My life is all about multi-purposing and getting more out of something than just what you might think the thing is intended for. Like a a swirly party dress that I might buy for an wedding, I want to make sure that dress can be re-purposed for another and another occasion. How? Well, if it’s a sundress, I can throw a scooped neck top over it, belt it, and look like I’m wearing a cute skirt and not a dress! Or a scarf–wow, now I can do so many things with it besides just putting it around my neck–it can be a tablecloth, a wrap around my yoga pants, a gypsy head covering, a belt–you get the idea! The same applies to what I cook. I want to make things that can be used as a dessert or snack, for breakfast or for dinner. These ‘Pistachio Brandy Crispy French Toast Sticks’ are one example of my twist on cooking that screams multi-purpose food!
Preheat oven to 350
Makes: 12-15 sticks
What you need:
2-3 thick slices of rustic bread (the large loaf size so you can cut thick slices). Stack these two slices and then cut into 1 ½ inch sticks
¼ cup salted pistachios
½ cup old-fashioned oats
½ tsp Saigon cinnamon (regular will work)
½ tsp Jaimaca allspice (regular will work)
2 tbl dark brown sugar
2 beaten eggs
½ cup butter milk
2 tbl brandy
4 tbl melted butter (in a small dish)
What you do:
Note: This recipe is a few steps of dipping the bread in the wet batter and rolling in the dry coating.
First, in a food processor combine pistachios, oats, brown sugar, cinnamon and allspice. Pulse for several seconds until it is all incorporated and a fine mixture (you might have some large chunks of pistachios, that’s o.k.) Place this in a shallow pan like a pie plate.
Second, mix together the eggs, buttermilk and brandy and put in another shallow pan.
Cover a cookie sheet with parchment paper.
Take each bread stick and coat well all over in the wet buttermilk mixture. Shake off excess coating. Place in dry oat/etc. mixture and coat well on all sides. Put on parchment paper. When all are completed, drizzle each stick with some of the melted butter.
Cook in preheated 350 degree oven about 15 minutes. Then turn on the broiler for about 30 seconds to brown the sticks.
So many ways to serve these luscious sticks—with fresh berries, with maple syrup, with ‘Fresh Red Grape Brandy Sauce’, dusted with confectionary sugar, with ice cream, with whipped cream, with chocolate ganache—the possibilities are endless!
©2012 Alice D’Antoni Phillips Ally’s Kitchen