Viral Pistachio Kunafa Stuffed French Toast: The Ultimate Fusion Brunch
Imagine the viral 'Dubai Chocolate' trend, but reimagined as the most decadent weekend breakfast you will ever taste. This Pistachio Kunafa Stuffed French Toast is a love letter to Levantine heritage fused with classic Western brunch comfort. We take thick slices of brioche and stuff them with a mixture of golden, butter-toasted kataifi pastry, rich pistachio cream, and a hint of stretchy mozzarella cheese—mimicking the texture of traditional Nabulsi Knafeh. Originating from the Middle East, Knafeh is a beloved dessert characterized by shredded phyllo dough and sweet cheese soaked in syrup. By folding these elements into French toast, we create a symphony of textures: the soft, custard-soaked bread yields to a shattering crunch of kataifi and the creamy, nutty richness of pistachios. While this is certainly an indulgence, pistachios bring a wealth of antioxidants, healthy fats, and protein to the table. This recipe captures the essence of global fusion, bringing the aromatics of rose water and cardamom to your breakfast plate.
The Masterplan
1. Prepare the Crunch: Chop the kataifi dough into 1-inch strands. Melt 2 tbsp butter in a pan over medium heat. Add the kataifi and toast, stirring constantly, until deep golden brown and crispy (about 5-7 minutes). Remove from heat and let cool slightly.
2. Mix the Filling: In a bowl, mix the toasted kataifi with the pistachio cream. If you want the traditional cheesy pull, fold in the shredded mozzarella now.
3. Stuff the Bread: Using a sharp knife, cut a slit into the top crust of each brioche slice to create a pocket (do not cut all the way through). Gently stuff the pistachio-kataifi mixture inside the pockets. Alternatively, sandwich the filling between two thinner slices.
4. Make the Custard: Whisk together eggs, milk, heavy cream, vanilla, cardamom, and salt in a shallow dish.
5. Soak: Dip each stuffed slice into the custard mixture, allowing it to soak for 10-15 seconds per side. Do not oversaturate or it will fall apart.
6. Fry: Melt remaining butter in a skillet over medium-low heat. Cook the French toast for 3-4 minutes per side until golden brown and the cheese inside has melted.
7. Serve: Plate immediately. Drizzle generously with rose water syrup (or maple syrup), and garnish with extra crushed pistachios and rose petals.
Perfect Pairings
Viral Dubai-Style Pistachio Kunafa Chocolate Bark
Golden Miso-Honey Glazed Crispy Salmon Rice Bowl
Gochujang Citrus Salmon Crudo
Gather Your Energy
Step by Step
1. Prepare the Crunch: Chop the kataifi dough into 1-inch strands. Melt 2 tbsp butter in a pan over medium heat. Add the kataifi and toast, stirring constantly, until deep golden brown and crispy (about 5-7 minutes). Remove from heat and let cool slightly.
2. Mix the Filling: In a bowl, mix the toasted kataifi with the pistachio cream. If you want the traditional cheesy pull, fold in the shredded mozzarella now.
3. Stuff the Bread: Using a sharp knife, cut a slit into the top crust of each brioche slice to create a pocket (do not cut all the way through). Gently stuff the pistachio-kataifi mixture inside the pockets. Alternatively, sandwich the filling between two thinner slices.
4. Make the Custard: Whisk together eggs, milk, heavy cream, vanilla, cardamom, and salt in a shallow dish.
5. Soak: Dip each stuffed slice into the custard mixture, allowing it to soak for 10-15 seconds per side. Do not oversaturate or it will fall apart.
6. Fry: Melt remaining butter in a skillet over medium-low heat. Cook the French toast for 3-4 minutes per side until golden brown and the cheese inside has melted.
7. Serve: Plate immediately. Drizzle generously with rose water syrup (or maple syrup), and garnish with extra crushed pistachios and rose petals.