Pistachio French Toast with Orange Blossom Maple Syrup

Ingredients

• 4 thick slices of brioche bread

• 1 1/2 cups half and half

• 3 eggs

• 1/4 tsp ground cinnamon

• 1/4 tsp ground cardamom

• 1/2 tsp vanilla extract

• about 40 unsalted, shelled pistachios

• 2 tsp light brown sugar

• 2 tbsp maple syrup

• 1 tsp orange blossom water

• 3 tbsp ricotta

• 1 tsp powdered sugar

Mix the half and half, eggs, cinnamon, cardamom, and vanilla in a medium bowl. Lay slices of bread flat in a 9x13” casserole dish. Pour the half and half mixture over the brioche, turning to coat. Let rest for 2 hours.

Meanwhile, using a mortar and pestle, crush the pistachios into coarse chunks. Melt a pat of butter in a pan and lightly toast the pistachios with the brown sugar until fragrant. Stir frequently to be careful not to burn. Scoop the pistachios into a bowl and set aside.

In a separate small bowl, mix the maple syrup and orange blossom water, stirring to incorporate. Set aside.

In another separate small bowl, mix together the ricotta and powdered sugar, mixing to combine. Set aside.

Melt a pat of butter in a skillet over medium heat. Fry the brioche slices until golden brown. Set on a plate and top with the ricotta, pistachios, and drizzle generously with the orange blossom maple syrup.