Saffron Rosewater French Toast

In a shallow dish, whisk together the eggs, milk, granulated sugar, steeped saffron (with its liquid), 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 unsalted butter in a large non-stick skillet or griddle over medium heat until melted and shimmering.

Place 2 slices of the soaked bread into the hot skillet. Cook for 2-3 minutes per side, or until golden brown and cooked through.

Remove the cooked French toast from the skillet and set aside on a plate. Repeat with the remaining 1 tablespoon of butter and the remaining bread slices.

Serve the Persian Saffron and Rosewater French Toast warm, dusted with powdered sugar and sprinkled with chopped pistachios.