Make Strawberry Compote: Slice strawberries and place them in a saucepan with sugar and vanilla. Heat over medium heat to a gentle boil, stirring occasionally. Once bubbling, reduce heat and cook until thickened, about 5-7 minutes. Set aside to cool.

Prepare Bread: Slice bakery-style bread into 2-3 inch thick pieces and hollow out a section in the center of each slice.

Fill: Arrange banana slices in the hollows of each slice and gently press to secure.

Make Batter: Whisk together eggs, whole milk, cinnamon, and sugar until smooth. Set aside for dipping.

Heat Oil: Heat canola oil over medium heat until it reaches 350°F. Check readiness by dropping a small amount of batter in, which should sizzle.

Coat Bread: Dip each stuffed slice into the batter, ensuring thorough coating, especially on the banana side.

Fry Toast: Fry each piece in hot oil for about 2-5 minutes per side until golden brown. Do not overcrowd the pan.

Coat in Cinnamon Sugar: Remove fried toast and drain excess oil briefly on paper towels, then roll in cinnamon-sugar mixture until evenly coated.

Serve: Drizzle cooled strawberry compote over warm toast and enjoy!