YOUR SOLIN GENERATED RECIPE
High-Protein Brioche French Toast with Raspberry Yogurt Cream
Thick brioche slices soaked in a cinnamon-vanilla custard and pan-seared until golden, topped with a velvety protein-packed yogurt cream and tart raspberries.
INGREDIENTS
2 slice Brioche bread
1 large Egg
0.5 cup Liquid egg whites
0.25 cup Unsweetened almond milk
1 tsp Vanilla extract
0.5 tsp Ground cinnamon
0.5 cup Non-fat Greek yogurt
1 scoop Collagen peptides
0.5 cup Fresh raspberries
1 tsp Ghee
PREPARATION
In a shallow wide bowl, whisk together the large egg, liquid egg whites, almond milk, vanilla extract, and ground cinnamon until the custard is well combined.
Place the brioche slices into the custard, allowing them to soak for about 1 minute per side until they have absorbed the liquid but are not falling apart.
Heat the ghee in a large non-stick skillet over medium heat until melted and shimmering.
Carefully place the soaked brioche into the skillet and cook for 3 to 4 minutes per side, or until each side is deeply golden brown and the center is cooked through.
While the toast cooks, stir the collagen peptides into the Greek yogurt in a small bowl until smooth and creamy.
Plate the French toast, top with a generous dollop of the yogurt cream, and scatter the fresh raspberries over the top before serving.