| Level: | Easy |
| Total: | 1 hr 8 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 8 min |
| Yield: | 10 to 12 servings |
| Level: | Easy |
| Total: | 1 hr 8 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 8 min |
| 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
Instructions
- 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.
Reviews
One reviewer started converting this ridiculous recipe by an eighth and this looked delicious, so I decided to try and finish it and save anyone else interested the grief.
Ingredients
1 cup + 10 tablespoons bananas, browning and peeled
1 1/2 teaspoons margarine or butter, plus additional butter for frying
4 1/4 tablespoons brown sugar
1 1/2 hazelnut liqueur
7 tablespoons cream cheese, softened
1 fresh challah
French Toast Batter
1 cup eggs
2 tablespoons half-and-half or 10% cream
1 pinch of nutmeg
2 pinches of cinnamon
2 tablespoons sugar
Compote
8 1/2 tablespoons frozen blueberries
2 tablespoons water
4 1/4 tablespoons brown sugar
2 tablespoons water-cornstarch slurry: 2 parts water, 1 part cornstarch; aka 1 1/2 tablespoon water, 1/2 tablespoon cornstarch
8 1/2 tablespoons frozen strawberries
We modified this recipe quite a bit to serve 6 of us, but the results were fantastic. We are making it for Christmas morning brunch. Thank you Food Network for showing this and giving us the recipe!
I loved this recipe. The challah bread is so light and has a perfect texture for french toast. I reduced the sugar quite a bit so it wouldn’t be overwhelmingly sweet. I had extra filling, so I put it in a sandwich for lunch. I used brick cream cheese and next time I will whip it before I incorporate the banana mixture because I had chunks of cream cheese in my filling…not a bad thing, just could be better incorporated. The compote makes the dish. Enjoy!
Great brunch recipe or when you have lots of company in town. I used cinnamon swirl instead of challah bread. Try it and you won’t be disappointed.
Excellent flavor combinations. Had to modify the quantities, obviously, but it still tasted great. Used Spice Rum in the banana mixture instead of frangelico, worked great.
A large egg is 2 oz, so 64 (or 5 1/4 dozen should make about a gallon. I assume you aren’t making the whole recipe, so about a cup of eggs and 2 tablespoons of half and half and 2 of sugar, one pinch of nutmeg and two pinches of cinnamon should work for the batter. Good luck.
I want to make this recipe, but I find the ingredient measurements confusing. Exactly how many eggs are in a gallon? I tuned into this episode of the show late, so did not see the French Toast batter being prepared. Can anyone help?
We now make this once a month in our house. We have used sourdough and french bread as well with this recipe and they are equally good. Very filling so it is a great brunch recipe. Thanks for sharing Metro Diner
Absolutely amazing!! This was our Christmas breakfast. I do modified the recipe for a family of 4. Instead of hazelhut liqueur, I used vanilla – delicious!!! I had enough to enjoy another day. Thank you Metro Diner for sharing!
I tried to Half it and then haft it again, bc i just wanted to make it for two people, it was kinda hard to get exact measurements but turned out soo YUMMYY!
made 3 full pieces! easily will feed 4 people!
and i couldnt find the challah bread so i used texas frech toast, and it was great!
made 3 full pieces! easily will feed 4 people!
and i couldnt find the challah bread so i used texas frech toast, and it was great!