Pin It I discovered protein French toast by accident one morning when I was trying to stretch a carton of Greek yogurt and an unopened tub of protein powder. The kitchen was quiet, just the sound of the whisk hitting the bowl, and I thought: why not throw both into the custard? Twenty minutes later, I had golden slices that were somehow more custardy than any French toast I'd made before. It became my go-to when I wanted breakfast that actually stuck with me through a workout or a long day.
I made this for my brother on a Sunday morning after he complained that typical breakfast left him hungry by mid-morning. He ate three slices, scraped the plate, and asked if I could make it every time he visits now. That's when I realized this wasn't just a personal recipe—it was the kind of dish that converts people.
Ingredients
- 8 slices whole grain or brioche bread: Slightly stale bread soaks up the custard without turning to mush, but fresh bread works if that's what you have—it'll just be richer and denser.
- 4 large eggs: The backbone of the custard that makes it creamy and coats the bread gorgeously.
- 1 cup milk: Dairy or unsweetened almond milk both work beautifully; dairy gives you a silkier texture.
- 1/2 cup Greek yogurt or cottage cheese: This is the secret that bumps up the protein and makes the inside almost creamy like a cloud.
- 1 scoop vanilla or unflavored protein powder: Choose vanilla if you want extra flavor, unflavored if you're keeping things subtle and letting the cinnamon shine.
- 1 tbsp maple syrup or honey: Just enough to sweeten without making the batter cloyingly thick.
- 1 tsp vanilla extract: A tiny bit goes a long way toward making this taste like a breakfast you'd order at a good diner.
- 1/2 tsp ground cinnamon: The spice that whispers comfort into every bite.
- Pinch of salt: Trust this even though it seems small; it balances everything and prevents the sweetness from feeling one-note.
- 1 tbsp butter or coconut oil: Use whatever you have; butter gives a classic rich flavor, coconut oil if you're leaning dairy-free.
- Fresh berries, sliced bananas, extra yogurt, maple syrup: Pile on whatever feels right to you, or keep it naked and simple.
Instructions
- Whisk the custard:
- Combine eggs, milk, Greek yogurt, protein powder, maple syrup, vanilla, cinnamon, and salt in a large bowl, whisking until the mixture is completely smooth with no powder lumps hiding at the bottom. This takes about two minutes if you're thorough.
- Heat your skillet:
- Set a nonstick skillet or griddle over medium heat and let it warm while you get the bread ready. Add half the butter once it's warm; you want it sizzling gently but not smoking.
- Soak the bread:
- Take each slice and dip it into the custard for about 10-15 seconds per side until it's soaked through but not so long it falls apart. You want it golden and saturated, not soggy.
- Cook until golden:
- Lay the soaked slices on the hot skillet and let them cook undisturbed for 2-3 minutes until the bottom is deep golden and smells nutty, then flip and cook the other side until it's custardy in the center when you press it gently. Add more butter between batches if the pan looks dry.
- Plate and serve:
- Transfer to a plate while they're still warm and top with whatever you love most.
Pin It The first time my roommate came home to the smell of cinnamon and butter drifting from the kitchen, she asked what was happening and refused to leave until she had a plate. That's when I knew this recipe was worth keeping close.
Why This Works as a Protein Breakfast
Most breakfast dishes leave you hungry two hours later, but this one holds you through the morning because of the protein powder, eggs, and Greek yogurt all working together. The carbs from the bread give you energy, the fat from butter and eggs keeps things satisfying, and the protein actually keeps you full. It's the kind of meal that tastes like indulgence but actually supports what your body needs.
Making It Your Own
This recipe is flexible enough to bend to whatever you have in your kitchen. Some mornings I use cottage cheese instead of yogurt because it adds even more protein and a slightly different texture. Other days I skip the protein powder if I'm trying to keep things simple, though the texture shifts slightly toward regular French toast. The spice ratio can go up or down depending on whether you like warm, cozy flavors or something more neutral.
Storage and Timing Tips
You can make the custard mixture up to a day ahead and store it in the fridge, which means you can throw breakfast together in ten minutes on a busy morning. The cooked French toast doesn't reheat beautifully, so it's best eaten fresh off the skillet while the center is still tender and the edges are crispy. If you do have leftovers, they're fine cold straight from the fridge or warmed gently in a low oven for a few minutes.
- Prep the custard the night before for an almost-instant breakfast on rushed mornings.
- Use day-old bread from the bakery section at the grocery store if your homemade loaf is too fresh.
- Cook as many slices as you need rather than making a huge batch; they're best eaten immediately.
Pin It This recipe turned an ordinary breakfast ingredient into something I actually crave, and that's the best thing a recipe can do. Make it once, and you'll understand why it became a regular in my kitchen rotation.
Recipe Q&A
- → What bread types work best for this dish?
Whole grain or brioche bread, preferably slightly stale, absorbs the custard mixture well and provides great texture.
- → Can I use dairy alternatives for the milk and yogurt?
Yes, unsweetened almond milk and dairy-free yogurt can be used to accommodate dietary preferences.
- → How do I ensure the toast is custardy inside?
Soak each bread slice for 10–15 seconds in the egg mixture and cook over medium heat until golden brown, about 2–3 minutes per side.
- → What toppings complement the toast well?
Fresh berries, sliced bananas, extra Greek yogurt, or a drizzle of maple syrup add flavor and texture.
- → Is it possible to increase the protein content further?
Yes, use high-protein bread or add extra protein powder to the custard mixture for more protein.