Challah toast French – Kitchen Struck

Make the berry sauce: Place the berries, sugar, salt and 3 tablespoons of water in a small saucepan and bring to a boil. Leave the heat to simmer and cook, stirring from time to time, until the berries disgust and become sassy, ​​about 8 to 10 minutes. In a small dish, mix the cornstarch and the 2 remaining teaspoons of water, then add to the sauce to the berries, simmering another minute until they are slightly thickened. Off-feu, press lemon juice to taste. Pour into a bowl to serve and reserve.

Make the whipped chalet cheese: In a culinary robot or a high -speed mixer, mix the cottage cheese, sugar and vanilla and mix until they are completely smooth and soft. It is a barely soft garnish; Add more sugar to your taste. Pour into a service bowl and reserve.

Do the French toast: In a large bowl or a cooking dish (for an easier dive), whisk the vanilla eggs until smooth consistency, then pour milk, whisk all the time.

Place a large skillet over medium-low heat and let it warm for two minutes. A drop of water turned in the pan bounced when it is properly heated. Add a tablespoon of butter and swirl it. Dip the first challah slices (as many people who will adapt in your stove) in the egg milk mixture, allowing it to soak for a moment, then turn it over and dip it more. Add to the pan and cook until it is golden below, 2 to 3 minutes. If it brown too slowly, increase the heat to the medium. Turn back each room and cook until it is golden on the second side. Transfer to a service plate and repeat with the remaining slices, adding more butter to the pan if necessary.

Serve: Dust finished the grilled bread of the Challah with powdered sugar. Place two slices on a plate, a spoon with whipped cottage cheese and place on a berry sauce. Eat immediately.

Do in advance: The berry sauce is good hot or at room temperature and remains in the refrigerator for 3 to 4 days. The whipped cottage cheese keeps in the refrigerator for 3 to 4 days. French toasted bread can be kept warm until necessary on a baking sheet in a 200 ° F oven. French toast remains maintain 3 days in the refrigerator.

Notes:

No Challah? Use brioche bread.

I do not add sugar to the egg-breeding mixture because the Challah is already sweet, and my children will also blame it in maple syrup, but you can adjust it for more sweetness if you wish.

No worries if your Challah is larger, as they are often homemade; You should have enough mix of eggs / milk and garnishes to cover it. However, if necessary, whisk another egg + 1/2 cup of milk.

Fresh Challah only needs a quick before frying, but the older / firmer challah can benefit from longer soaking. For the latter, go ahead and nest as many slices as possible in the egg milk mixture and turn them over once while the pan heats and leaves it while the first cook.