Mossbolletjie French Toast with Cottage Cheese & Berries

This mossbolletjie French toast is a South African-inspired breakfast that’s pure bliss on a plate. Thick slices of sweet, anise-scented mossbolletjie bread soak up a cinnamon-spiked custard, then get golden and crispy in the pan. Topped with a creamy whipped vanilla cottage cheese and a tangy mixed berry compote, it’s a perfect balance of indulgent and fresh. Drizzle with maple syrup for a morning treat that feels like a hug!

Instructions

1. 1

   Start with the berry compote: In a small pot, combine the mixed berries, 2 tbsp sugar, and lemon juice. Bring to a boil over medium heat, stirring gently for 3 minutes until the berries soften and the sauce thickens slightly. Set aside to cool.

2. 2

   For the whipped cottage cheese, blend the cottage cheese, 1 tsp vanilla, and 2 tbsp sugar in a small food processor until smooth and creamy. Alternatively, whisk vigorously by hand or with a handheld mixer.

3. 3

   Preheat your oven to 180°C / 350°F and line a baking tray with parchment paper.

4. 4

   In a wide, shallow bowl, whisk together the eggs, milk, 1 tsp vanilla, and cinnamon until smooth to make the custard.

5. 5

   Heat a non-stick skillet over medium heat and add a knob of butter to melt and bubble.

6. 6

   Dip each slice of mossbolletjie bread into the custard, soaking briefly on both sides. Let excess drip off, then place in the hot skillet.

7. 7

   Fry the slices in batches, adding more butter as needed, for 2-3 minutes per side until golden and crisp. Transfer to the prepared baking tray.

8. 8

   Bake the fried slices in the oven for 10 minutes to set and cook through completely.

9. 9

   Serve the French toast warm, topped with a generous dollop of whipped cottage cheese, a spoonful of berry compote, and a drizzle of maple syrup.

Recipe Notes

• Berries – Frozen mixed berries work great for the compote, but fresh berries are fine too. Adjust sugar based on berry tartness; tart raspberries might need a touch more.

• Cottage cheese – Smooth cottage cheese blends easier, but crumbly works if processed well. For a lighter option, use low-fat, but the texture may be less creamy.

• Mossbolletjie bread – This sweet, anise-flavored South African bread is key. If unavailable, brioche or a soft white loaf can substitute, but the flavor won’t be as authentic.

• Custard soak – Don’t oversoak the bread; a quick dip (2-3 seconds per side) ensures it stays structured while absorbing enough flavor.

• Frying tip – Use medium heat to avoid burning the butter. Keep extra butter handy for each batch to keep the toast golden and rich.

• Serving – Best enjoyed fresh and warm. Leftover compote or cottage cheese is delicious on pancakes, waffles, or toast. Store extras in the fridge for 3-4 days.

• Storage – French toast doesn’t keep well, so eat immediately. Store compote and cottage cheese separately in airtight containers in the fridge for up to 5 days.

• Nutrition – Values are per serving (1 of 6), including compote and cottage cheese, excluding maple syrup.