Dubai Chocolate Pistachio French Toast (Print view)

Buttery croissants soaked in custard, filled with dark chocolate and topped with crushed pistachios for luxe breakfast.

# List of Ingredients:

→ Main

01 - 4 large day-old croissants
02 - 3.5 oz dark chocolate, chopped
03 - 2.1 oz (about 1/2 cup) shelled pistachios, roughly chopped

→ Custard

04 - 3 large eggs
05 - 1 cup + 1 tbsp whole milk
06 - 1/4 cup heavy cream
07 - 2 tbsp granulated sugar
08 - 1 tsp vanilla extract
09 - 1/2 tsp ground cardamom (optional)
10 - Pinch of salt

→ For Cooking

11 - 2 tbsp unsalted butter

→ To Serve

12 - Powdered sugar, for dusting
13 - Extra chopped pistachios, for garnish
14 - Chocolate sauce or maple syrup (optional), to finish

# Step-by-Step Directions:

01 - Slice each croissant horizontally without cutting through completely and tuck 1–2 tablespoons of chopped dark chocolate into the cavity of each.
02 - In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla, cardamom (if using) and a pinch of salt until smooth and homogenous.
03 - Submerge each stuffed croissant in the custard, allowing it to absorb for about 30 seconds per side; lift and let excess drain briefly.
04 - Heat 1 tablespoon unsalted butter in a large nonstick skillet over medium heat; add two soaked croissants (or as many as fit without crowding) and cook 2–3 minutes per side until deep golden and chocolate is melted, wiping the pan and adding remaining butter between batches.
05 - Transfer to warm plates, dust with powdered sugar, scatter chopped pistachios over the top and drizzle with chocolate sauce or maple syrup if desired.
06 - Serve immediately while the interior is warm and chocolate is molten for optimal texture and flavor.

# Expert Suggestions:

01 -
  • This is no ordinary French toast—youll secretly want to eat it for dessert too.
  • The crisp croissant edges with pockets of molten chocolate make every forkful a surprise.
02 -
  • If you soak the croissants too long, theyll fall apart—30 seconds is just right.
  • Cleaning out the skillet between batches saves you from burnt butter flavor and keeps each croissant beautifully golden.
03 -
  • Day-old croissants are much less likely to fall apart during soaking.
  • Chop your chocolate by hand for uneven, melty pockets—chocolate chips just arent the same.
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