Chocolate and Pistachio French Toast with Warm Maple Syrup

 Chocolate and Pistachio French Toast (0006-2) by Meeta K. Wolff 

Long, lazy mornings is what we are enjoying at the moment. No hectic, no meetings, no stress to get anywhere and the feeling is good. Christmas weekend came and went and the tumultuous celebrations of the three days with gift wrapping, roast cooking and tree decorating lie behind us. We’re letting our souls dangle in the sheer luxury of time wasting and the opulence of big and extravagant breakfasts.         

The house is serene without the commotion of our everyday routine. The attire of choice are comforting pyjamas as we lounge on the sofa reading the newspapers extensively instead of browsing through the headlines hastily. Steaming cups of spiced earthy flavored Pu-erh tea infused with cardamom, soothes and warms us from the inside but it also teases our appetite.

While Tom brews a strong pot of coffee, crushing some cardamom to add into the thick dark liquid, the scents of my favorite spice brings back a thousand memories.

Chocolate and Pistachio French Toast (0003-2) by Meeta K. Wolff

Growing up I would love the weekends as my mother would often prepare a typical "sweet” breakfast as we called it. Usually pancakes or crepes flavored with whatever took her fancy served with fresh fruits and warm maple syrup. Or sweetened scrambled eggs! Oh how I loved those spread on a buttery toast and enjoyed with some hot chocolate. What I loved the most however was French toast and till today my mouth begins to water by the mere mention of this conventional breakfast.

Nowadays, a “sweet” breakfast with French toast has become our luxury in which we indulge in when we are feeling decadent with time. It replaces the granola and the spelt grain roll with honey and quick coffee, consumed during the week.

Early Morning Weimar 2010 (0004) by Meeta K. Wolff

When outside the icy wind blows across the snow covered fields and the red sun rises like a fire- ball out of the sky, we are inside warming ourselves with hot spiced coffee and delicious French toast and because it’s all about chocolate at this time of year (actually at all times of the year), I sandwich a thin layer of dark chocolate spread before dipping the slices of brioche bread in the egg batter.

Chocolate and Pistachio French Toast (0013-2) by Meeta K. Wolff

Breakfast has always been an important meal for both Tom and me. We try never to skip it and even though breakfast during the week happens in haste we make sure it is balanced and healthy for Soeren and us. The weekends provide for a little more time and we enjoy a breakfast of champions with eggs, sausages, fruit and rolls, but the holidays allow us to be self-indulgent and we live on the sweeter side of life. It’s our luxurious repose!

I love using certain types of Viennoiserie for my French toast, challah or brioche being my favorite choices. Here I have used Brioche Nanterre, which provides a marvelous flavor and richness. Watch the smiles all around as thick dark chocolate spread is slathered on a slice and sandwiched before the dipping. I add no sugar to the batter itself and use plain milk for the batter and serve with a crunchy topping of pistachios and warmed maple syrup.

Chocolate and Pistachio French Toast with Warm Maple Syrup

Printable version of recipe here

Serves 8


8 large slices brioche or challah
4 eggs
100ml milk
A pinch each of cinnamon and nutmeg 
25g butter
200g chocolate spread
120g pistachios, chopped
300ml maple syrup


  1. Spread a generous layer of dark chocolate spread on 4 of the brioche slices, then sandwich with the remaining 4. Cut diagonally and place each sandwiched triangle in a large shallow dish.

  2. In a large bowl whisk together the eggs, milk and spices and pour over the sandwiched brioche. Leave to soak for at least half an hour. Alternatively, you can leave to soak in the fridge overnight.

  3. Heat butter in a large frying pan and cook the brioche-chocolate sandwich triangles, for 2-3 minutes on each side, or until golden brown and cooked through. Keep warm in a low oven and repeat until all the brioche sandwiches are cooked.

  4. Arrange on a platter scattered with chopped pistachios. Heat the maple syrup on low in the microwave and serve drizzled over the chocolate and pistachio French toast.


The Food Guide Tip:

- Make your own delicious buttery saffron brioche




Chocolate and Pistachio French Toast (0008-2) by Meeta K. Wolff

We’re holding on to the last few days of 2010 before we welcome the new year. As 2011 kicks off we’ll be back into the core of the hustle and bustle of the regular routine. Soeren and his school, Tom back in Berlin and me back at work and other assignments so we are not looking ahead, instead we are kicking back and charging our batteries with family time and long lazy breakfasts.

I’d like to send this delicious chocolate breakfast to Ria who is my hostess for this month’s Monthly MingleChocolate Extravaganza. Thank you Ria for hosting the event and by what I have seen already we’ve got some truly extravagant chocolate treats. Make sure you tune in for the round up coming soon.

I am not one to start a new year with resolutions as I believe if you want to change something in your life then there is no better time to do it then the now. What I do have are plans and goals and I hope to work towards them to my best ability.

Have you set any goals and plans that you would like to work towards in 2011?

I’d like to wish everyone who takes time to come to What’s For Lunch, Honey? and shares this piece of my world with me a very Happy New Year. Hope you have a safe and blessed start to 2011 and may the new year bring you joy, health and that you achieve all your goals.

I’ll see you next year and hope you will join me then as we take a look back at some of the highlights 2010 brought my way.

