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Golden brown cottage cheese custard French toast stacked with whipped yogurt and berries on a wood board.

Cottage Cheese Custard French Toast with Yogurt

Thick bread slices soaked in a blended cottage cheese custard, griddled until golden, and topped with whipped Greek yogurt for 30g of protein per serving.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 209
Ingredients Method Notes

Ingredients
  

Custard and Bread
  • 300 g cottage cheese (1 1/4 cups); full-fat blends smoothest
  • 4 eggs large
  • 120 ml whole milk (1/2 cup)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 8 slices thick-cut bread (about 2.5 cm / 1 inch thick, 360 g total); brioche or Texas toast, day-old works best
  • 2 tbsp butter (28 g); salted, for the skillet
Whipped Yogurt Topping
  • 245 g plain whole-milk Greek yogurt (1 cup)
  • 1 tbsp honey (21 g)
  • 1/2 tsp vanilla extract
  • pinch salt

Method
 

Make the Custard
  1. Add the cottage cheese to a blender and blend on high for about 60 seconds, until completely smooth with no curds visible.
  2. Add the eggs, milk, 1 tsp vanilla, cinnamon, and 1/4 tsp salt to the blender. Pulse 4 to 5 times until fully combined and pourable.
  3. Pour the custard into a 23x33 cm / 9x13-inch baking dish. Lay the bread slices in the custard in a single layer and let them soak 2 to 3 minutes per side, until saturated but still holding their shape.
Griddle the French Toast
  1. Melt 1 tbsp butter in a 12-inch nonstick skillet or griddle over medium heat until it foams.
  2. Working in two batches so you don't crowd the skillet, add 3 to 4 soaked bread slices. Cook 3 to 4 minutes per side until deep golden brown and firm when pressed in the center.
  3. Transfer the cooked toast to a plate and repeat with the remaining 1 tbsp butter and bread slices.
Whip the Topping and Serve
  1. While the toast cooks, whisk the Greek yogurt, honey, 1/2 tsp vanilla, and a pinch of salt in a mixing bowl for about 1 minute, until light and airy.
  2. Plate 2 slices of French toast per serving, top with a generous spoonful of whipped yogurt, and serve right away.

Notes

  • Soak bread only 2 to 3 minutes per side or it turns mushy in the pan.
  • Blend cottage cheese a full minute so no curds show in the custard.
  • Keep the skillet at medium heat so centers cook through before edges burn.
  • Whip the yogurt topping right before serving, it weeps liquid if it sits.