Protein-packed French Toast (Printer-friendly)

Custardy French toast enriched with protein, perfect for a filling morning or after exercise.

# What You Need:

→ Bread

01 - 8 slices whole grain or brioche bread (preferably slightly stale)

→ Egg Mixture

02 - 4 large eggs
03 - 1 cup whole milk or unsweetened almond milk (240 ml)
04 - 1/2 cup plain Greek yogurt or cottage cheese (120 g)
05 - 1 scoop vanilla or unflavored protein powder (about 30 g)
06 - 1 tablespoon maple syrup or honey (15 ml)
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - Pinch of salt

→ For Cooking

10 - 1 tablespoon unsalted butter or coconut oil (15 g)

→ Optional Toppings

11 - Fresh berries
12 - Sliced bananas
13 - Extra Greek yogurt
14 - Maple syrup

# Steps:

01 - Whisk together eggs, milk, Greek yogurt or cottage cheese, protein powder, maple syrup, vanilla extract, cinnamon, and salt in a large mixing bowl until smooth and fully combined.
02 - Warm a large nonstick skillet or griddle over medium heat and melt half of the butter or oil.
03 - Dip each bread slice into the egg mixture, soaking each side for 10 to 15 seconds to absorb the custard.
04 - Transfer soaked slices to the heated skillet and cook for 2 to 3 minutes per side until golden brown and custardy inside, adding remaining butter or oil as needed.
05 - Serve immediately with preferred toppings such as fresh berries, sliced bananas, extra Greek yogurt, or maple syrup.

# Top Tips:

01 -
  • It tastes indulgent and custardy but keeps you full for hours because of all that protein.
  • The whole thing comes together faster than you'd expect, making it perfect for weekday mornings when you're rushing.
  • You can make it with whatever bread is sitting around, even the slightly stale loaf nobody wants to eat plain.
02 -
  • Don't skip whisking the mixture thoroughly or the protein powder will clump and turn gritty—it ruins the texture completely.
  • The difference between soggy and perfect is about five seconds of soaking per side; too long and the bread falls apart in the pan, but too short and it stays dry in the middle.
  • Medium heat is your friend here because high heat browns the outside before the inside gets custardy, leaving you with cooked exteriors and cold centers.
03 -
  • Add a splash of bourbon or rum extract to the custard for a deep, sophisticated flavor that adults absolutely love.
  • If your bread is super soft and fresh, chill the custard mixture before soaking so the bread has a better chance of holding together in the pan.
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