1 loaf white bread, unsliced, cut into (4 x) 2-inch x 2-inch x 4-inch “soldiers” or rectangles. (Leave the rectangles uncovered at room temperature for 1-2 hours to dry.)

3 tablespoons butter

1 cup salted American pistachios, finely crushed

2 teaspoons sugar

1 pint blackberries

3⁄4 cup heavy cream

Pistachio Pain Perdu Soak

3⁄4 cup milk

2 eggs

1 tablespoon sugar

1 tablespoon store-bought pistachio paste

2 teaspoons vanilla extract

2 tablespoons butter

Pinch of salt

Prep Ahead (the night before)

1. Cut the bread into rectangles and leave them uncovered at room temperature for 1-2 hours or overnight to dry out.
2. Prepare the soak by combining the vanilla extract, pistachio paste, eggs, sugar and milk in a medium bowl. Using a hand blender, purée until smooth.
3. Arrange the bread in one layer in a deep flat baking dish. Pour the prepared soak over the bread, turning until it is coated. Cover the pan and refrigerate overnight.

Prep Ahead (1 hour before event)

1. Pulse the pistachios in a small food processor until they are very fine. Alternatively, you can crush the pistachios finely using a pot. For best results, sift out the larger pieces using a colander or coarse mesh strainer until you are left with mostly dust. Reserve in a small tray.
2. Combine 1⁄2 cup of blackberries with 1 tablespoon of water and blend in a small food processor or hand blender until it is liquid. Pass the juice through a fine-mesh sieve and reserve. Cut the remaining Blackberries into slices, reserve for garnish.