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Pistachio Cream Brioche French Toast

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This indulgent Pistachio Cream Brioche French Toast features thick brioche slices filled with homemade pistachio cream, dipped in a vanilla egg custard, and pan-fried to golden perfection. Served with whipped cream and warm blackcurrant jam, it’s perfect for breakfast, brunch, or dessert.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 3 servings
  • Category: Breakfast, Brunch, Dessert
  • Method: Pan-Fried
  • Cuisine: French-Inspired
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Boil pistachios in water for 3 minutes, drain, and rub off skins using a clean tea towel.
  2. Blend peeled pistachios with icing sugar and a splash of milk for about 5 minutes until a smooth paste forms.
  3. Melt butter, white chocolate, and remaining milk in a heatproof bowl over simmering water until smooth.
  4. Combine melted mixture with pistachio paste in a blender and blend until silky smooth. Transfer to a piping bag.
  5. Cut a pocket into each brioche slice and fill with about 2 tablespoons of pistachio cream.
  6. Whisk eggs, milk, and vanilla in a shallow dish. Dip each filled brioche slice quickly to coat all sides.
  7. Heat butter in a non-stick pan over low-medium heat and cook brioche slices for 3–4 minutes per side until golden and heated through.
  8. Warm blackcurrant jam in a small saucepan or microwave.
  9. Serve French toast topped with whipped cream, warm jam, and a dusting of icing sugar.

Notes

  • You can make the pistachio cream up to a week in advance and store it in the fridge.
  • Use slightly stale brioche for best texture and absorption.
  • Don’t soak the brioche slices too long in the custard to avoid sogginess.
  • Fresh berries or fruit compote make great sides.
  • This recipe works beautifully as a dessert with a scoop of ice cream.

Nutrition

Find it online: https://savorymomskitchen.com/pistachio-cream-brioche-french-toast/