Strawberry and Banana Stuffed French Toast with Grand Marnier Syrup

1. 1

   For the macerated strawberries: In a medium saucepan, combine the strawberries, sugar, lemon zest, lemon juice and 1/4 cup water and stir.

2. 2

   Bring to a simmer, and then lower the heat and swirl.

3. 3

   Cook until the strawberries are soft (but not falling apart) and the liquid is syrupy, 7 to 8 minutes.

4. 4

   Set aside to cool.

5. 5

   For the Grand Marnier syrup: 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.

6. 6

   Set aside to cool.

7. 7

   For the strawberry and banana stuffed French toast: In a medium bowl, whisk together the eggs, half-and-half, granulated sugar, cinnamon and nutmeg.

8. 8

   Stir the cream cheese to soften, and then spread on 6 of the bread slices.

9. 9

   Top each slice with a layer of the strawberries.

10. 10

    Spread a thin layer of strawberry jam on the other 6 pieces of bread, and top each slice with a layer of the bananas.

11. 11

    Place each bread slice with strawberries together with a bread slice with bananas to form 6 sandwiches.

12. 12

    Press around the edges to seal.

13. 13

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

14. 14

    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.

15. 15

    Cook until golden brown, 3 to 4 minutes per side.

16. 16

    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.

17. 17

    Drizzle with the Grand Marnier syrup.

* Per serving · 4 servings · Values may vary.