8 pieces thickly sliced sourdough bread or Texas toast
8 ounces cream cheese, room temperature
2 8-ounce cans crushed pineapple
6 ripe bananas, diced
1 pint strawberries, diced
1 tablespoon vanilla extract
Vegetable oil (enough to cover pan)
Hershey’s chocolate syrup
Take one slice of bread and spread cream cheese on one side. Repeat with the remaining bread slices.
On each slice, spread crushed pineapple over the cream cheese. Top four of the slices with enough diced banana to cover the slice. Top the other four slices with diced strawberry to cover. Then, carefully place one of the strawberry-covered slices, fruit side down, on top of one of the banana-covered slices to create a sandwich. Repeat with the rest of the slices. You will end up with four “sandwiches.”
In a large, shallow dish, beat the eggs with the vanilla. Dip each sandwich into the egg mixture to cover both sides.
Heat a large sauté pan or griddle over medium-high heat. Add the oil. Then place the sandwiches into the pan and fry, about 1½ minutes per side, until golden brown. Remove from the pan. Top each sandwich with more diced bananas and strawberries. Garnish with whipped cream and drizzle with Hershey’s chocolate syrup. Serves 4.