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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Instructions

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.