A deliciously sweet way
to start off any day, but especially nice served on a Saturday
or Sunday morning!
Banana Pistachio
French Toast with Caramel Sauce
- Bread:
1 cup granulated sugar
1/2 cup vegetable shortening
2 large eggs
1 tablespoon milk
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed banana
1 cup natural California pistachios, coarsely chopped
- Beat sugar with shortening,
eggs and milk until smooth.
- Mix flour, baking soda
and salt. Mix into first mixture. Fold in bananas and add 3/4
cup pistachios. Turn into greased 8 1/2 x 4 1/2-inch loaf pan.
Sprinkle remaining pistachios on top.
- Bake at 350*F (175*C).,
for 1 hour or until a pick comes out dry. Cover bread loosely
with foil when it gets to desired color, and continue baking.
Makes approximately 12
slices.
French Toast: Cut 3/4-inch thick slices of pistachio
banana bread. Dip in well beaten egg until saturated; fry in
buttered pan until golden, turning once. Serve with Caramel Sauce.
Caramel Sauce: Melt 1/2 cup butter or margarine
in saucepan. Stir in 1 cup brown sugar (packed) and 1/2 cup whipping
cream. Cook over medium heat, stirring until blended then bring
to boil and boil gently without stirring for 5 minutes. Makes
1 1/4 cups.
Freezer Tip: Prepare Pistachio Banana French
Toast, but once egg mixture is absorbed by bread slices, freeze
on baking sheet, uncovered, until firm; then package airtight
and return to freezer. To serve, place desired number of frozen
slices on a lightly greased baking sheet. Brush each slice with
melted butter. Bake in a preheated oven at 500* (230*C), for
5 minutes. Turn slices over, brush with melted butter, and bake
for 5 more minutes or until nicely browned.
Recipe provided courtesy
of the California Pistachio Commission.
