Challah French toast – a special kitchen

Do Berry Soy: Put berries, sugar, salt, and 3 tablespoons of small water and bring in the boil. Low temperature on Simmer and cook, resurrect it occasionally, until the brushes defrost and become soup, about 8 to 10 minutes. In a small container, mix the cornstarch and 2 teaspoons remaining water and add to Berry Sauce, a minute for a minute till slim. From heat, soak the juice to taste. Pour into the wooden bowl and set aside.

Make cheese-owned cheese: In the highest food processor or the highest blender, combine the cheese of cottage, sugar and vanilla and the mixture until completely smooth and fantasy. This is a delicious increase; Add extra sugar to your taste. Put a tablespoon in the steward and set aside.

Make French toast: In a broad container or baking container), white eggs with vanilla until smooth, and pour the milk, and drive.

Place a large skillet with low lower temperatures and let warm two minutes. The droplet of a patch of a pan will grow old when warm. Put a tablespoon of butter and swoll around. Soak the first few pieces of Challah (all as they will fit your skillet) in the egg-milling section, to stop it for a while, and then fold it again. Insert the pan and cook until browned below, 2 to 3 minutes. If in browning is very slowly, expand the average heat. Flip each piece and cook until the second side. Forward to a serving plate and repeat the remaining pieces, add the butter to the skillet as needed.

Giving: Dust complete the Challah French toast and powdered sugar. Set two pieces on the plate, dollar with the Whiped Covage Covage, and spoon over some berry sauce. Eat immediately.

MAKE ONLY: Berry Sauce is warmly warm or room temperature and ends in the fridge for three to 4 days. The burned cheese cheese live in the fridge for three to four days. The French toast can be kept warm until the basket of 200 ° F. Least French toast keeps 3 days in the fridge.

Notes:

• No Challah? Use broche bread.
• I do not add sugar for the egg milk because the Challah is already fun, and my children will also burden the maple syrup, but you can correct the maximum fun.
• No worries if your Challah is big, as those made at home are often; You have to have enough egg / milk mixture and coverage articles. However, if necessary, whisk in another egg + 1/2 cup of milk.
• The new Challah requires immediate immersion beforehanding but the old chargers / Firfer can benefit from a long Scak. The past, continue and the nest of as many pieces as possible to the egg milk mixture and submit them once a peas is hot while cooking there while the first cooked.