Guests often request recipes for dishes served at breakfast, so each month we will share one of Faye’s
recipes. We hope that you enjoy this month’s recipe!

Strawberry Cheesecake French Toast

Serves 4

Ingredients:

• 3 eggs
• ½ cup milk
• ½ teaspoon vanilla
• Italian bread, sliced approx. one inch thick ( 8 slices for 4 servings)
• Cheesecake Filling (see below)
• Strawberry Compote (see below)

Cheesecake Filling:

• 8 oz. cream cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla

Mix the three ingredients together using a hand mixer. There will be extra filling.

Strawberry Compote:

• 6 cups sliced strawberries
• ¼ cup orange juice
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon lemon juice

Mix all ingredients together in a small saucepan. Cook the mixture on low/medium heat until the
strawberries soften and the mixture thickens, approximately 30 minutes. If the mixture is too thin for
your taste, prepare a slurry using a tablespoon of cornstarch with ¼ cup of water and at it to the sauce.

Egg Batter:

Whisk together the eggs, milk and ½ teaspoon vanilla and set aside. Cut each slice of bread
approximately ¾ of the way down, to create a pocket. Fill the pocket with the cheesecake filling
(approx. 3-4 tablespoons or so). Dip the filled bread into the egg mixture. Place the dipped bread on
the griddle and cook both sides of the bread until golden brown. Place a small amount of the
strawberry compote on the plate, topped with two slices of French toast. Serve with additional
compote.