Yo Hallah Stuffed French Toast

We got this recipe from watching Diners, Drive-Ins and Dives on the Food Network channel and oh my it is delicious!!

Makes about 6 servings

Filling:

6-8  bananas turning brown and peeled

2 Tbsp margarine or butter

1 cup brown sugar

2 tsp Vanilla

2– 8 ounce packages cream cheese

1 loaf challah bread

Batter:

1 dozen eggs

1/2 cup Half and half

I Tbsp nutmeg

2 Tbsp cinnamon

1/2 cup sugar

Compote:

1 lb frozen blueberries

1 lb frozen strawberries

1  cup water

1 cup brown sugar

1  cup cornstarch slurry (2 parts water, 1 part cornstarch)

Directions:

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 vanilla. Sauté 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.

Mix all the batter ingredients with an electric mixer in a medium shallow bowl and set aside.

Place 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 margarine, over medium heat.

Dunk the sandwiches into the batter and pan-fry on all sides. Keep warm. Start making the compote.

 Compote:

Put the blueberries in a sauté pan, over medium heat. Add 1 cup of water and 1 cup 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. Dust with powdered sugar (optional) Repeat with remaining French toast and serve.