Method

• 1.
  Preheat oven to 200°C. Grease 2 large baking trays and line with baking paper.
• 2.
  To make the candied bread, combine breadcrumbs and brown sugar in a bowl. Spread over prepared trays in an even layer and bake for 15-20 minutes, swapping trays and stirring occasionally until golden and caramelised. Cool completely. Place in a food processor and pulse until crumbled finely.
• 3.
  Meanwhile, put the cream into a large bowl, whisk to soft peaks. Chill until needed. Put egg whites in the bowl of a stand mixer with whisk attachment. Whisk on high and gradually add caster sugar until thick, glossy and sugar has dissolved.

• 4.
  Using a large spatula, fold meringue into whipped cream. It will look like the cream and meringue are not combining properly, but this is the way it is supposed to be. Add three-quarters of the candied bread and fold until combined. Freeze for 4-5 hours or until set and firm. Serve scattered with chopped pistachios and remaining candied bread crumbled over the top.