Yo Halla on the Square

Directions

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