# Traditional Skillet Challah French Toast with Berry Sauce and Whipped Cottage Cheese
Every cook should have a recipe for traditional, reliable skillet French toast. This particular version is noteworthy as it makes use of challah bread, resulting in a light, rich, and subtly sweet French toast with crispy edges and a custardy center. The addition of a berry sauce and whipped cottage cheese enhances this meal to a brunch-worthy status, making it an ideal choice for a relaxed weekend breakfast or brunch.
## Ingredients
### For the 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
### For the 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
### For the French Toast:
– 3 large eggs
– 2 teaspoons vanilla bean paste or vanilla extract
– 1 1/2 cups (340 grams) milk, any type
– 1 large (1-lb) loaf of challah bread, sliced into 1 to 1.5-inch thick pieces
– Butter for the skillet, salted or unsalted
– Powdered sugar, for dusting
## Directions
### Prepare the Berry Sauce:
1. In a small saucepan, mix the frozen berries, sugar, salt, and 3 tablespoons of water. Bring to a boil.
2. Reduce the heat and let it simmer while stirring occasionally until the berries thaw and form a sauce, approximately 8 to 10 minutes.
3. In a small bowl, combine the cornstarch with the remaining 2 teaspoons of water, and then stir this into the berry sauce. Simmer for another minute until it slightly thickens.
4. Off the heat, add lemon juice to taste. Transfer to a serving bowl and set aside.
### Prepare the Whipped Cottage Cheese:
1. In a food processor or powerful blender, blend the cottage cheese, sugar, and vanilla until completely smooth and airy. Adjust sweetness as desired. Spoon into a serving dish and set aside.
### Prepare the French Toast:
1. In a large bowl or baking dish, whisk together the eggs and vanilla until well combined. Slowly add in the milk while continuing to whisk.
2. Heat a large skillet on medium-low for about two minutes. A drop of water should dance in the pan when it’s ready.
3. Add a tablespoon of butter and let it melt. Dip the challah slices in the egg-milk mixture, soaking briefly before turning over to soak the other side.
4. Place the soaked challah slices in the skillet and cook until browned on the bottom, around 2 to 3 minutes. If they are browning too slowly, increase the heat to medium. Flip and cook until the second side is browned. Transfer to a serving plate and repeat with the rest of the slices, adding more butter as required.
### To Serve:
1. Dust the cooked challah French toast with powdered sugar. Arrange two slices on a plate, add a dollop of whipped cottage cheese, and pour some berry sauce on top. Serve immediately.
## Notes:
– The berry sauce can be enjoyed warm or at room temperature and will keep in the refrigerator for 3 to 4 days.
– Whipped cottage cheese remains good in the fridge for 3 to 4 days.
– French toast can be kept warm in a 200°F oven until you are ready to serve. Leftover French toast can be refrigerated for up to 3 days.
– If challah is unavailable, brioche bread can be used as an alternative.
– For firmer or older challah, allow it to soak longer in the egg-milk mixture prior to frying.
This traditional skillet French toast recipe is straightforward yet delectable, ideal for impressing guests or savoring a leisurely breakfast at home.