Ingredients
Method
- Add the eggs, cottage cheese, cinnamon, vanilla extract, and pinch of salt to a blender or use an immersion blender to blitz until completely smooth. If you do not have a blender, whisk very thoroughly — small cottage cheese lumps are fine and will not affect the result.
- Pour the batter into a wide shallow bowl or dish.
- Heat a non-stick skillet over medium heat and coat with cooking spray or butter.
- Dip one slice of bread into the batter, letting it soak for 15–20 seconds per side. The bread should absorb the batter without falling apart.
- Place the soaked slice into the hot pan. Repeat with the second slice if space allows.
- Cook for 2–3 minutes per side until each slice is deep golden brown and cooked through. Do not rush this — medium heat is key for a custardy interior without burning.
- Remove from the pan and plate immediately.
- Mix the maple syrup or honey with a pinch of cinnamon and drizzle over the top.
- Add any optional toppings and eat straight away.
Notes
Day-old bread works better for French toast than fresh bread because it absorbs the batter more evenly without going soggy. Many grocery stores discount bread that is approaching its best-before date by 30–50% — buy it specifically for this recipe and freeze any leftovers in individual slices. Cottage cheese here acts as a high-protein, low-cost egg extender. A large tub costs around four dollars and covers a full week of breakfasts across multiple recipes.