Banana Pistachio French Toast with Caramel Sauce 
 
Bread:
1 cup Sugar
1/2 cup Shortening
2 Eggs
1 tablespoon Milk
2 cups Flour
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Mashed banana
1 cup Coarsely chopped, natural California Pistachios

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 degrees 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.

To prepare 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 degree F., for 5 minutes. Turn slices over, brush with melted butter, and bake for 5 more minutes or until nicely browned.

AUTHOR: Marla