Ingredients

• 5 pounds bananas, turning brown, peeled
• 2 ounces margarine, plus clarified margarine, for frying
• 1 pound brown sugar
• 2 ounces hazelnut liqueur
• 1 1/2 pounds cream cheese, softened
• Fresh challah bread
• 1 gallon eggs
• 1 cup half-and-half
• 1-ounce ground nutmeg
• 2 ounces ground cinnamon
• 1 cup sugar
• 2 pounds frozen blueberries
• 1 cup water
• 1 pound brown sugar
• 1 cup water cornstarch slurry (2 parts water, 1 part cornstarch)
• 2 pounds frozen strawberries

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Instructions

1. Watch how to make this recipe.
2. Slice the bananas into 1/2-inch wide pieces.
3. Heat the margarine in a large saucepan over low heat. Cook the bananas for 3 to 4 minutes, then add the brown sugar and liqueur. Saute for about 3 more minutes. Let it cool for about 15 minutes.
4. Add the cream cheese to a large bowl. Fold in the banana mixture and set aside.
5. Slice the bread into 1-inch thick pieces.
6. Batter:
7. Mix all the ingredients with a burr mixer, or electric mixer in a medium shallow bowl
8. Add the banana mixture, about 1 1/2 inches high on half of the bread slices, then top with a second piece of bread.
9. Wrap in plastic wrap and let chill for about 15 minutes. Remove from the refrigerator and cut each sandwich, diagonally, into 2 pieces.
10. Heat a large skillet, coated with clarified margarine, over medium heat.
11. Dunk the sandwiches into the French toast batter and pan-fry on all sides. Keep warm. Start making the compote.
12. Put the blueberries in a saute pan, over medium heat. Add 1 cup of water and 1 pound of brown sugar. Bring to a boil and add the cornstarch slurry. Cook until the sauce becomes thick and coats the back of a spoon.
13. Add the strawberries and cook for about 1 minute. Do not overcook.
14. After the sauce and the stuffed French toast are cooked, put 1 triangle on a serving plate. Shingle a second triangle on top of the first and drizzle with some of the compote. Repeat with remaining French toast and serve.
15. Grab a fork and dig in.