The Ultimate Challah French Toast Recipe
Indulge in the delightful flavors of airy, rich, and gently sweet challah french toast with crisp edges and a custardy interior. This recipe elevates your brunch game and will make you want to cancel your reservations and stay home.
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 vanilla extract
French Toast
- 3 large eggs
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 1/2 cups (150 grams) milk, any kind
- 1 large (1-lb) loaf of challah bread, cut into 1 to 1.5-inch thick slices
- Butter for the pan, salted or unsalted
- Powdered sugar, for dusting
Instructions:
Make the berry sauce: Combine berries, sugar, salt, and water in a saucepan. Cook until berries defrost and thicken, then add cornstarch mixture and lemon juice. Set aside.
Make the whipped cottage cheese: Blend cottage cheese, sugar, and vanilla until smooth and fluffy. Adjust sweetness to taste. Set aside.
Make the french toast: Whisk eggs, vanilla, and milk. Dip challah slices in the mixture and cook in a buttered skillet until browned on both sides.
To serve: Dust french toast with powdered sugar, top with whipped cottage cheese, and berry sauce. Enjoy immediately.
Preparation Tips: Berry sauce and whipped cottage cheese can be stored in the fridge for up to 4 days. Keep leftover french toast in the fridge for up to 3 days.
Additional Notes:
- Substitute challah with brioche bread if needed.
- Adjust sugar in the egg-milk mixture based on your preference.
- For larger challah loaves, increase egg and milk quantities as needed.
- Vary soaking time based on the freshness of the challah for optimal texture.