9.2K
Ingredients
French toast - makes 2 French toasts
-
- Farm loaf bread
- 2 medium eggs
- 1 cup whole milk
- 1tbsp vanilla extract
- 2 tbsp caster sugar
- 300g Pistachio cream
- Handful chopped Pistachios
Instructions
- Cut the farmhouse loaf into chunky rectangles (this recipe makes 6-8 sticks)
- Cut off the crust, leave them to become stale so they do not fall apart when you dip them in the egg mix.
- Add the eggs, milk, vanilla and caster sugar in a bowl. Mix together using a whisk.
- Dip the bread sticks in the egg mixture, then fry on each side on a low heat until golden brown.
- Dust the French toast sticks in sugar, then make a hole in the centre using a skewer or chopstick.
- Use a piping bag with a small piping tip or make one by rolling up baking paper into cone. Add the Pistachio cream, then pipe into the hole in the centre of each French toast stick.
- To serve stack the French toast sticks on a plate, heat 1/4 cup of Pistachio cream with 1tsp of vegetable oil. Mix together until runny, then drizzle over the French toast sticks.
- Sprinkle chopped Pistachios on top. Serve immediately.
Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.
6 comments
What type of bread is that? I live in the U.S. and when I search farmhouse load, sliced bread comes up and it seems a bit thin. How do I get the sticks to be thick enough to make a hole through for the filling?
Hi please chef could u share the video how to make these pistachio sticks too
F*ckin¦ remarkable issues here. I¦m very satisfied to look your article. Thanks a lot and i’m looking forward to touch you. Will you please drop me a e-mail?
As I website owner I believe the content material here is really superb, thankyou for your efforts.
Hey there I am so glad I found your blog page, I really found you by error, while I was searching on Askjeeve for something else, Nonetheless I am here now and would just like to say thank you for a remarkable post and a all round entertaining blog (I also love the theme/design), I don’t have time to read through it all at the minute but I have bookmarked it and also added in your RSS feeds, so when I have time I will be back to read a great deal more, Please do keep up the awesome work.
I?¦m no longer sure where you are getting your information, however great topic. I must spend some time studying more or understanding more. Thank you for magnificent information I was on the lookout for this information for my mission.