Yo Halla on the Square

Total Time:
1 hr 8 min
30 min
30 min
8 min

10 to 12 servings

  • 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
  • French Toast Batter:
  • 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
Watch how to make this recipe.
  • Slice the bananas into 1/2-inch wide pieces.

  • 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.

  • Add the cream cheese to a large bowl. Fold in the banana mixture and set aside.

  • Slice the bread into 1-inch thick pieces.

  • Batter:

  • Mix all the ingredients with a burr mixer, or electric mixer in a medium shallow bowl

  • Add the banana mixture, about 1 1/2 inches high on half of the bread slices, then top with a second piece of bread.

  • Wrap in plastic wrap and let chill for about 15 minutes. Remove from the refrigerator and cut each sandwich, diagonally, into 2 pieces.

  • Heat a large skillet, coated with clarified margarine, over medium heat.

  • Dunk the sandwiches into the French toast batter and pan-fry on all sides. Keep warm. Start making the compote.

  • 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.

  • Add the strawberries and cook for about 1 minute. Do not overcook.

  • 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.

  • Grab a fork and dig in.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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