French toast is an all-time breakfast classic and this challah version with cottage cheese and jam was my favorite growing up. It’s a little unconventional, and I think I was embarrassed to tell anyone I ate this way as a kid, but it’s just so delicious! The challah gets perfectly squishy inside and crisp outside and the cottage cheese and jelly give it the ideal balance of savory and sweet. – Chef Elana
1 loaf challah bread
1.5 cup whole milk
.125 teaspoon cinnamon
3 tablespoons Butter
Cut challah into .75-inch slices. In a large shallow baking dish whisk together eggs, milk, and cinnamon. Soak bread in egg-milk mixture until saturated, about 5 minutes, turning once.
Heat 1 tablespoon butter and a 2 teaspoons oil in a large nonstick pan over medium heat. When butter is foamy add soaked challah slices and cook until golden brown, 2-3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt. Repeat in batches until all the challah is cooked.
To serve, top challah french toast with a layer of cottage cheese and a layer of your favorite jam.
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