This Dubai chocolate pistachio French toast bake is rich, layered, and basically everything brunch dreams are made of. It’s inspired by the bold flavors of Middle Eastern sweets—think creamy pistachio, buttery filo, and dark chocolate – all wrapped in a custardy challah base. It’s a showstopper but still easy enough to prep the night before and pop into the oven when your crew wakes up hungry.

Whether you’re planning a weekend brunch or just need something sweet and satisfying to start your day, this one-pan dish delivers every time.

Dubai chocolate pistachio French toast bake in a speckled casserole dish featuring golden challah bread cubes layered with dark chocolate chips, creamy pistachio spread, and toasted kataifi pastry, ready to serve for brunch.

Before you get started

Give your challah a quick cube and let it sit out for a bit to dry, slightly stale bread soaks up custard better. If you’re using frozen kataifi or shredded filo, thaw it ahead of time. The pistachio cream brings the flavor, so grab a good-quality jar or use your favorite brand. You can prep everything the night before for an easy bake-and-serve brunch.

Ingredients for Dubai Chocolate Pistachio French Toast Bake — rich challah bread, toasted coconut, dark chocolate chips, pistachio paste, milk, eggs, sugar, butter, vanilla, and spices — a decadent Middle Eastern-inspired brunch recipe from Smith’s in Bloom.

What You Need To Make Dubai Chocolate Pistachio French Toast Bake

You’ll find exact measurements in the recipe card, but here’s what you’ll want on hand:

A loaf of challah bread
Eggs, almond milk, and heavy cream for the custard
Sugar, vanilla, cinnamon, and salt for a cozy flavor
Pistachio cream for the filling and topping
Kataifi pastry or shredded filo dough
Dark chocolate chips
Butter for toasting the filo layers

How To Make Dubai Chocolate Pistachio French Toast Bake

Stirring butter into toasted shredded kataifi pastry fto begin the toasting process for the Dubai Chocolate Pistachio French Toast Bake — a rich base layer inspired by Middle Eastern desserts.

Step 1: Start by toasting 1 cup of kataifi pastry with butter in a pan until it’s golden and crisp.

Toasted kataifi pastry mixed with pistachio paste and dark chocolate chips in a skillet — step two in making the indulgent Dubai Chocolate Pistachio French Toast Bake from Smith’s in Bloom.

Step 2: Stir in pistachio cream and chocolate chips, then set aside. This makes your crunchy filling layer.

In a medium ceramic bowl whisked together are eggs, almond milk, heavy cream, sugar, vanilla, cinnamon, and a pinch salt

Step 3: make your custard by whisking together eggs, almond milk, heavy cream, sugar, vanilla, cinnamon, and a pinch of salt until smooth.

Unbaked Dubai chocolate pistachio French toast bake in a speckled ceramic dish, showing layers of cubed challah bread topped generously with dark chocolate, pistachio cream, and toasted kataifi pastry, ready for the oven.

Step 4: Layer half the cubed challah into a greased baking dish. Spread on a thin layer of pistachio cream, then add your chocolate pistachio filo mix.

The top layer of the Dubai Chocolate Pistachio French Toast Bake is uncooked but visibly soaked, you would see the challah bread cubes drenched in a rich custard mixture. The top appears moist and slightly glossy from the combined eggs, almond milk, and heavy cream, with ribbons of pistachio cream and a generous amount of chocolate-pistachio kataifi mixture scattered on top. The ingredients creating this soaked effect are the egg custard (eggs, almond milk, heavy cream, sugar, vanilla, cinnamon, and salt), pistachio cream, and the chocolate-infused shredded kataifi or filo pastry.

Step 5: Top with the rest of the challah cubes and pour the custard evenly over everything. Press down gently with a spatula to help the bread soak it up. Let it sit for 15 to 30 minutes, or refrigerate overnight if prepping ahead.

Diagonal overhead view of Dubai chocolate pistachio French toast bake in a speckled ceramic dish, showcasing golden and fluffy challah bread, drizzled with pistachio cream, and topped with a crunchy layer of toasted kataifi or filo pastry pieces.

Step 6: Bake at 350 degrees for about 40 to 50 minutes, until the top is golden and the custard is set. While it bakes, toast an extra 1/2 cup of kataifi in butter.

When the bake is done, spread more pistachio cream on top and sprinkle with the crispy toasted filo. Serve warm and prepare for the compliments.

Frequently Asked Questions

What is kataifi pastry?

Kataifi is a shredded filo dough used in a lot of Middle Eastern desserts. You can find it in the frozen section near phyllo dough or international foods.

Can I use regular filo instead?

Yes, if you can’t find kataifi, just shred regular filo sheets into small strips and toast them in butter. It’ll still give you that crunchy topping.

Can this be made ahead?

Definitely. You can assemble everything the night before and bake it in the morning. Just keep it covered in the fridge overnight.

What kind of pistachio cream should I use?

Use a smooth, sweet pistachio spread that you’d enjoy on toast. Some brands are thicker or more savory, so pick one that leans dessert-y.

Can I use regular milk instead of almond milk?

Absolutely. Whole milk, oat milk, or any other type you like will work just fine here.