Let's cook.
In a shallow dish, whisk together the eggs, milk, granulated sugar, ground cardamom, and rosewater until well combined.
Dip each slice of Challah bread into the egg mixture, ensuring both sides are evenly coated but not overly saturated. Let excess drip off.
Heat 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat until melted and shimmering.
Place the soaked bread slices in the hot skillet, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through.
Remove the French toast from the skillet and transfer to serving plates.
Garnish with chopped pistachios and edible dried rose petals, if desired.
Serve immediately with a drizzle of honey or maple syrup, if preferred.
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