GMA Recipe: Pistachio-Crusted Vanilla French Toast

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Pistachio-Crusted Vanilla French Toast
From chef and author Wolfgang Puck
December 13, 2004

This is a delicious and simple recipe perfect for a holiday brunch.

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

Directions

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.

Pistachio-Crusted Vanilla French Toast

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

Recipe copyright Wolfgang Puck ©2004