6 1-inch-thick diagonal slices large Italian or French bread (preferably a day old)
1 3-ounce bar Semisweet or dark chocolate
6 teaspoons chopped unsalted pistachio nuts
3 large eggs
3/4 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter or margarine
About 1/4 cup confectioners’ sugar
With a serrated knife, cut a pocket horizontally in each slice of bread through the top crust. Cut the candy bar into 6 rectangles. Fill each bread slice with a piece of chocolate and 1 teaspoon pistachios. In a shallow dish or pie plate, whisk together the eggs, milk, sugar, vanilla, and nutmeg. On a griddle or in a large skillet over medium heat, melt and spread 1 tablespoon butter. Dip the filled bread slices, one at a time, into the egg mixture, turning to coat both sides and being careful not to squeeze out the chocolate filling. Cook the slices, several at a time, on the hot griddle until they are browned on both sides. Add more butter as needed. Transfer the French toast to heated plates and dust with confectioners’ sugar just before serving.