Because we prefer all of our food in hybrid form these days -- cronuts (er, "doissants"), Pop-Tart ice cream sandwiches, doughmuffins, waffle tacos -- the development of baklava French toast should come as no surprise. It's one of the offerings on Kapnos' just-launched brunch menu, which will be available Saturdays and Sundays from 11 a.m. to 3 p.m. at the 14th Street restaurant.

(Maura Judkis/The Washington Post)

Okay, so it's not actually French toast made out of baklava. The honey-flavored Greek pastry is a topping -- along with oranges, pears and chestnuts -- for three thick slices of toast, which achieve the consistency of bread pudding. A sprinkling of mint cuts the sweetness.

You can order the dish ($13) along with other Greek-influenced takes on American brunch, such as spit chicken and waffles, and bagels and lox with taramasalata, a mezze made from fish roe. And as far as combination breakfast foods go, it's far more delicious than the overhyped cronut (or at least the knockoff we tried).