A creamy, fruity high-protein berry bake inspired by the dish in your photo. It combines soft bread, Greek yogurt, cottage cheese, eggs, and three kinds of berries, then bakes until golden on top and creamy in the center.

 Ingredients

For the Bake

• 4 cups cubed brioche, sourdough, or whole-grain bread
• 1 cup fresh strawberries, sliced
• ¾ cup fresh blueberries
• ¾ cup fresh raspberries
• ½ cup blackberries
• 1 cup cottage cheese
• 1 cup plain Greek yogurt
• 4 large eggs
• ½ cup milk
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 tablespoon lemon zest

Optional Topping

• ½ cup extra mixed berries
• 1 tablespoon powdered sugar
• 1 tablespoon chopped nuts
• A little honey for drizzling

 Instructions

1. Preheat the oven

Preheat your oven to 350°F (175°C).

Lightly grease an 8×8-inch or similar 2-quart baking dish with butter or cooking spray.

2. Prepare the bread

Cut the bread into approximately 1-inch cubes.

Spread the cubes evenly in the prepared baking dish.

For a slightly firmer texture, use day-old bread.

3. Prepare the creamy protein mixture

Add the following to a blender:

• Cottage cheese
• Greek yogurt
• Eggs
• Milk
• Honey or maple syrup
• Vanilla extract
• Cinnamon
• Salt
• Lemon zest

Blend for about 20–30 seconds, until smooth and creamy.

4. Pour over the bread

Slowly pour the creamy mixture over the bread cubes.

Gently press the bread down with a spatula or spoon so it absorbs the mixture.

Allow it to sit for 5–10 minutes.

5. Add the berries

Scatter the strawberries, blueberries, raspberries, and blackberries evenly throughout the dish.

Gently press some of the berries between the bread pieces.

Reserve a small handful of berries for the top.

6. Add the final berries

Place the remaining berries over the surface.

Try to distribute them evenly so every serving has plenty of colorful fruit.

7. Bake

Place the baking dish in the preheated oven.

Bake uncovered for 35–45 minutes, until:

• The edges are golden brown.
• The center is set but still soft and creamy.
• The berries are juicy and bubbling.
• The bread has developed a lightly crisp top.

If the top begins browning too quickly, loosely cover it with foil during the final part of baking.

8. Cool slightly

Remove the bake from the oven and let it rest for 10 minutes.

This allows the creamy center to firm up slightly while remaining soft.

9. Finish and serve

Dust lightly with powdered sugar if desired.

Drizzle with a little honey or maple syrup.

Add a few fresh berries on top.

Serve warm.

⏱️ Recipe Details

• Prep Time: 15 minutes
• Resting Time: 10 minutes
• Bake Time: 35–45 minutes
• Total Time: About 1 hour
• Servings: 6
• Difficulty: Easy

 Tips

• Day-old bread absorbs the creamy mixture particularly well.
• Don’t overbake—the center should remain soft and creamy.
• Fresh or frozen berries can be used. If using frozen berries, don’t thaw them first.
• Cottage cheese can be blended completely smooth for a cheesecake-like texture.
• For extra protein, use high-protein Greek yogurt and cottage cheese.

 Easy Variations

Lemon Berry: Add extra lemon zest and 1 tablespoon lemon juice.

Chocolate Berry: Add a few tablespoons of dark chocolate chips.

Nutty Berry: Sprinkle chopped walnuts or almonds over the top before baking.

Coconut Berry: Add 2 tablespoons unsweetened shredded coconut.

 Q&A

Q: Can I use frozen berries?
Yes. Add them directly from frozen and expect the bake to need a few extra minutes.

Q: Can I make this without bread?
Yes, but the texture will be more like a baked protein custard rather than the bread-based bake shown in the photo.

Q: Can I prepare it the night before?
Yes. Assemble it, cover, and refrigerate overnight. Bake the next morning, adding approximately 5–10 minutes to the baking time.

Q: Can I use cream cheese instead of cottage cheese?
Yes, although cottage cheese provides a lighter, higher-protein texture.

Q: How should I store leftovers?
Refrigerate in an airtight container for up to 3–4 days. Reheat gently in the microwave or oven.

Q: Can I serve it cold?
Yes. Once chilled, it becomes firmer and has a texture similar to a berry cheesecake bread pudding.