Protein French Toast
Cottage cheese and egg batter for a high-protein griddle classic.
French toast built with extra protein — egg-heavy batter and Greek yogurt in the mix. Training-day breakfast that still tastes like weekend French toast.
430Cal
24gProtein
43gCarbs
18gFat
Ingredients
- 12 large eggs
- 2 cups cottage cheese
- 1 cup whole milk
- 2 tbsp maple syrup
- 16 thick-cut bread slices
- 3 tbsp butter
- 2 cups mixed berries
- 1/2 cup Greek yogurt
Instructions
- Blend the batter: Blend cottage cheese, eggs, milk, vanilla, cinnamon, and maple until completely smooth—no curds. Pour into a shallow hotel pan for fast dipping.
- Heat the griddle: Heat a large griddle or cast iron over medium. Add butter until foaming but not brown. Work in batches so slices aren't crowded.
- Soak and griddle: Dip bread 3–4 seconds per side—don't oversaturate or centers stay raw. Griddle 3 minutes per side until deep golden and custard sets; adjust heat if browning too fast.
- Hold warm: Transfer finished slices to a wire rack on a sheet pan in a 200°F oven. Uncovered keeps the crust; cover only if holding longer than 20 minutes.
- Plate and serve: Stack two slices per plate, top with berries and a drizzle of maple. Offer Greek yogurt for extra protein without slowing the line.
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