Ingredients
Scale
- 4 thick slices of sourdough or sprouted grain bread
- 1 cup low-fat or whole milk cottage cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon maple syrup (optional, for the batter)
- A pinch of sea salt
- 1 tablespoon butter or coconut oil for the pan
- Fresh berries and extra maple syrup for serving
Instructions
- Place the cottage cheese, eggs, vanilla extract, cinnamon, maple syrup, and salt into a high-speed blender. Blend on high for 30 seconds until the mixture is completely smooth and no curds remain. Pour the liquid into a wide, shallow bowl or a pie dish that is large enough to fit a slice of bread.
- Heat a large non-stick skillet or griddle over medium heat and add the butter or oil. Take a slice of bread and place it into the blended custard. Let it soak for about 15-20 seconds per side. If you are using very thick or dry bread, you may need a few extra seconds to ensure the center absorbs the liquid without falling apart.
- Place the soaked bread onto the hot skillet. Cook for 3-4 minutes on the first side until it is deep golden brown and slightly caramelized. Flip the slices carefully and cook for another 3 minutes on the other side. Because of the protein content in the cottage cheese, these may take a minute longer than traditional French toast to set in the middle. Remove from the heat once both sides are crisp and the center feels firm.
- Stack two slices on each plate. Top with a generous handful of fresh raspberries or blueberries. Drizzle with a small amount of pure maple syrup or a dollop of Greek yogurt for even more protein. Serve immediately while hot and fragrant.
- Cook Time: 20 minutes