On-AirVirginia This Morning


“Yo Hala on the Square”

Posted at 1:10 PM, Dec 19, 2016
and last updated 2016-12-19 13:10:55-05

RICHMOND, Va. – Jason Roach from Metro Diner made his debut in the Virginia This Morning kitchen and whipped up a signature french toast recipe that was piled high with cream cheese, bananas, and a sweet berry sauce infused with hazelnut syrup. “You Hala on the Square” is just one of the many menu items featured at The Metro Diner at 11525 W. Broad St in Short Pump. For more information you can call 804-767-4594 or visit https://metrodiner.com/

Metro Diner’s Yo Hala on the Square

2 (8-oz.) packages cream cheese, softened
½ cup of firmly packed light brown sugar
2 Tbsp. hazelnut liqueur
4 bananas, cut into ½-inch-thick slices (4 1/2 cups sliced)

Berry compote
1 (10-oz.) package frozen whole strawberries, thawed
1½ pt. fresh blueberries
½ cup of firmly packed light brown sugar
½ tsp. fresh lemon juice
2 tsp. cornstarch

French Toast
6 large eggs
½ cup milk
2 Tbsp. sugar
2 tsp. vanilla extract
½ tsp. ground cinnamon
8 (1-inch-thick) slices challah bread
Powdered sugar for Garnish

• Prepare Filling: Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Stir in hazelnut liqueur. Fold in bananas, Cover and chill 1 hour.
• Prepare Berry Compote: Cut large strawberries in half. Combine 3/4 cup water, blueberries, brown sugar, and lemon juice in a medium saucepan; bring to a boil, stirring occasionally. Combine cornstarch and 1 Tbsp. cold water, stirring until smooth. Stir cornstarch mixture into berries; cook, stirring constantly, 1 minute or until thickened. Stir in strawberries. Remove from heat; keep warm.
• Prepare French Toast: Whisk eggs in a large shallow dish. Whisk in milk and next three ingredients. Spread ½ cup filling on each of 4 challah bread slices; top with remaining bread slices. Cut diagonally in half; dredge sandwich in egg mixture, shaking off excess.
• Cooking French Toast: Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add 4 sandwich halves; cook 1 to 2 minutes on all sides (including edges) or until golden brown. Remove from skillet, keep warm. Repeat procedure with remaining butter and sandwich halves. Serve with Berry Compote; dust with powdered sugar using a fine mesh sieve. Makes 4 servings