This pistachio cream brioche French toast is a rich, indulgent dish that feels both comforting and luxurious. Thick slices of buttery brioche are filled with homemade pistachio cream, dipped in a vanilla-scented custard, and gently pan-fried until golden. Finished with softly whipped cream and warm blackcurrant jam, it is perfect for a special breakfast, brunch, or dessert.

Why You’ll Love This Recipe

• It teaches you how to make a smooth, vibrant pistachio cream from scratch using simple ingredients.
• It turns classic French toast into an elegant, bakery-style dish.
• It combines multiple textures and flavors: crisp edges, soft custardy bread, nutty filling, and fruity topping.
• It works beautifully for breakfast, brunch, or even an after-dinner treat.
• It is a great way to use up slightly stale brioche or leftover bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pistachio cream
150 g raw pistachios, shelled and unsalted
180 ml full-fat milk
1 tablespoon icing sugar
30 g unsalted butter
100 g good-quality white chocolate

For the brioche French toast
1/2 brioche loaf, cut into 3 thick slices (about 5 cm each)
6 tablespoons pistachio cream
3 large eggs
60 ml full-fat milk
1 teaspoon vanilla extract
30 g unsalted butter, for frying

To serve
3 tablespoons blackcurrant jam
3 dollops softly whipped cream
Icing sugar, for dusting

Directions

Start by making the pistachio cream. Bring a small saucepan of water to a boil, add the pistachios, and boil for 3 minutes. Drain and spread them over a clean tea towel. Rub gently to loosen and remove the skins, discarding the skins once separated.

Place the peeled pistachios into a food processor with the icing sugar and a small splash of the milk. Blend for about 5 minutes, scraping down the sides frequently, until a smooth pistachio paste forms. Be patient, as it will take time to turn from crumbs into a paste.

In a heatproof bowl set over gently simmering water, combine the butter, white chocolate, and remaining milk. Stir occasionally until fully melted and smooth, then remove from the heat.

Transfer the pistachio paste to a blender, pour in the melted chocolate mixture, and blend until silky smooth. Spoon the pistachio cream into a piping bag or a zip-top bag with the corner snipped off.

Cut a slit along the bottom of each brioche slice to create a pocket, being careful not to cut all the way through. Pipe about 2 tablespoons of pistachio cream into each slice and gently spread it inside so it is evenly distributed.

In a shallow dish, whisk together the eggs, milk, and vanilla extract. Quickly dip each filled brioche slice into the mixture, turning to coat all sides without soaking too long.

Heat a non-stick pan over low to medium heat and melt a knob of butter, coating the pan evenly. Add the brioche slices and cook gently for 3 to 4 minutes per side until golden brown and heated through.

Warm the blackcurrant jam gently in a small saucepan or microwave. Serve the French toast topped with whipped cream, warm jam, and a generous dusting of icing sugar.

Servings and timing

Servings: 3
Preparation time: 25 minutes
Cooking time: 15 minutes
Total time: about 40 minutes

Variations

• Swap the blackcurrant jam for raspberry, strawberry, cherry, or blueberry jam.
• Use mascarpone, crème fraîche, or clotted cream instead of whipped cream.
• Add fresh berries or sliced fruit on the side for a lighter finish.
• Replace the pistachio cream with another nut or chocolate spread for a different flavor profile.
• Serve with a scoop of vanilla or pistachio ice cream for a dessert-style version.

Storage/Reheating

This dish is best enjoyed fresh. Leftover pistachio cream can be stored in an airtight container in the refrigerator for up to 1 week. If needed, reheat cooked French toast gently in a pan over low heat until warmed through, though the texture is best when freshly made.

FAQs

What is brioche?

Brioche is a rich, lightly sweetened bread made with eggs and butter, giving it a soft, tender crumb and a golden color.

What makes this French toast different?

The pistachio cream filling adds a nutty, creamy center that elevates classic French toast into a more indulgent dish.

Can I make the pistachio cream in advance?

Yes, the pistachio cream can be prepared up to one week ahead and stored in the refrigerator.

Do I have to remove the pistachio skins?

Removing the skins improves the color and smoothness of the pistachio cream, though the flavor will still be good if you skip this step.

Can I use sliced brioche instead of a loaf?

Yes, you can sandwich the pistachio cream between two slices instead of piping it into a pocket.

How do I avoid soggy French toast?

Dip the brioche quickly into the egg mixture and avoid letting it soak for too long.

What heat should I cook the French toast on?

Low to medium heat works best to ensure the outside browns gently while the filling warms through.

Can I serve this as a dessert?

Absolutely. Adding ice cream or extra cream makes it perfect for dessert.

What can I serve alongside this dish?

Fresh fruit, berries, or a simple fruit compote pair beautifully with the rich flavors.

Is this recipe suitable for special occasions?

Yes, it is ideal for holidays, brunch gatherings, or any time you want an impressive yet comforting dish.

Conclusion

Pistachio cream brioche French toast is a show-stopping recipe that combines comfort and elegance in every bite. With its creamy filling, golden exterior, and balanced sweetness, it is a memorable dish that feels truly special while still being achievable at home.

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