Baklava Hits the Breakfast Daypart

Alexander Willis

Combining a breakfast favorite, like pancakes, waffles or French toast, with an indulgent dessert is a surefire way to entice customers with a “best-of-both-worlds” dish that adds excitement to the morning menu. Alexander Willis, corporate chef of Medi Kitchen + Cocktail, a Mediterranean concept that brings the flavors of Lebanon to Chicago, harnessed that approach for his Baklava French Toast. The luxurious build starts with rich challah that has been soaked in cardamom-rose royale custard and is then seared in butter and arranged in classic triangles. The layering continues with a topping of creamy pistachio mousse, crunchy pistachio crumble and fried phyllo, bursts of pomegranate seeds and a final floral drizzle of orange blossom honey.

“We bring the American comfort classic French toast to the flavors and textures of baklava to create a modern Middle Eastern-American dish perfect for brunch,” says Willis. “Everyone absolutely loves the dish; it continues to be a best seller since being added to the menu.”

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