By Crystal Grobe
Breakfast is one of my favorite meals and whether it’s biscuits and gravy, granola and yogurt, or a simple smoothie, I like making a bunch of different things for my morning meals.READ MORE: 'We Just Wanted To Go Hard': Shoppers Endure Early Mornings, Long Lines For Black Friday Deals
I was going through some old recipes and came across this creation from Wolfgang Puck for Pistachio-Crusted Vanilla French Toast. He suggests serving it with Brandied Dried Apricot Jam and Wolfgang Puck is not someone who would steer us wrong.READ MORE: Minnesota Wild Celebrates Native American Heritage Day With Special Jerseys
The recipe calls for challah, a rich egg bread and can be special ordered from a local bakery or use a brioche instead. I made mine from scratch and it was quite the process, so unless you love making bread, you might want to go the store-bought route.
The technique for the french toast was pretty simple: dip bread slices into egg/milk/spice mixture, coat with pistachios, and cook in a pan for a couple minutes per side. Layer cooked slices into a baking dish and bake for 10-15 minutes.MORE NEWS: Even After Heartbreaking Loss, 11-Year-Old Nika Hirsch Continues Black Friday Quest To Do 1,000 Kind Deeds
What made this dish extra special was the Brandied Dried Apricot Jam. While you can certainly use maple syrup or another jam, it is worth the small amount of hands-on time to make the jam.