Cut the brioche into thick slices, about 1-inch thick. Crush the saffron with a mortar and pestle to a fine powder.
Preheat the oven to 300 degrees.
Microwave 1 Tbsp of the milk until warm to the touch. Add in the saffron and let steep for at least 15 minutes, until the milk turns a golden color.
Place the brioche on a baking sheet and transfer to the oven. Bake until just dried out, but not browned, about 5-10 minutes. Remove from the oven and set aside.
Whisk together the saffron milk, eggs, remaining milk, cream, brown sugar, vanilla, salt, and rosewater, if using.
Pour the egg mixture over the brioche slices, flipping once to coat both sides. Let sit for a few minutes, allowing the bread to absorb most of the liquid.
Heat a large skillet over medium heat and melt about a tablespoon of butter. Place a few slices of bread in the skillet and fry until golden brown, about 3-5 minutes per side. Repeat with remaining butter and soaked bread. Keep warm in the oven until ready to serve.
Top with confectioners’ sugar, chopped pistachios and maple syrup!
