On Donner, On Blitzen!
Warning: May cause a sudden desire for champagne purchases.
You will want to make this easy, yet fabulous, Bananas Foster Pistachio French Toast.
In my quest for finding an inspired new brunch idea, I stumbled upon this decadent plate full of deliciousness.
This is French toast turned indulgent—holiday-morning indulgent, linger-over-coffee indulgent. Thick slices of bread are soaked until custardy, then griddled to a deep, golden hue. On top, bananas are caramelized in butter and brown sugar until their edges bronze and their centers melt, finished with a whisper of warm spice and a glossy drizzle that pools into every nook. A snowfall of chopped pistachios brings color and crunch, the perfect counterpoint to the softness beneath.
And then—because restraint has no place here—a generous cloud of whipped cream, just barely sweet, cool against the heat of the toast. Each bite is rich and nostalgic, a little theatrical, and utterly comforting. It’s the kind of breakfast that asks you to sit down, slow down, and savor—forkful by forkful—until the morning stretches wide and sweet ahead of you.
Here’s what you will need. Pure maple syrup - yum!
Wishing you a Merry Christmas,
and may all your wishes come true.
Love from my kitchen to yours,
Pat
Thank you to everyone who drops by and comments, shares a recipe or story, and to all who silently read and enjoy. I send love and joy to all! Subscribe and never miss a story or recipe, and always share with friends.
Bananas Foster and Pistachio French Toast
Easier than you may think.
Ingredients
4 large eggs
1 cup milk
1 tsp vanilla extract
½ tsp ground cinnamon
7-8 slices Texas toasts
2 bananas sliced
2 Tbsp salted butter
1 tsp powdered sugar (optional)
Maple syrup for serving
Instructions
In a shallow bowl, combine eggs, milk, vanilla extract, and ground cinnamon. Whisk to mix well. Heat the skillet or griddle with butter over medium heat.
Once butter is bubbly (avoid burning), dip Texas toast into the egg mixture to coat on both sides, then pan-fry. Let the bread soak for 10 seconds or so on each side, but do not over-soak. Cook for 1-2 minutes on one side or until golden brown, then flip and cook for 1-2 additional minutes on the other side or until golden brown.
Repeat until all egg mixture is gone. It should make 7-8 slices of French toast. Add more butter to the skillet/griddle if needed throughout the process. Set the French toast on a plate when done and cover with aluminum foil to keep warm.
Add more butter to the skillet and heat over medium heat. Add sliced bananas to the skillet. Avoid overlapping them. Sear on one side, once they are golden brown, flip to cook the other side. Once golden brown, remove the skillet from the heat and top French toast with caramelized bananas. Sprinkle with pistachios, if desired, for a nice balance of sweet and salty flavors.
Chef’s Note:
Pecans are a nice Southern touch, if you prefer. Serve with good maple syrup. I always have plenty of maple syrup on hand from our friend in Canada, who enjoys sending it our way. Try using the real deal and taste the difference. Enjoy!