Let's cook.
In a shallow dish, whisk together the eggs, milk, crushed saffron threads, ground cardamom, granulated sugar, and salt until well combined.
Heat 1 tablespoon of unsalted butter in a large non-stick skillet or griddle over medium heat until melted and shimmering.
Dip each slice of brioche or challah bread into the egg mixture, ensuring both sides are evenly coated but not overly saturated.
Place 2-3 slices of the coated bread onto the hot skillet, making sure not to overcrowd the pan.
Cook for 2-3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
Remove cooked French toast from the skillet and keep warm. Add the remaining 1 tablespoon of butter to the skillet and repeat with the remaining bread slices.
Serve immediately, garnished with chopped pistachios. A drizzle of honey or maple syrup is optional.
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