Cottage Cheese Protein Raspberry Custard Toast
This delightful breakfast dish offers rich flavors with bakery-style appeal. It feels like a special morning treat that everyone will love.
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
Equipment
- blender
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- 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.
- 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.
- Spoon the cottage cheese custard into the wells, dividing it evenly. Press the raspberries gently into the custard.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 296kcalCarbohydrates: 42gProtein: 14gFat: 8g