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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° F., for 5 minutes. Turn slices over, brush with melted butter, and
bake for 5 more minutes or until nicely browned. |
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Banana Pistachio French Toast with Caramel Sauce
Bread:
1 C. sugar
1/2 C. shortening
2 eggs
1 T. milk
2 C. flour
1 t. baking soda
1/4 t. salt
1 C. mashed banana
1 C. 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., for 1 hour or until a pick comes out dry. Cover bread
loosely with foil when it gets to desired color, and continue baking.
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.
Makes approximately 12 slices.
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