sugar, then baked and drizzled with honey lemon syrup. It’s the perfect dish for brunch, holidays, or just because!
For the nut mixture, place pistachios, walnuts, sugar, cinnamon and cloves in the container of a food processor. Pulse until finely chopped, then set aside.
Grease an 8-inch square baking dish with butter.
For the French toast, in a medium-sized mixing bowl combine eggs, milk, honey, and cinnamon.
Arrange ½ the croissants in the prepared baking dish. Sprinkle with half the nut mixture, then top with remaining croissants and nuts. Pour the egg mixture overtop and set aside while preheating the oven, or in the fridge overnight.
Preheat oven to 350°F.
Just before baking, drizzle the melted butter over the croissants. Place the baking dish in the oven and bake for 1 hour, or until the eggs are fully cooked.
While the French toast bakes, make the honey syrup: in a small saucepan add sugar, cold water, honey, lemon juice, and cloves. Bring to a boil, then lower heat to simmer for 10 minutes. Remove from heat and cool to room temperature.
Pour ¾ of the honey syrup over the French toast bake as soon as it is removed from the oven. Allow the French toast to cool for 10 minutes before serving.
Sprinkle each piece with additional nuts and a drizzle of the honey syrup.