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
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.
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.
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