Strawberry and Banana Stuffed French Toast with Grand Marnier Syrup

Name: Strawberry and Banana Stuffed French Toast with Grand Marnier Syrup
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 servings
Ingredients: 3 cups hulled and quartered strawberries; 1/4 cup granulated sugar; Grated zest and juice of 1 lemon; 1 cup Grand Marnier; 1 cup granulated sugar; Grated zest and juice of 2 oranges; 3 eggs; 3/4 cup half-and-half; 1 tablespoon granulated sugar; 1/2 teaspoon ground cinnamon; 3 to 4 grates fresh nutmeg; 8 ounces whipped cream cheese; 12 slices brioche bread; 1 cup hulled and sliced fresh strawberries; 1/4 cup strawberry jam; 1 cup sliced fresh bananas; 2 to 3 tablespoons unsalted butter; Fresh whipped cream, for serving; Toasted sliced almonds, for serving; Confectioners' sugar, for dusting

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Level: Intermediate
Total: 1 hr 25 min

Prep: 45 min
Inactive: 10 min
Cook: 30 min

Yield: 6 servings

Level: Intermediate
Total: 1 hr 25 min

Prep: 45 min
Inactive: 10 min
Cook: 30 min

Yield: 6 servings

Ingredients

Macerated Strawberries:

3 cups hulled and quartered strawberries

1/4 cup granulated sugar

Grated zest and juice of 1 lemon

Grand Marnier Syrup:

1 cup Grand Marnier

1 cup granulated sugar

Grated zest and juice of 2 oranges

Strawberry and Banana Stuffed French Toast:

3 eggs

3/4 cup half-and-half

1 tablespoon granulated sugar

1/2 teaspoon ground cinnamon

3 to 4 grates fresh nutmeg

8 ounces whipped cream cheese

12 slices brioche bread

1 cup hulled and sliced fresh strawberries

1/4 cup strawberry jam

1 cup sliced fresh bananas

2 to 3 tablespoons unsalted butter

Fresh whipped cream, for serving

Toasted sliced almonds, for serving

Confectioners' sugar, for dusting

Directions

For the macerated strawberries: In a medium saucepan, combine the strawberries, sugar, lemon zest, lemon juice and 1/4 cup water and stir. Bring to a simmer, and then lower the heat and swirl. Cook until the strawberries are soft (but not falling apart) and the liquid is syrupy, 7 to 8 minutes. Set aside to cool.
For the Grand Marnier syrup: Combine the Grand Marnier, sugar, orange zest, orange juice and 1/4 cup water in a saucepan and simmer for 10 minutes until slightly thickened. Set aside to cool.
For the strawberry and banana stuffed French toast: In a medium bowl, whisk together the eggs, half-and-half, granulated sugar, cinnamon and nutmeg.
Stir the cream cheese to soften, and then spread on 6 of the bread slices. Top each slice with a layer of the strawberries. Spread a thin layer of strawberry jam on the other 6 pieces of bread, and top each slice with a layer of the bananas. Place each bread slice with strawberries together with a bread slice with bananas to form 6 sandwiches. Press around the edges to seal.
Melt the butter in a nonstick saute pan (or flat griddle top) over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan. Cook until golden brown, 3 to 4 minutes per side. Slice in half on the diagonal and serve topped with the macerated strawberries, whipped cream, toasted almond slivers and a good dusting of confectioners' sugar. Drizzle with the Grand Marnier syrup.