French Toast

30 min · Easy · Serves 1

380 kcal per serving · 16g protein

Thick brioche-style slices soaked in vanilla egg custard, griddled gold and piled with berries and cottage cheese. Weekend slow-breakfast material.

Ingredients

• 2 slices Mossbolletjie or Brioche bread
• 60 g Mixed berries
• 40 g Cottage cheese
• Eggs × 2
• 60 ml Milk
• 1 tbsp Maple syrup
• Lemon (for juice) × 1
• 5 ml Vanilla extract
• 1 g Cinnamon
• 15 g Butter
• 15 g Sugar

Method

1. Add the mixed berries

   Add the mixed berries, 1 tablespoon of sugar and a squeeze of lemon juice to a small saucepan.

2. Cook

   

   Cook over medium heat for 3-4 minutes, stirring occasionally, until the berries burst and the mixture thickens into a glossy compote.

3. Remove from heat

   Remove from heat and set aside to cool slightly.

4. Blend the cottage cheese

   

   Add the cottage cheese, a splash of vanilla extract and 1 teaspoon of sugar to a blender or food processor. Blend for 30-45 seconds until completely smooth and creamy with no lumps.

5. Chill until serving

   Transfer to a bowl and refrigerate until ready to serve.

6. Prepare the Egg Mixture

   

   In a wide shallow bowl, whisk together the eggs, milk, vanilla extract and a pinch of cinnamon until fully combined and slightly frothy.

7. Heat a large non-stick pan

   Heat a large non-stick pan over medium heat and add a generous knob of butter.

8. Dip each slice of bread

   Once the butter foams, dip each slice of bread into the egg mixture for about 5 seconds per side — long enough to soak but not so long it falls apart.

9. Place in the pan

   

   Place in the pan and cook for 2-3 minutes per side until deep golden brown and slightly crispy on the edges.

10. Stack the French toast

    Stack the warm French toast on a plate.

11. Top and serve

    

    Dollop the whipped cottage cheese on top, spoon over the berry compote and finish with a generous drizzle of maple syrup. Serve immediately while still warm.