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Strawberry and Banana Stuffed French Toast with Grand Marnier Syrup

Strawberry and Banana Stuffed French Toast with Grand Marnier Syrup
Prep Time
45 min
Cook Time
30 min
Yields
6 servings

These delicious fruit-filled French Toast sandwiches are perfect for brunch.  The Grand Marnier syrup would be great on pancakes or waffles too.

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ingredients

Macerated Strawberries

3
cups hulled and quartered strawberries
¼
cup granulated sugar
Grated zest and juice of 1 lemon

Grand Marnier Syrup

1
cup Grand Marnier
1
cup granulated sugar
Grated zest and juice of 2 oranges
¼
cup water

Strawberry and Banana Stuffed French Toast

3
eggs
¾
cup half and half
1
Tbsp granulated sugar
½
tsp ground cinnamon
3
- 4 grates fresh nutmeg
8
oz cream cheese, whipped
12
slices brioche bread
1
cup hulled and sliced fresh strawberries
¼
cup strawberry jam
1
cup sliced bananas
2
- 3 Tbsp unsalted butter
Fresh whipped cream, for serving
Toasted sliced almonds, for serving
Confectioners' sugar, for dusting
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directions

Step 1

In a medium saucepan, combine the strawberries, sugar, lemon zest, lemon juice and 1/4 cup water and stir. Bring to a simmer, and then lower the heat and swirl. Cook until the strawberries are soft (but not falling apart) and the liquid is syrupy, 7 to 8 minutes. Set aside to cool.

Step 2

Combine the Grand Marnier, sugar, orange zest, orange juice and 1/4 cup water in a saucepan and simmer for 10 minutes until slightly thickened. Set aside to cool.

Step 3

In a medium bowl, whisk together the eggs, half-and-half, granulated sugar, cinnamon and nutmeg.

Step 4

Stir the cream cheese to soften, and then spread on 6 of the bread slices. Top each slice with a layer of the strawberries. Spread a thin layer of strawberry jam on the other 6 pieces of bread, and top each slice with a layer of the bananas. Place each bread slice with strawberries together with a bread slice with bananas to form 6 sandwiches. Press around the edges to seal.

Step 5

Melt the butter in a nonstick sauté pan (or flat griddle top) over medium-low heat.

Step 6

Dip the sandwiches in the egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan. Cook until golden brown, 3 to 4 minutes per side.

Step 7

Slice in half on the diagonal and serve topped with the macerated strawberries, whipped cream, toasted almond slivers and a good dusting of confectioners’ sugar. Drizzle with the Grand Marnier syrup.

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