Make the French toast

1. In a large bowl, whisk together the eggs, milk, cinnamon, cardamom, and salt. 
2. Dip each slice of bread into the mixture and set the soaked bread aside on a large tray or plate. (You want the bread soaked through, but not so wet that it starts to fall apart.)
3. Heat a nonstick skillet over medium heat and brush with butter. Add the eggy bread slices and cook until golden brown, about 2-3 minutes per side. Reduce the heat to low as needed to cook through without burning.

Make the cardamon whipped cream

Add the whipping cream, sugar, and ground cardamon to a large bowl. Using a stand mixer, or electric hand mixer, whisk together until stiff peak are formed, approximately 10 minutes. Set aside and refrigerate until needed.

Assemble the Gulab Jamun French Toast

1. Mix some of the quartered gulab jamun pieces with the cardamon whipped cream.  
2. Layer the cooked French toast with 1-2 tablespoons of gulab jamun cream mix spread between each layer. Garnish the top of your French toast stack with a generous amount of cream, gulab jamun pieces, and some chopped pistachios. Drizzle the gulab jamun’s sugar syrup as the finishing touch!