2 cups sugar
½ cup corn syrup
1 cup pistachios
2 sticks butter
1 tablespoon cinnamon
1 pint cream
4 eggs, plus 2 more yolks
¾ cup milk
1 pandoro, preferably from Eataly
Confectioner’s sugar, to taste
In a small pot, cook ¾ cup of sugar and half a cup of corn syrup to make caramel.
In a sauté pan over low heat, toast ¼ cup pistachios with a pad of butter, pinch of cinnamon and sugar until fragrant. Remove from heat and set aside.
Line a cooking sheet with a silicon baking mat or parchment paper and add a layer of raw pistachios. Once sugar and corn syrup have caramelized, pour the caramel over the nuts to create a brittle. Allow it to cool in the refrigerator for 15 to 20 minutes.
Add a pint of cream to a small pot over medium head. Meanwhile, whisk together four eggs and 8 tablespoons of sugar until well incorporated. Temper eggs by whisking in two tablespoons of hot cream at a time, using about half the cream. Pour mixture back into the pot with the other half of cream and lower heat. Add raw pistachios to cream mixture.
In a shallow bowl, whisk together two egg yolks, ¾ cup of milk and freshly grated nutmeg. Give raw pistachios a rough chop and add to the egg mixture.
Slice pandoro horizontally across into inch-thick pieces and soak into egg and pistachio mixture on both sides.
In a large sauté pan over medium-high heat, brown ¼ stick of butter completely. Drop coated pandoro into pan and cook until golden brown on both slides, flipping only once.
Pour the heated cream and pistachio mixture into the food processor and mix on high until liquefied and nuts are pureed.
To assemble, plate the foam of the pureed cream sauce on the bottom of a shallow bowl.
Sprinkle the toasted pistachios on top, then plate crusty pandoro French toast. Add another couple spoonfuls of pistachio cream foam and drizzle caramel around the bowl. Break the brittle on top and sift confectioners’ sugar with a sprinkle of cinnamon and toasted pistachios to serve.