Baked French Toast (Ovo Lacto)
Submitted by Garion
Oven-baked French toast made with blended cottage cheese, skim milk, and egg whites on whole wheat bread. A lighter, protein-packed brunch that skips the frying pan entirely.
YIELD
2 servingsPREP
30 minCOOK
30 minREADY
1 hrsBaked French Toast (Ovo Lacto)
All the crispy, golden satisfaction of French toast without standing over a skillet flipping slices.
This lighter version swaps the heavy cream and whole eggs for a smooth blend of low-fat cottage cheese, skim milk, and egg whites that gets whipped up in a blender.
Whole wheat bread soaks in that protein-rich batter, then bakes on a preheated sheet pan until golden and crisp on both sides.
It’s a smart breakfast for anyone watching their intake without wanting to sacrifice that classic French toast crunch.
Kitchen Tips
- Preheat the baking sheet: Putting the soaked bread onto a hot, greased pan gives you an instant sizzle and crispy bottom, mimicking the effect of a griddle.
- Soak evenly: Ten minutes per side lets the batter penetrate the whole wheat bread thoroughly. Don’t rush this step.
- Blend until smooth: Any cottage cheese lumps will show up in the final product. Give it a full minute in the blender for a silky batter.
Ingredients
Directions
Preheat oven to 425℉ (220℃).
In a food processor or blender, whirl the cottage cheese, milk, sugar, egg, egg white, and vanilla for about 1 minute or until smooth.
Transfer the mixture to a shallow dish, place the bread in it, and let stand for 10 minutes.
Turn the bread over and let stand another 10 minutes.
Meanwhile, grease a baking sheet and place it in the perheated oven for 7 minutes.
Remove the baking sheet from the oven, place the bread on it, and bake for 6 minutes.
Turn the bread over and bake 5 to 6 minutes.
Turn the bread and bake 5 to 6 minutes longer or until golden brown.
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