Cheesecake French Toast with Fresh Strawberry Sauce


Strawberry Sauce
  • Pint of strawberries, about 10 large berries, stemmed and hulled
  • 2 tbsp sugar
  • 1 tbsp balsamic vinegar
  • 4 tbsp cream cheese (neufchatel is fine)
  • 2 tbsp sugar
  • 1 tsp vanilla
  • a splash of fresh lemon (squeeze a lemon wedge)
French Toast
  • 8 slices of crusty bread (Vienna or French bread is fine)
  • 1 egg
  • 3/4 cup milk
  • 2 tsp vanilla
  • 2 tbsp sugar
  • 1 tbsp melted butter
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Pinch of nutmeg
  • 1/4 cup flour
  • 1 cup finely crushed graham crackers
  • Butter for grilling, about 1-2 tsp


  1. For the sauce, place the berries, sugar, and balsamic vinegar in a food processor or blender, and blend until completely pureed.
  2. For the filling, beat the cream cheese with the sugar, vanilla, and lemon juice until well-blended and creamy.
  3. Combine the egg, milk, vanilla, sugar, spices, and melted butter. Beat in the flour until it forms a smooth batter.
  4. Set up a small assembly line. Spread a heaping scoop of the cream cheese onto one slice of bread and top with another slice of bread to make a sandwich. Dip the sandwich into the egg batter, allowing it to soak for a few seconds on both sides. Then dip the sandwich into the crushed graham crackers, coating it on both sides. Set the coated sandwich on a sheet of wax or parchment paper, and continue with the rest of the bread. It should make 4 sandwiches.
  5. Warm a large non-stick pan or griddle over medium heat. Melt the butter and cook the sandwiches until warmed through and golden brown on both sides, about 3 minutes per side.
  6. Serve with the strawberry sauce.