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Recipe courtesy of Mark Davoli

Yo Halla on the Square

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  • Level: Easy
  • Total: 1 hr 8 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 8 min
  • Yield: 10 to 12 servings
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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


  1. Slice the bananas into 1/2-inch wide pieces. 
  2. 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. 
  3. Add the cream cheese to a large bowl. Fold in the banana mixture and set aside. 
  4. Slice the bread into 1-inch thick pieces. 
  5. Batter: 
  6. Mix all the ingredients with a burr mixer, or electric mixer in a medium shallow bowl 
  7. Add the banana mixture, about 1 1/2 inches high on half of the bread slices, then top with a second piece of bread. 
  8. Wrap in plastic wrap and let chill for about 15 minutes. Remove from the refrigerator and cut each sandwich, diagonally, into 2 pieces. 
  9. Heat a large skillet, coated with clarified margarine, over medium heat. 
  10. Dunk the sandwiches into the French toast batter and pan-fry on all sides. Keep warm. Start making the compote. 
  11. 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. 
  12. Add the strawberries and cook for about 1 minute. Do not overcook. 
  13. 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. 
  14. Grab a fork and dig in.
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