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Breakfast

Baked French Toast

A baked French toast made by soaking bread in a cottage cheese mixture and baking until golden.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Baked French Toast

Oven42

Ingredients

Directions

Prepare

  1. Preheat the oven to 42

  2. In a food processor or blender, whirl the cottage cheese, milk, sugar, egg, egg white, and vanilla for about 1 minute or until smooth

Soak the bread

  1. Transfer the mixture to a shallow dish, place the bread in it, and let stand for 10 minutes

  2. Turn the bread over and let stand another 10 minutes

  3. Meanwhile, grease a baking sheet and place it in the preheated oven for 7 minutes

Bake

  1. Remove the baking sheet from the oven, place the bread on it, and bake for 6 minutes

  2. Turn the bread over and bake for 5 to 6 minutes

  3. Turn the bread and bake for 5 to 6 minutes longer or until golden brown

Nutrition, whole recipe (rough)

841Calories
38 gProtein
19 gFat
124 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cottage Cheese1/2 cup (113g) 2%98
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Cottage cheese + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together239 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cottage cheese
Gives the soaking custard body and moisture, so the bread bakes soft inside.
Egg white
Helps the custard set around the bread as it bakes.
Skim milk
Thins the custard so it soaks into the bread evenly.
Sugar
Adds sweetness and helps the surface brown in the oven.
Whole grain bread
Soaks up the custard and becomes the body of the finished toast.

The step that matters

Soaking the bread. The bread must absorb the custard evenly on both sides. Turning it halfway through the soak prevents soggy spots and dry centres, and the bread should hold its shape when lifted.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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