Cottage Cheese Protein Raspberry Custard Toast

If you want a warm breakfast that tastes like dessert, this cottage cheese protein raspberry custard toast is for you.

I love this recipe because it is high protein and keeps you full for hours.

Blending the cottage cheese is the real secret here. It turns into a silky, smooth custard that bakes right into the bread.

You do not taste any curds at all, just a rich and creamy filling with a gentle sweetness.

Topped with fresh raspberries, it makes such a delicious morning treat that feels special but takes very little work.

Why I Love This Recipe

High in Protein – Blending cottage cheese and eggs creates a naturally protein-packed breakfast that keeps you full all morning.

Incredible Silky Texture – The whipped cottage cheese bakes into an ultra-smooth, creamy custard that melts in your mouth.

Crispy and Creamy Contrast – You get the ultimate crunch from golden, buttered toast paired with a soft and warm filling.

Bright Berry Burst – Fresh raspberries add a delightful sweet and tangy pop that cuts through the rich custard.

The Ingredients

• 1 cup Full-Fat Cottage Cheese
• 1 Large Egg
• 2 tbsp Maple Syrup, Plus More For Serving
• 1 tsp Vanilla Extract
• 1 tsp Lemon Zest
• 4 slices Thick-Cut Sourdough Or Brioche Bread (About 1 Inch Thick)
• 1 tbsp Butter, Melted
• 1 cup Fresh Raspberries
• 1 tbsp Powdered Sugar

How to Make This Recipe

Step 1

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Step 2

Add the cottage cheese, egg, maple syrup, vanilla extract and lemon zest to a blender. Blend for about 1 minute until completely smooth and silky, with no curds left.

Step 3

Place the bread slices on the baking sheet. Use the back of a spoon to firmly press down the center of each slice, creating a deep well and leaving a 1/2-inch border around the edges.

Brush the raised edges with melted butter so they turn crisp and golden in the oven.

Step 4

Spoon the cottage cheese custard into the wells, dividing it evenly. Press the raspberries gently into the custard.

Step 5

Bake for 15 to 18 minutes, until the custard is set with only a slight wobble in the center and the edges of the bread are golden.

Step 6

Let the toast cool for 5 minutes so the custard firms up. Dust with powdered sugar and finish with a drizzle of maple syrup before serving.

Quick Tips

Press the Bread Center Firmly

You’ll get the best results if you press the middle of each slice down very firmly with the back of a spoon. Make sure you leave a sturdy half-inch rim around the edges so the custard does not spill over.

Be careful not to push so hard that you tear a hole straight through to the bottom. If the bread rips, the wet mixture will leak onto your baking sheet while it cooks.

Blend Until Completely Smooth

I recommend running your blender for a full minute to get rid of every single curd. You want the mixture to look like a silky, shiny pudding before you pour it onto the bread.

This step is what turns protein-packed cottage cheese into a smooth dessert-like custard. Blending thoroughly makes sure you get all the protein benefits without any chunky texture.

Dry the Raspberries Thoroughly

If you rinse your raspberries before using them, gently pat them dry with a clean paper towel. Any leftover water sitting on the berries will dilute the custard and make the toast soggy.

From my experience, arranging them hollow-side down helps keep their juices inside while baking. Just press them lightly into the cream so they stay in place without sinking completely.

More Favorites

• Cottage Cheese French Toast Snack Bites
• Cottage Cheese Protein Berry Stuffed Crepes
• Cottage Cheese Protein Chocolate Raspberry Pancakes
• Cottage Cheese Protein Raspberry White Chocolate Pancakes
• Cottage Cheese Protein Vanilla Custard Pancakes

Quick Answers

Can I use low-fat cottage cheese instead of full-fat?

Yes, you can use low-fat cottage cheese, but full-fat gives the custard a richer taste and creamier texture.

Lower-fat versions contain more moisture, so the custard may end up slightly looser after baking.