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Pistachio-Crusted Vanilla French Toast




Source of Recipe


Internet


List of Ingredients




4 large eggs, beaten
2 cups milk
1 tablespoon sugar
1 teaspoon vanilla extract
1/8 teaspoon freshly ground nutmeg
1/4 teaspoon salt
8 (1-inch-thick) slices good-quality white bread, brioche, or egg bread such as challah
2 cups shelled pistachios, coarsley ground in a food processor fitted with the steel blade or 2 cups slivered almonds
2 to 3 tablespoons unsalted butter
Powdered sugar for dusting


Recipe



Preheat the oven to 350° F. Butter one or two baking dishes large enough to accommodate the bread in one layer. In a large, wide bowl, whisk together the eggs, milk, sugar, vanilla, nutmeg, and salt.

Heat a large, heavy, nonstick skillet over medium-high heat. One by one, dip the bread into the egg mixture, turning it and making sure it is completely saturated. Carefully dip the slices into the ground pistachios, coating them evenly on both sides.

Add the butter to the hot pan and swirl the pan. When the butter foams, carefully transfer as many pistachio-coated slices as will fit in the pan without crowding. Brown on each side, about 2 minutes per side, and transfer to the baking dish. Place the baking dish in the oven and bake 15 minutes.

To serve, cut each slice diagonally in half and arrange the triangles on heated serving plates. Spoon powdered sugar into a fine-meshed sieve and tap the sieve over each serving to dust it attractively with sugar. Serve hot with jam, maple syrup, fresh berry compote or Wolfgang's Brandied Dried Apricot Jam.

Makes 4 servings

Brandied Dried Apricot Jam
1 cup firmly packed, dried apricots, cut into small pieces
1 1/2 cups water
1/4 cup apricot or peach brandy
1/4 cup dry white wine
1 cup sugar
1 cinnamon stick

Put the apricot pieces in a mixing bowl, bring the water to a boil, and pour over the apricots. Add the brandy and wine, cover with plastic wrap, and leave in the refrigerator to soak for at least 30 minutes to 1 hour or for as long as overnight.

Transfer the apricots and their soaking liquid to a nonreactive saucepan. Add the sugar and the cinnamon stick and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the mixture has a thick, jamlike consistency, about 45 minutes to an hour. Remove from the heat and allow to cool.

Transfer the mixture to a bowl or storage container, remove and discard the cinnamon stick, cover, and refrigerate.

Makes 1 1/2 cups