Dubai Chocolate Pistachio French Toast Bake

This Dubai chocolate French toast bake layers custard-soaked challah with pistachio cream, dark chocolate, and crispy toasted kataifi for a showstopping brunch. Assemble it the night before, bake in the morning, and finish with more pistachio cream and crunchy filo.

Keyword dubai chocolate french toast, french toast bake, pistachio french toast

Prep Time 15

Cook Time 45

Soak Time 15

Total Time 1 15

Servings servings

Calories 658kcal

Ingredients

For the Bake:

1 loaf challah bread cubed
3 large eggs
1 cup almond milk
1 cup heavy cream
1/3 cup sugar
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch of salt
1/2 cup Pistachio Cream plus extra for topping, adjust to taste

Chocolate-Pistachio Filo Layer:

1 cup kataifi pastry or shredded filo dough
2 tbsp melted butter
4 tbsp store bought pistachio cream
1/2 cup dark chocolate chips

Extra Topping:

1/3 cup pistachio cream for after baking
1/2 cup kataifi pastry toasted in butter (for after baking)

Instructions

Toast 1 cup kataifi with 2 tbsp butter until golden. Mix in 4 tbsp pistachio cream and 1/2 cup chocolate. Set aside.
Whisk eggs, almond milk, heavy cream, sugar, vanilla, cinnamon, and salt until smooth.
Layer half the challah, spread pistachio cream, add chocolate-pistachio filo mixture, top with remaining challah. Pour custard over, press gently, and let soak (15–30 min or overnight).
Bake at 350°F (175°C) for 40–50 minutes, until set and golden.
Toast another 1/2 cup kataifi in butter. Spread 1/3 cup pistachio cream over baked casserole, then sprinkle with toasted kataifi.
Serve warm

Notes

Make Ahead: Assemble the bake, cover, and refrigerate overnight, then bake in the morning.

Bread: Slightly stale or air-dried challah cubes soak up the custard best.

Kataifi Swap: If you can’t find kataifi, shred regular filo sheets into thin strips and toast them in butter.

Milk: Whole milk or oat milk can be used in place of almond milk.

Nutrition