Sweet Challah Breakfast Bake

Directions

1. Preheat the oven to 350°F. Lightly grease a 9”x13” baking pan and set aside.
2. In a food processor, blend the cottage cheese, vanilla extract, cinnamon and salt until smooth. In a large bowl, whisk the whole milk and eggs until well mixed. Stir in the cottage cheese mixture until smooth.
3. Place one layer of challah bread cubes on the bottom of the dish. Top with 1/3 cup chocolate chips and 1/3 cup toasted pecans. Repeat with challah bread and chocolate chips until all challah, chocolate and pecans are all used.
4. Pour the cottage cheese/milk mixture evenly over the challah, making sure all bread is in contact with the liquid by pressing down gently with your hands.
5. Melt the butter and brown sugar in a small saucepan over medium-low heat until smooth, about 5 minutes, stirring constantly. Pour evenly over the challah, wrap the baking dish in plastic wrap tightly, then place in the refrigerator for at least 30 minutes, but no longer than overnight.
6. Bake for 35 minutes until challah rises slightly, is bubbly and golden brown on top. Garnish with powdered sugar and serve hot.