Recipe courtesy Mark Davoli, owner Metro Diner in Jacksonville, FL

Show: Diners, Drive-ins and DivesEpisode: You Found Em

Cole and I made this during Spring Break , March 2011 when Grant & Craig went to Switzerland

 

Level:Easy    Yield: 1-2 servings

 

Ingredients

1 banana                                                                                                                  

1/2T butter or margarine                                                                                  

¼ c brown sugar                                                                                                  

½-1T hazelnut liqueur*                                                                                        

1/3c cream cheese, softened                                                                     

Fresh challah bread

 

French Toast Batter:

3eggs                                                                                                                         

2-3 T half and half                                                                                                  

1/8t ground nutmeg                                                                                           

1/2 t ground cinnamon                                                                                     

1T sugar if desired      

 

 

Topping:

1c frozen blueberries                                                                                         

1/3c water                                                                                           

1/3c brown sugar                                                                

½ t arrowroot powder or cornstarch , mixed in 2T warm water              

1c frozen strawberries                                                                                     

 

Directions

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.  (8 slices for 2 serving recipe)

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.

Topping: 

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.

Notes

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.

*Amaretto or Frangelico liqueur-Amaretto is available in airport size 50ml bottles