With a serrated knife, cut a pocket horizontally in each slice o f bread through the top crust. Cut the candy bar into 6 rectangles.
Fill each bread slice with a piece of chocolate and 1 teaspoon pistachios.
In a shallow dish or pie plate, whisk together the eggs, milk, sugar, vanilla, and nutmeg.
On a griddle or in a large skillet over medium heat, melt and spread 1 tablespoon butter.
Dip the filled bread slices, one at a time, into the egg mixture, turning to coat both sides and being careful not to squeeze out the chocolate filling.
Cook the slices, several at a time, on the hot griddle until they are browned on both sides.
Add more butter as needed.
Transfer the French toast to heated plates and dust with confectioners' sugar just before serving.
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