From the episode “Sub Shop SOS”

YOU’LL NEED

FOR THE FRENCH TOAST

• 12 slices of 1” thick-cut Challah Bread
• 2 cups milk
• 6 eggs
• 1 tbsp cinnamon
• 1 tbsp vanilla extract
• 3 tbsp granulated sugar
• 2 tbsp grapeseed oil
• 2 tbsp butter

FOR THE CHEESECAKE FILLING

• 16 oz cream cheese, softened
• 8 oz sour cream
• 3 tbsp powdered sugar
• 2 tsp vanilla extract
• Zest of 1 lemon

FOR THE STRAWBERRY COMPOTE

• 2 lbs fresh strawberries, cleaned, trimmed and cut in half
• 6 oz granulated sugar
• 2 oz balsamic vinegar
• Juice and zest of 1 lemon

FOR THE GARNISH

• 1 lb fresh strawberries, cleaned trimmed and diced
• ¼ cup crushed graham crackers
• Powdered sugar, as needed

MAKE IT

FRENCH TOAST

1. In a mixing bowl, add the milk, eggs, cinnamon, vanilla extract, and sugar. Whisk these ingredients together.
2. Dip the sliced bread into the egg mixture.
3. Place a large non-stick sauté pan over medium heat with the grapeseed oil and butter.
4. Place the battered bread into the heated pan and allow to cook for about 2 to 3 minutes on each side or until the French toast is golden brown in color.
5. Remove from the pan and repeat for the rest of the French toast.

CHEESECAKE FILLING

1. In a mixing bowl, whisk the softened cream cheese, sour cream, powdered sugar, vanilla extract, and lemon zest together and set aside.

STRAWBERRY COMPOTE

1. In a medium sauce pot over medium heat, add the strawberries, sugar, balsamic vinegar, lemon juice and lemon zest. Stir and bring the mixture to a simmer for 12 to 15 minutes or until strawberries start to break down.
2. Using a blender, puree the compote mixture for 1 minute until smooth.

PLATING

1. Place ¼ cup of the strawberry compote on the bottom of the plate and spread 2 tbsp. of diced strawberries in compote sauce.
2. Next, place 1 piece of French toast on top of the compote and strawberries and spread 2 tbsp. of cheesecake filling on top of the French toast and garnish the cream cheese filling with 2 tbsp of diced strawberries.
3. Repeat the French toast / cheesecake filling / diced strawberries steps again twice, creating a triple stack of topped French toast.
4. Garnish with a tbsp of crushed graham crackers and powdered sugar.