Pistachio Cream French Toast Recipe

1. Toast pistachios

Preheat oven to 350°F (175°C). Spread 1 cup pistachios in a single layer on a baking sheet and toast 6–8 minutes until fragrant and lightly browned. Let cool slightly.

2. Process into paste

Place warm pistachios in a food processor. Pulse until broken down, then run continuously scraping sides as needed to form a coarse paste (about 1–2 minutes).

3. Make pistachio cream

Add 2 tablespoons powdered sugar, 3 oz mascarpone, 2 tablespoons heavy cream, 1/2 tsp vanilla and a pinch of salt to the processor with the pistachio paste. Blend until smooth and spreadable, scraping down sides once. If too thick, add up to 1 teaspoon additional cream. Taste and adjust salt or sugar as desired. Transfer to a bowl and refrigerate until ready to assemble (can be made a day ahead).

4. In a medium bowl or shallow baking dish, whisk 3 large eggs until homogeneous. Add 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon and 1/4 teaspoon salt. Whisk until sugar is dissolved and mixture is well combined. Pour into a shallow dish large enough to hold bread slices.

5. Preheat a large skillet or griddle over medium heat while you soak the bread.

6. Prepare bread: If your brioche/challah is very fresh and soft, lightly dry slices on a wire rack for 30–60 minutes or toast briefly to help them absorb custard without falling apart.

7. Assemble: Spread about 1 1/2 tablespoons pistachio cream onto 4 of the 8 slices. Top each with another slice to make 4 sandwiches. Alternatively, spread on one side of each slice if you prefer open-faced.

8. Soak: Working one sandwich at a time, submerge both sides in the custard for 10–20 seconds per side, pressing gently so liquid soaks into the bread but it does not become soggy. Thicker slices may need the full 20 seconds; adjust as needed.

9. Cook: Add 1 tablespoon unsalted butter to the preheated skillet and swirl to coat. Place soaked sandwich in skillet and cook 3–4 minutes per side over medium heat until deep golden brown and heated through, adding more butter (about 1 tablespoon) for each additional batch. Reduce heat slightly if browning too quickly before the center heats through.

10. Finish and plate: Transfer cooked french toast to a warm plate. Repeat with remaining sandwiches. Sprinkle with coarsely chopped pistachios and dust lightly with powdered sugar. Serve with maple syrup and fresh berries on the side, if using.

11. Serve: Serve immediately while warm so the pistachio cream is soft and the exterior is crisp.