Ingredients

4 eggs, lightly beaten

2 cups milk

1 T sugar

1 t vanilla

1/4 t salt

1/8 t ground nutmeg

2 cups shelled pistachio nuts, coarsely chopped

2 to 3 T unsalted butter

8 slices good-quality white bread, brioche or egg bread, about 1-inch thick, halved diagonally

Confectioner’s sugar, apricot jam or maple syrup

Preparation

  1. Heat the oven to 350 degrees. Whisk together the eggs, milk, sugar, vanilla, salt and nutmeg in a large, wide bowl. Spread the chopped pistachio nuts on a large platter or tray.

  2. Heat a large, heavy skillet over medium-high heat. Add 2 tablespoons of the butter; heat until foamy. Meanwhile, dip bread slices, one at a time, into the egg mixture, turning to saturate. Carefully dip the slices into the chopped pistachios, coating them evenly on both sides. Transfer to the skillet in batches; do not crowd. Cook until lightly browned on each side, 1-2 minutes per side, adding more of the butter, if needed. Transfer to 1 or 2 buttered baking dishes large enough to hold the bread slices in a single layer.

  3. Bake until the French toast is golden brown, 15-20 minutes. Arrange the French toast on plates. Spoon confectioners’ sugar into fine-meshed strainer; tap and lightly dust the French toast. Serve hot with apricot jam or maple syrup.