The calamari makes airy, rich, gentle, sweet French toast with crisp edges and custardy interiors. Toppings can be cancelled to make it suitable for saving and staying for brunch.
2 cups (10 oz) mixed frozen berries 2 tablespoons (25 grams) 3 tablespoons of salted sugar + 2 teaspoons water, 1/2 teaspoons fresh lemon juice woise woise woise woise cottage cheese 2 cups (1655 grams cheese) (155 grams) 1 teaspoon granulated sugar 1 tsp vanilla bean paste or vanilla extract French toast 3 large eggs 2 tablespoons vanilla bean paste or vanilla extract 1 1/2 cup (150 grams) milk, cut into 1.5 inch sliced battals of sugar, large (1 pound) bread of any kind. Dust
Make whipped cottage cheese: In a food processor or high-speed blender, combine cottage cheese, sugar and vanilla and blend until completely smooth and fluffy. This is a barely sweet topping. Add sugar to your liking. Place a spoon in a serving bowl and set aside.
Make French toast: in a wide bowl or baking dish (easily soaked), whisk the eggs with vanilla until smooth, pour in milk, and whisk the whole time.
Place a large skillet on medium heat and allow to warm for 2 minutes. Drops of water flicked onto the pan will bounce off when properly heated. Add 1 tablespoon of butter and swirl. Soak the first few slices of chora (as much as it fits in a frying pan) in the egg milk mixture, soak for a while, then flip it over and soak it further. Add to the bread and cook until browned for 2-3 minutes. If the brown is too slow, increase the fever to medium. Turn each piece over and cook on the second side until brown. Transfer to a serving plate and repeat with the remaining slices, adding butter to the skillet if necessary.
Serve: The dust is finished with powdered sugar and colored French toast. Delop the two slices on a plate along with whipped cottage cheese and place a spoon over the berry sauce. Eat immediately.
Go ahead: Store the berry sauce in the fridge for 3-4 days, warm or at room temperature. Keep whipped cottage cheese in the fridge for 3-4 days. French toast can be kept warm until needed on a 200°F oven baking sheet. Keep the remaining French toast in the fridge for 3 days.
Note:
Are there any colours? Use brioche bread. The chora is already sweet and my kids are dried with maple syrup, so I don’t add sugar to the egg milk mixture, but if you want, you can adjust it for a more sweetness. As homemade ones often do, if your colour is big, don’t worry. You will need enough egg/milk mixture and toppings to cover it. However, if necessary, whisk another egg + 1/2 cup milk. Fresh chora only requires a simple swim before frying, while older/hard chora can benefit from long soaking. For the latter, go ahead and snuggle up as many slices as possible with the egg milk mixture, turn it over once while the bread is being heated, leaving it there during the initial cooking.
