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Prepare the custard: In a shallow bowl, whisk together the eggs, milk, vanilla, cinnamon, and sugar.
Crush the pistachios: Place pistachios in a zip-top bag and crush them with a rolling pin (or use a food processor). Spread them on a plate.
Cut the bread: Slice each bread slice into 3–4 sticks.
Dip and coat: Dip each bread stick into the egg mixture, letting the excess drip off. Then gently press one side of the stick into the crushed pistachios.
Cook: Heat butter in a non-stick pan over medium heat. Cook the sticks (pistachio side down first), turning until golden brown on all sides (about 2–3 minutes per side).
Serve: Serve warm with maple syrup or honey and extra pistachios if desired.
Serving and Storage Tips:
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