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1
Slice the bananas into 1/2-inch wide pieces.
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2
Heat the margarine in a large saucepan over low heat.
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3
Cook the bananas for 3 to 4 minutes, then add the brown sugar and liqueur.
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4
Saute for about 3 more minutes.
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5
Let it cool for about 15 minutes.
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6
Add the cream cheese to a large bowl.
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7
Fold in the banana mixture and set aside.
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8
Slice the bread into 1-inch thick pieces.
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9
Batter:
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10
Mix all the ingredients with a burr mixer, or electric mixer in a medium shallow bowl
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11
Add the banana mixture, about 1 1/2 inches high on half of the bread slices, then top with a second piece of bread.
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12
Wrap in plastic wrap and let chill for about 15 minutes.
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13
Remove from the refrigerator and cut each sandwich, diagonally, into 2 pieces.
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14
Heat a large skillet, coated with clarified margarine, over medium heat.
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15
Dunk the sandwiches into the French toast batter and pan-fry on all sides.
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16
Keep warm.
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17
Start making the compote.
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18
Put the blueberries in a saute pan, over medium heat.
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19
Add 1 cup of water and 1 pound of brown sugar.
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20
Bring to a boil and add the cornstarch slurry.
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21
Cook until the sauce becomes thick and coats the back of a spoon.
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22
Add the strawberries and cook for about 1 minute.
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23
Do not overcook.
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24
After the sauce and the stuffed French toast are cooked, put 1 triangle on a serving plate.
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25
Shingle a second triangle on top of the first and drizzle with some of the compote.
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26
Repeat with remaining French toast and serve.
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27
Grab a fork and dig in.
