These delicious fruit-filled French Toast sandwiches are perfect for brunch. The Grand Marnier syrup would be great on pancakes or waffles too.
Grand Marnier Syrup
Strawberry and Banana Stuffed French Toast
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.
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.
In a medium bowl, whisk together the eggs, half-and-half, granulated sugar, cinnamon and nutmeg.
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.
Melt the butter in a nonstick sauté pan (or flat griddle top) over medium-low heat.
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.
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.