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Cut the farmhouse loaf into chunky rectangles (this recipe makes 6-8 sticks).
Cut off the crust, leave them to become stale so they do not fall apart when you dip them in the egg mix.
Add the eggs, milk, vanilla and caster sugar in a bowl. Mix together using a whisk.
Dip the bread sticks in the egg mixture, then fry on each side on a low heat until golden brown.
Dust the French toast sticks in sugar, then make a hole in the centre using a skewer or chopstick.
Use a piping bag with a small piping tip or make one by rolling up baking paper into cone. Add the Pistachio cream, then pipe into the hole in the centre of each French toast stick.
To serve stack the French toast sticks on a plate, heat ¼ cup of Pistachio cream with 1 tsp of vegetable oil. Mix together until runny, then drizzle over the French toast sticks.
Sprinkle chopped Pistachios on top. Serve immediately.