Name: Yo Halla on the Square
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT1H8M0.000S
Yield: 10 to 12 servings
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

Directions

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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Mark Davoli, Metro Diner, Jacksonville, FL

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