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1
For the macerated strawberries: In a medium saucepan, combine the strawberries, sugar, lemon zest, lemon juice and 1/4 cup water and stir.
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2
Bring to a simmer, and then lower the heat and swirl.
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3
Cook until the strawberries are soft (but not falling apart) and the liquid is syrupy, 7 to 8 minutes.
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4
Set aside to cool.
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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.
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6
Set aside to cool.
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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.
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8
Stir the cream cheese to soften, and then spread on 6 of the bread slices.
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9
Top each slice with a layer of the strawberries.
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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.
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11
Place each bread slice with strawberries together with a bread slice with bananas to form 6 sandwiches.
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12
Press around the edges to seal.
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13
Melt the butter in a nonstick saute pan (or flat griddle top) over medium-low heat.
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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.
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15
Cook until golden brown, 3 to 4 minutes per side.
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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.
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17
Drizzle with the Grand Marnier syrup.
