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In a shallow bowl, whisk eggs, milk, vanilla, cinnamon, salt, and sugar. Stir until smooth.
Soak challah slices until saturated but not falling apart (about 30–60 seconds a side).
Heat butter in a large skillet over medium-low. Add soaked slices; cook 2–3 minutes per side until golden brown.
Repeat with remaining slices, adding more butter as needed. Hold cooked toast in a warm oven if making lots.
To make berry sauce: Simmer berries and sugar in a saucepan over low heat until juicy. Mix cornstarch with a splash of water and add to the pan. Simmer 1 minute more until thickened. Add lemon juice to taste.
To make whipped cottage cheese: Blend cottage cheese, sugar, and vanilla in a food processor or blender until smooth and fluffy.
To serve, dust French toast with powdered sugar. Top with whipped cottage cheese and drizzle with berry sauce.