PISTACHIO CRUSTED FRENCH TOAST STUFFED WITH NUTELLA!

THIS RECIPE MAKES 4 FRENCH TOAST "SANDWICHES" -

8 OUNCES ROASTED & SALTED PISTACHIO NUT MEATS, GROUND COARSELY IN THE FOOD PROCESSOR

2 EGGS

NUTELLA FOR EACH "SANDWICH"

8 SLICES OF BREAD (I USED UDI'S GF WHITE-USE ANY KIND YOU LOVE!)

SPLASH HALF & HALF

BUTTER FOR FRYING

POUR THE PISTACHIOS IN ONE BOWL.  
BEAT THE EGGS AND HALF & HALF IN A DIFFERENT BOWL.
SPREAD ABOUT 1-2 TABLESPOONS NUTELLA ON EACH "SANDWICH" AND DIP IT INTO THE EGG, THEN THE PISTACHIOS.  ADD TO A HEATED SKILLET WITH MELTED BUTTER AND FRY UNTIL GOLDEN ON BOTH SIDES.  SERVE WITH POWDERED SUGAR, WHIPPED CREAM AND FRESH FRUIT!
HUGS & COOKIES ORIGINAL

LINKING AT CHEF IN TRAINING

 

FOR PISTACHIO LOVERS

AND SO EASY! MELT SOME DARK CHOCOLATE-POUR INTO A MOLD OR ONTO WAX PAPER. SPRINKLE ON SOME CRANBERRIES & PISTACHIOS. DRIZZLE ON MORE CHOCOLATE AND CHILL! VOILA!

PISTACHIO & CHOCOLATE COVERED SUNFLOWER SEED BARK!