Chocolate Pistachio French Toast

Brunch is such a perfect meal.  I love good breakfast foods and getting to eat them after sleeping in is pretty much perfection.  Nothing kicks a weekend off to a good start like a fabulous brunch.  This weekend Sam had rehearsal all day Saturday and I had to work from 7am-11:30 pm so our weekend didn’t start till Sunday.  But Sunday was filled with French Toast, seeing “Mama” at the cinema (one of the most terrifying movie experiences of my life) and then treating ourselves to Chipotle for dinner.  (Chipotle in London is good, but it tastes slightly different from Chipotle in America andI hate to say it, isn’t quite as delicious.)

I am love, love, love (love times 3) pistachio flavoured sweet things. To me they are probably some of the best things in the entire world. I might seriously consider selling my first-born for a lifetime supply of Pistachio Religieuse from Laudree.

So when I first saw this recipe I practically jumped for joy. French toast, nutella and pistachio.  What’s not to love.  It screams decadent.  Question to the general public: Sam calls french toast “Eggy bread”.  Is that an English thing or just a Sam thing?  I have yet to decipher it.  Anyways, “french toast” sounds much better than “eggy bread” so that’s not a term I’ll be adopting.

In the recipe you can use brioche or challah.  I used challah because I think it is delicious and Sam had never even heard of it.  There’s a time and place to eat everything.

Chocolate Pistachio French Toast

(adapted from What’s For Lunch Honey?)

Ingredients:

8 slices of brioche or challah
4 eggs
1/2 cup milk (about 125 g)
pinch of cinnamon
pinch of nutmeg
Nutella
1 cup chopped pistachios (about 120 g)
maple syrup

Instructions:

Layer a generous (and I mean generous- this is no time for calorie counting) spread of nutella on one piece of your bread.  Sandwich between another.  Repeat this process four times.

Mix eggs, mile and spices in a bowl until thoroughly combined.  Put chocolate sandwiches in a dish and pour the eggy mixture over the top.  Allow this to sit for at least 30 minutes.  However, I am a massive fan of sleep so I do this the night before and refrigerate this step all night.

After the bread has soaked for at least 30 minutes, heat and butter your frying pan.  Cook the sandwiches for 2-3 minutes per side.  Scatter them with the chopped pistachios and then finish it all off with a drizzle of warm maple syrup.

This post was also shared happily with the Lady Behind the Curtain in a link up.