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Pistachio-Crusted Vanilla French Toast

Source of Recipe


Wolfgang Puck



List of Ingredients



• 4 large eggs, beaten
  
• 2 cups milk
  
• 1 Tbsp sugar
  
• 1 tsp vanilla extract
  
• 1/8 tsp freshly ground nutmeg
  
• ¼ tsp salt
  
• 8 (1-inch-thick) slices good-quality white bread, brioche or challah
  
• 2 cups shelled pistachios, coarsely ground in a food processor fitted with the steel blade
  
• 2 to 3 Tbsp unsalted butter
  
• Powdered sugar, for dusting
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. To serve:
   Cut each slice diagonally in half and arrange the triangles on heated serving plates. Spoon powdered sugar into a fine-meshed sieve over each serving to dust it attractively with sugar. Serve hot, with jam, maple syrup, or fresh berry compote.
   
   Makes 4 servings.