This post is sponsored by Hood®.
It’s officially Thanksgiving week- where did November go?!- so it’s definitely time to start thinking about your Turkey Day meal and how you are going to use those leftovers if you haven’t already. Call me weird, but my favorite part of the Thanksgiving meal is cranberry sauce. I love it! Perfect mix of tart and sweet!
Unless I’m invited to your Thanksgiving, you may have some leftover cranberry sauce. That’s quite okay- you can use the leftovers in so many delicious recipes. My vote? This perfect day after Thanksgiving (or Friendsgiving) breakfast- Cranberry and Cottage Cheese Stuffed French Toast. This is a truly decadent breakfast that tastes almost more like a dessert. I used Hood’s Cottage Cheese with Strawberry for a little something extra sweet and it paired really well with the cranberry sauce.
What is your favorite part of the Thanksgiving meal? If you love cranberry like I do, keep reading for the recipe to make my Cranberry and Cottage Cheese Stuffed French Toast made with Hood Cottage Cheese with Strawberry.
Makes 10 slices
- 10 slices of bread, preferably brioche or other soft bread
- 1/2 of a cup of your favorite cranberry sauce
- 1 cup of Hood Cottage Cheese with Strawberry
- 1 cup whole milk
- 3 eggs
- 2 tablespoons brown sugar
- 2 teaspoons vanilla
- Powdered sugar and maple syrup for serving
In a mixing bowl, combine milk, eggs, brown sugar and vanilla.
Take two pieces of bread, spread one side with cottage cheese and other with cranberry sauce.
Arrange bread into a sandwich.
Dip cranberry and cottage cheese sandwich into the milk and egg mixture on both sides. Dip for approximately five seconds on each side to ensure well coated.
On a griddle or pan on medium heat, place dipped sandwiches and cook until golden brown on one side. Flip and cook on other side.
Place cooked french toast on platter. Cut pieces of french toast in half diagonally. Sprinkle with powdered sugar if desired.
Serve warm and enjoy!