If you're looking for an over-the-top brunch dish for a celebration, this is just the ticket.

This Story Originally Appeared On sunset.com


Recipe Summary

45 mins
Serves 4 (makes 4 stacked sandwiches)


Ingredient Checklist


Instructions Checklist
  • In a bowl, stir Neufchâtel cheese until smooth, using a whisk or the back of a spoon to help get rid of lumps. Mix crème fraîche, honey, and lemon zest into Neufchâtel. Fold in 1 1/2 cups strawberries.

  • Spread berry mixture onto 4 slices of bread, leaving about 1/4-in. border. Top with remaining plain slices of bread, pressing down lightly.

  • Thoroughly whisk eggs, milk, vanilla, and salt in an 8- or 9-in. baking dish. Whirl pistachios in a processor to finely chop, then spread on a plate.

  • Quickly dip 1 French toast stack into custard, making sure all sides and edges are covered, then set it in pistachios, turning to coat both flat sides. Set on a plate. Repeat to coat remaining French toast stacks. Sprinkle about 1/2 tsp. sugar on top side of each stack.

  • Heat oil and butter in a nonstick 12-in. frying pan over medium heat. Flick a drop of water into pan. If it sizzles, pan is ready for cooking.

  • Add French toast stacks to pan, sugar side down. Sprinkle top of each stack with 1/2 tsp. sugar. Cook, turning once, until dark golden brown on each side, 3 to 5 minutes per side.

  • Cut French toast stacks in half diagonally. Set on plates and top with remaining 1/2 cup strawberries and the syrup.

  • *If you have only fresh bread, put slices on a rimmed baking sheet and bake in a 200° oven until dry to touch, about 20 minutes, turning halfway through baking.

Nutrition Facts

929 calories; protein 25g; fat 55g; saturated fat 16g; carbohydrates 89g; fiber 5.6g; sodium 644mg; cholesterol 157mg.