Shea made this beautifully presented pistachio-crusted vanilla French toast with an apricot maple syrup. She followed this recipe.
Shea said “I followed the recipe almost exactly using a thick white Italian loaf of bread from the bakery. I did substitute a dash of cinnamon for the nutmeg, as I had no nutmeg on hand. This made a ton- next time I will prepare it for lots of company rather than just Nick and I.
To go along with it, I made an apricot maple syrup by heating some apricot preserves and Grade A Maple syrup over medium heat on the stove for about 10 minutes. Delicious.”
4 large eggs, beaten
2 cups milk
1 tablespoon sugar
1 teaspoon vanilla extract
1/8 teaspoon freshly ground cinnamon
1/4 teaspoon salt
8 (1-inch-thick) slices good-quality Italian loaf
2 cups shelled pistachios, coarsely 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
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.