Strawberry and Banana Stuffed French Toast with Grand Marnier Syrup

  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 45 min
  • Inactive: 10 min
  • Cook: 30 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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.
  3. For the strawberry and banana stuffed French toast: In a medium bowl, whisk together the eggs, half-and-half, granulated sugar, cinnamon and nutmeg.
  4. 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.
  5. 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.

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