Challah Bread French Toast Delight

Divine Challah French Toast with Lush Berry Sauce and Creamy Cottage Cheese

Servings: 8 to 10 generous slices

Prep Time: 1 hour

This Challah French toast is not just a breakfast; it's an extravagant treat! The fluffy and subtly sweet bread transforms into a luscious creation with crunchy edges and a soft, custard-like center. The exquisite toppings elevate this dish to the point where you may want to cancel your brunch plans in favor of staying home to indulge in this delightful fare.

Ingredients

Berry Sauce

2 cups (10 ounces) mixed frozen berries

2 tablespoons (25 grams) granulated sugar

Pinch of salt

3 tablespoons + 2 teaspoons water, divided

1 1/2 teaspoons cornstarch

1 to 2 tablespoons fresh lemon juice

Whipped Cottage Cheese

2 cups (16 ounces or 455 grams) cottage cheese, whole or low-fat

1 tablespoon (15 grams) granulated sugar

1 teaspoon vanilla bean paste or extract

French Toast

3 large eggs

2 teaspoons vanilla bean paste or extract

1 1/2 cups (340 grams) milk of choice

1 large (1-lb) loaf of challah bread, sliced into 1 to 1.5-inch thick pieces

Butter for the skillet, either salted or unsalted (your choice)

Powdered sugar, for a sweet finish

Cooking Instructions

Step 1: Prepare the Berry Sauce

In a small saucepan, combine the frozen berries, sugar, salt, and 3 tablespoons of water. Bring this mixture to a boil, then reduce heat to a gentle simmer. Cook while stirring occasionally until the berries thaw and transform into a syrupy consistency, roughly 8 to 10 minutes. Meanwhile, in a small bowl, mix cornstarch with the remaining 2 teaspoons of water and stir into the berry sauce. Allow this to simmer for an additional minute until it begins to thicken. Remove from heat and squeeze in lemon juice to taste. Set the sauce aside in a bowl for later.

Step 2: Whip the Cottage Cheese

In a food processor or high-speed blender, mix together the cottage cheese, sugar, and vanilla until the mixture is perfectly smooth and airy. This topping is subtly sweet, so feel free to add more sugar if you desire. Transfer to a serving bowl and put aside.

Step 3: Make the French Toast

In a large mixing bowl (or baking dish for easy dipping), whisk together the eggs and vanilla until frothy. Gradually pour in the milk while continuing to whisk.

Next, preheat a large skillet on medium-low heat for about two minutes. To test if the pan is ready, flick a droplet of water onto it—if it dances, it’s go time! Add a tablespoon of butter and swirl to coat the pan. Dip a few slices of challah into the egg-milk mixture, allowing them to soak for a moment before flipping them for a second dip. Place the soaked slices in the skillet and cook for 2 to 3 minutes or until golden brown. If they’re taking too long to brown, boost the heat to medium. Flip and cook the other side until browned. Transfer to a serving plate and repeat with the remaining bread, adding more butter as needed.

Serving Suggestions

Once all the challah French toast slices are ready, gently dust with powdered sugar. Plate two slices, add a generous dollop of whipped cottage cheese, and drizzle with the vibrant berry sauce. Enjoy your heavenly creation immediately!

Storage Tips

Leftover berry sauce can be enjoyed warm or at room temperature and keeps well in the fridge for 3 to 4 days. The whipped cottage cheese is also good for about the same duration. Keep the French toast warm in a 200°F oven on a baking sheet until you’re ready to serve. If you have any leftovers, they can be refrigerated for up to 3 days.

Tips and Notes

If you can’t find challah, brioche makes a wonderful substitute! I skip adding sugar to the egg-milk mixture since challah is naturally sweet, and my children love to drizzle theirs with maple syrup. However, feel free to adjust the sweetness to your preference.

If your challah is larger than normal, you should still have plenty of egg-milk mixture and toppings to accommodate it. If you want to feel safer, though, whisk in an additional egg and 1/2 cup of milk. Fresh challah requires only a quick dip before frying, but if you’re working with older or firmer bread, let it soak longer for maximum flavor. To do this, submerge as many slices as you can in the egg-milk mixture, flipping them as needed while the pan heats, and allow the first ones to cook as the others soak.