Dubai Chocolate Pistachio Croissant Toast (Printable)

Buttery croissants soaked in custard, filled with dark chocolate and finished with crushed pistachios and powdered sugar.

# Ingredient List:

→ Main

01 - 4 large croissants (preferably day-old)
02 - 100 g dark chocolate, chopped
03 - 60 g shelled pistachios, roughly chopped

→ Custard

04 - 3 large eggs
05 - 250 ml whole milk
06 - 60 ml heavy cream
07 - 2 tbsp granulated sugar
08 - 1 tsp vanilla extract
09 - ½ tsp ground cardamom (optional, for a hint of Middle Eastern flavor)
10 - Pinch of salt

→ For Cooking

11 - 2 tbsp unsalted butter

→ To Serve

12 - Powdered sugar, for dusting
13 - Extra chopped pistachios
14 - Chocolate sauce or maple syrup (optional)

# Steps:

01 - Slice each croissant in half horizontally without splitting completely. Stuff each with 1–2 tbsp chopped chocolate.
02 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cardamom (if using), and salt to form the custard.
03 - Dip each stuffed croissant into the custard, allowing them to soak for 30 seconds per side.
04 - Heat 1 tbsp butter in a large nonstick skillet over medium heat. Place two soaked croissants (or as many as fit comfortably) into the skillet and cook for 2–3 minutes per side, until golden brown and the chocolate is melted. Wipe the skillet and repeat with remaining butter and croissants.
05 - Transfer to serving plates. Sprinkle generously with chopped pistachios, dust with powdered sugar, and drizzle with chocolate sauce or maple syrup, if desired.
06 - Serve warm and enjoy the chocolate-pistachio indulgence!

# Tips from the Pros:

01 -
  • This croissant French toast tastes like something you’d eat poolside at a fancy hotel, but you can make it in your pajamas.
  • It comes together quickly, yet feels like a showstopper every time I serve it to guests (or just myself on a slow morning).
02 -
  • I learned the hard way not to over-soak the croissants—they’ll fall apart and make more of a pudding than French toast.
  • Waiting just a minute before cutting into the finished toast helps the chocolate settle and avoids molten spills.
03 -
  • Whisk the custard until no visible streaks of egg remain—that’s the key to a flawlessly smooth soak.
  • If you’re feeling ambitious, swap in homemade chocolate hazelnut spread for the filling and watch everyone’s eyes light up.
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