The challah makes an airy, rich, and gently sweet french toast with crisp edges and a custardy interior. The toppings make this cancel-your-brunch-reservations-and-stay-home worthy.
Whipped cottage cheese2 cups (16 ounces or 455 grams) cottage cheese, whole or low-fat1 tablespoon (15 grams) granulated sugar1 teaspoon vanilla bean paste or vanilla extract
French toast3 large eggs2 teaspoons vanilla bean paste or vanilla extract1 1/2 cups (150 grams) milk, any kind1 large (1-lb) loaf of challah bread, cut into 1 to 1.5-inch thick slicesButter for the pan, salted (my preference) or unsaltedPowdered sugar, for dusting
Make the whipped cottage cheese: In a food processor or high-speed blender, combine cottage cheese, sugar, and vanilla and blend until totally smooth and fluffy. This is a barely sweet topping; add more sugar to your taste. Spoon into a serving bowl and set aside.
Make the french toast: In a wide bowl or baking dish (for easier dipping), whisk eggs with vanilla until smooth, then pour in milk, whisking the whole time.
Place a large skillet over medium-low heat and let it warm for two minutes. A droplet of water flicked into the pan will bounce around when it’s properly heated. Add a tablespoon of butter and swirl it around. Dip first few slices of challah (as many as will fit in your skillet) in the egg-milk mixture, letting it soak for a moment, then flip it and soak it further. Add to pan and cook until browned underneath, 2 to 3 minutes. If it’s browning too slowly, increase the heat to medium. Flip each piece and cook until browned on the second side. Transfer to a serving plate and repeat with remaining slices, adding more butter to the skillet as needed.
To serve: Dust finished challah french toast with powdered sugar. Place two slices on a plate, dollop with whipped cottage cheese, and spoon over some berry sauce. Eat immediately.
Do ahead: Berry sauce is good warm or at room temperature and keeps in the fridge for 3 to 4 days. Whipped cottage cheese keeps in the fridge for 3 to 4 days. French toast can be kept warm until needed on a baking sheet in a 200°F oven. Leftover french toast keeps for 3 days in the fridge.
Notes:
No challah? Use brioche bread.
I do not add sugar to the egg-milk mixture because challah is already sweet, and my kids will also be drowning it in maple syrup, but you can adjust it for more sweetness if you wish.
No worries if your challah is larger, as homemade ones often are; you should have enough egg/milk mixture and toppings to cover it. However, if needed, whisk in another egg + 1/2 cup milk.
Fresh challah needs only a quick dip before frying but older/firmer challah can benefit from a longer soak. For the latter, go ahead and nestle in as many slices as you can in the egg-milk mixture and flip them once while the pan heats and leave it there while the first ones cook.
