Rich custard soaked pita topped with toasted butter pecans served with cinnamon honey butter.
So I bought some pita that wasn’t the most pita-y. It had zero pockets and tasted like incredibly soft circular white bread. Maybe it was just meant to be a wrap. I decided to do something else with it.
For this recipe, I decided to make it similar to French toast soaked in an eggy custard with spices. I threw together a simple compound butter to lather over the top. I figured what’s better than a giant pancake French toast-like surface to put stuff on.
This setup really made a great platter that was fun to build and enjoy. Top it with your favorite fruits, whipped cream cheese spreads, and syrups, and it’s a welcomed addition to breakfast. Check out my tips and tricks below for the best crispy custard pita. Try this recipe out and let me know what you think!
TIPS & TRICKS FOR THE BEST CRISPY CUSTARD PITA
take the time: soak the pita fully in the custard. let it sit, flip it and let it sit some more. unless manhandled the pita shouldn’t fall apart. the longer it sits in the custard the nicer the coat. no need to soak for more than 20 minutes.
butter: i used a lot of butter in this so go ahead and bring a stick out. you want to keep the pan really buttered so that the honey doesn’t burn. maintain medium to high heat to give the outside of the pita a nice crust.
season: the custard is the first opportunity to season the pita. it’ll help give the otherwise plain bread some flavor. the second best opportunity for flavor is right out the pan. while everything is sticky and before anything can be set up. dust the pitas with powdered sugar, cinnamon sugar, or some fresh ground nutmeg.
fillings: after making these pitas i will definitely be making these again. maybe with some savory seasonings. these pitas can be filled with your favorite breakfast foods like bacon, sausage, or eggs. keep it light with some whipped peanut butter or cream cheese. throw in some fresh herbs, fruits, or veggies and it’s a whole meal.
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