You might like these extravagant chocolate ideas from WFLH:

Chocolate Pavlova with Chocolate Mascarpone Mousse Light Mousse au Chocolat with Baileys Crème Caramel Chocolate and Raspberry Crème Caramel


All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

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  1. Ah, another version of the fabulously simple and utilitarian French toast. Look lovely!

  2. Brioche with chocolate is already my idea of heaven, but taking that and making it into French toast must just be out of this world! What kind of dark chocolate spread do you generally use when making this?

  3. Thats a delicious and very tempting toast, absolutely yummy..

  4. OMG, that looks devilishly scrumptious! A mouthwatering combination. That filling is so luscious.



  5. Wow, Meeta, when you do extravagant and decadent you go all the way! Chocolate and brioche for an already decadent French toast. I can imagine how wonderful this is as you enjoy it slowly with the gorgeous white snow outside your window, building up the strength to go out and spend your day shoveling :-) Your story brought back memories of waking up on winter Sunday mornings in Florida to a big pot of warming steaming oatmeal, my favorite luxury, my mom's best treat to us. Nowadays, French toast is our luxury but never for breakfast but rather as a lunchtime treat. Beautiful post, darling sister, and hope your holidays are wonderful! xo

  6. I was at work yesterday and going through chocolate withdrawal.My favourite chocolate spread now has a divine purpose.

  7. I'm inviting myself over to breakfast before this week runs out. :-)

  8. Enjoy the long lazy moments; they are the best. Breakfast can't get any better than this, Meeta. I am loving your fancy take on French toast.


  9. WOW! I love these french toast! During the holidays it's a must to prepare some french toast! These are quite decadent, just for me...

  10. I love the idea of adding pistachios to this. I'm drooling here.

  11. Meeta, I have been dreaming about these chocolate & pistachio French toast since yesterday. What a warm decadent treat on a cold freezing snowy morning! :)

    Happy New Year!

  12. All I had to do was read the title of this blog post: I'm hooked. Chocolate and french toast. You're a genius. Happy New Year my friend.

  13. I'm very envious of this breakfast, it looks far more exciting than the weetabix we've been eating (even if that was chocolate flavour weetabix too!) - hats off you to doing something exciting for breakfast this week, I've been too exhausted!

    Hope you had a wonderful Christmas. XXx

  14. Looks very yummy :)
    I'm going to try this and surprise my family...
    Thanks for sharing this..
    happy holidays

  15. French toast is my favorite breakfast treat and this version looks incredible!

  16. I'm wallowing in the relaxed schedule too - recharging the batteries for 2011. Wishing you a Happy New Year Meeta.

  17. Oh my heavens, I need that French Toast. now. haha ;)


  18. Chocolate & pistachio is one of my fave combinations...and finding it here makes it even better! Hang on to 2010 dearest, coz my grip is slackening & it's racing away! Have a wonderful 2011... much love to you!! xo

  19. Oooh! A post after my breakfast-loving heart :) I may just have to whip up some chocolate French toast tomorrow morning!

    Belated holiday greetings Meeta and a fantastic New Year to you and your family! :)

  20. Ah, beautiful! I actually wonder if this would make an entrancing ice cream flavor? I'm thinking about trying that out...the maple, choc, pistachio? Little pieces of egg brioche? Yum, thanks for the inspiration!

  21. Hey,

    Thats a beautiful french toats...Sumptuous breakfast ,...:)

    Happy new year to you!!:)


  22. Wow~ if that's not the most decedent french toast I've ever seen, I don't know what is! Perfect to end the year with a bang!

  23. French Toast will never be the same again once you try this! It's not just a meal, it's an experience! The trimmings are nice flavour enhancer.

  24. Mmm, chocolate for breakfast would certainly start my day very well :) Wishing you and your family a very Happy New Year Meeta!

  25. This version of French toast is going to be on my table this weekend. Love the color and stuffing.
    Happy 2011 to you, Meeta!

  26. Not that this needs anything else, but if you threw some bourbon into that syrup, you'd have the best breakfast ever created.

    Love this post, Meeta! Happy New Year!

  27. Some day I'm coming there for breakfast, lunch and dinner! :)
    Best wishes for a happy, prosperous and peaceful new year.

  28. This french toast would certainly hit the spot for breakfast!

  29. Meeta, that photo of the sun and snow--breathtaking! Hope you're having wonderful holidays!

  30. This is like French toast on speed... Get thee behind me, Temptress ;o) Do Tom & Soeren know how lucky they are? Here at CookSister HQ an indulgent breakfast is a savoury affair, like yesterday's balsamic roasted cherry tomatoes, maple-smoked bacon, garlicky mushrooms and huge fried free-range eggs. Bliss! Thanks for your treasured friendship in 2011, my darling sister-from-another-mother - and here's to US in 2011!

  31. i am craving chocolate right now and those photos just set me off :)

  32. Thanks so much for all your comments. I know this is a decadent and naughty breakfast but really worth every bite.

    Sylvie - I use one from my local supermarket. They have a incredible line and make some fantastic spreads.

    Sam - wow! that sounds like a good project to work on!

    Brian - you are naughty! trying to get me drunk at breakfast! LOL!

  33. Hi Meeta,

    I made these yesterday morning for breakfast and though I did change a few things (like substituted the bread with whatever bread I had, and the chocolate spread was more of a syrup), it turned out awesome. My husband loved it so much that I had to make them again for dinner. Thank you so much for the awesome recipe. This one is a keeper at my place for sure.



Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.