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Palestine’s Queen St Grille offers casual fine dining, serving patrons with sophisticated palettes without requiring them to dress up. To meet their needs, Chef Sam Moffitt prepares American cuisine that features flavors from all regions.

Fine dining featuring steak and seafood dishes prevail on the restaurant’s evening menu, but Sunday brunch, accompanied by a large selection of cocktails, is a favorite among locals.

This rich and satisfying Bananas Foster French Toast recipe often appears on the Grille's brunch menu, which can be enjoyed Sundays, 11 a.m. to 2 p.m., at the Queen St Grille, or now any time in your own kitchen. Call (903) 723-2404 or visit queenstgrille.com for information.

Bananas Foster French Toast

4 thick slices of brioche bread

Caramel sauce

1 banana

Whipped cream

2 oz. brown sugar

1 tbsp. butter

1 tsp. cinnamon

French toast batter (may have extra batter)

6 whole eggs

1 teaspoon vanilla

1 cup heavy cream

½ cup whole milk

½ cup sugar

¼ cup orange juice

2 tbsp. ground cinnamon

In a skillet, put 2 tablespoons butter slowly melting on low heat. Meanwhile, dip the brioche in the French toast batter and let sit for a minute.

Turn heat to medium and place brioche in a skillet. When one side turns golden brown, flip and repeat. Once fully cooked, cut in half and place on a plate.

In a small skillet add butter, brown sugar, cinnamon, and sliced bananas. Cook for two minutes and pour on top of French toast. Drizzle with caramel and top with whipped cream as desired. Serves two.

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