Prep: 20 mins
Cook: 12 mins
- 15g shelled pistachio nuts
- 2 large eggs, beaten
- 120ml milk
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 4 thick slices brioche or white bread
- 1-2 tbsp rapeseed oil
- 15g butter
- 4 scoops vanilla ice cream or frozen yogurt
- Fresh strawberries sliced, blueberries, honey or maple syrup, to serve
- Freeze dried raspberries and mint leaves, to decorate
Place the griddle ribbed side down on the hob and heat over a medium heat until hot. Add the pistachio nuts spreading out a little and cook for about 2 minutes, turning occasionally, until evenly toasted. Transfer to a plate and set aside to cool. Roughly chop.
Meanwhile in a large wide dish beat together the eggs, milk, vanilla extract and cinnamon until well combined. Add the brioche slices to the egg mixture and leave for 2 minutes. Turn over and leave the slices to soak for a further 2 minutes.
Add the oil and butter to the griddle and leave to melt, spreading out evenly and until hot. Add the bread slices and cook over a medium heat for about 3 minutes or until golden, then turn over and cook for a further 3 minutes until golden. Remove the griddle from the heat.
Top each with a scoop of ice cream and then scatter over pistachio nuts and fruits. Drizzle over
honey or maple syrup and decorate with dried raspberries and mint leaves.