Pistachio-Crusted French Toast

• 4 eggs, lightly beaten
• 2 cups milk
• 1 T sugar
• 1 t vanilla
• 1/4 t salt
• 1/8 t ground nutmeg
• 2 cups shelled pistachio nuts, coarsely chopped
• 2 to 3 T unsalted butter
• 8 slices good-quality white bread, brioche or egg bread, about 1-inch thick, halved diagonally
• Confectioner's sugar, apricot jam or maple syrup

1. 1. Heat the oven to 350 degrees. Whisk together the eggs, milk, sugar, vanilla, salt and nutmeg in a large, wide bowl. Spread the chopped pistachio nuts on a large platter or tray.
2. 2. Heat a large, heavy skillet over medium-high heat. Add 2 tablespoons of the butter; heat until foamy. Meanwhile, dip bread slices, one at a time, into the egg mixture, turning to saturate. Carefully dip the slices into the chopped pistachios, coating them evenly on both sides. Transfer to the skillet in batches; do not crowd. Cook until lightly browned on each side, 1-2 minutes per side, adding more of the butter, if needed. Transfer to 1 or 2 buttered baking dishes large enough to hold the bread slices in a single layer.
3. 3. Bake until the French toast is golden brown, 15-20 minutes. Arrange the French toast on plates. Spoon confectioners' sugar into fine-meshed strainer; tap and lightly dust the French toast. Serve hot with apricot jam or maple syrup.

eggs, milk, t, vanilla, salt, ground nutmeg, pistachio nuts, t, white bread, s sugar

Taken from www.epicurious.com/recipes/member/views/pistachio-crusted-french-toast-1251079 (may not work)