Everyone needs a reliable, classic recipe for skillet french toast, even those obstinate folks like me who, despite preparing it at least monthly—more frequently when we have leftover challah—often find simple recipes mundane and tedious, prompting me to delay sharing this for nearly 19 years. Instead, I've filled the gap on the site with variations: casserole-style baked french toasts topped with cinnamon sugar and, well, Bailey's (ah, those years without children). There's even an extravagant french toast reminiscent of individual crème brûlées. However, a mix of friends texting me randomly on the weekends ["You seriously don't have a challah french toast recipe?!"] and having a teenager—a one I can’t teach to make french toast unless I’ve documented the process—has brought me to my senses. Mostly.
Here’s a recipe for a foolproof challah french toast featuring a few handy tricks I’ve learned, such as the best method for heating a stainless steel or cast-iron pan to prevent sticking. But why stop there? I've included two delightful toppings that elevate this classic to something you would expect to pay at least $22 for at a brunch this weekend: a beautiful berry sauce (using frozen berries so no one will notice) and a fluffy, light whipped vanilla bean cottage cheese topping that dispels any skepticism about cottage cheese.
Despite all this, it's incredibly easy—there's no need to stale the bread or drown it in butter to make it taste great. You don’t even have to prepare it the night before; you can whip up the whole dish within an hour of rolling out of bed, which is the best gift ever.
It has been a year since I announced my collaboration with Staub to revive one of my favorite pans, a compact 4-quart Dutch oven that I first purchased in 2014, which has become a staple on my stove. The classic black matte finish (sleek and stylish!) is available, along with a limited edition of a stunning deep blue for spring. I hope you can grab one—or give a little hint to a friend or family member about the perfect gift for you. You can order yours here, and I hope you enjoy it as much as I cherish mine.
Podcast! The latest episode of my podcast with J. Kenji Lopez-Alt, The Recipe with Kenji and Deb, is appropriately centered on French Toast, featuring Chris Kimball (of America’s Test Kitchen and Milk Street) as a guest this week. You can tune into it wherever you listen to podcasts and catch up on any previous episodes right here. New episodes air every other Monday, and I truly hope you find our conversations as enjoyable as we do.
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Challah French Toast with Berry Sauce and Whipped Cottage Cheese
The challah contributes to an airy, rich, and subtly sweet french toast that has crisp edges and a custardy center. The toppings make this dish worth canceling your brunch reservations to enjoy at 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 type
- 1 large (1-lb) loaf of challah bread, sliced into 1 to 1.5-inch thick pieces
- Butter for the pan, either salted (my choice) or unsalted
- Powdered sugar, for dusting
To prepare the berry sauce: Combine the berries, sugar, salt, and 3 tablespoons of the water in a small saucepan and bring to a boil. Reduce heat, simmering while stirring occasionally, until the berries thaw and create a sauce, about 8 to 10 minutes. In a small bowl, mix the cornstarch with the remaining 2 teaspoons of water and then add to the berry sauce, simmering for another minute until slightly thickened. Once off the heat, add lemon juice to taste. Transfer to a bowl for serving and set aside.
For the whipped cottage cheese: Blend the cottage cheese, sugar, and vanilla in a food processor or high-speed blender until smooth and fluffy. This topping is lightly sweet; feel free to adjust the sugar according to your preference. Spoon it into a serving bowl and set aside.
To make the french toast: In a large bowl or baking dish (to make dipping easier), whisk together the eggs and vanilla until smooth, then
A timeless recipe for foolproof challah French toast, complemented by two delectable toppings — a simple berry sauce and whipped vanilla bean cottage cheese — that elevate it beyond what we can find at a ...