Protein French Toast Delight (Printable)

Custardy French toast rich in protein, perfect for a nourishing morning boost or snack.

# What You'll Need:

→ Bread

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

→ Egg Mixture

02 - 4 large eggs
03 - 1 cup (8 fl oz) milk, dairy or unsweetened almond milk
04 - 1/2 cup (4 oz) plain Greek yogurt or cottage cheese
05 - 1 scoop (approximately 1 oz) vanilla or unflavored protein powder
06 - 1 tablespoon maple syrup or honey
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

→ Optional Toppings

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

# How To Make It:

01 - In a large mixing bowl, whisk together eggs, milk, Greek yogurt or cottage cheese, protein powder, maple syrup, vanilla extract, cinnamon, and salt until smooth and thoroughly combined.
02 - Preheat a large nonstick skillet or griddle over medium heat and add half of the butter or oil.
03 - Dip each bread slice into the egg mixture, allowing it to soak for approximately 10 to 15 seconds per side.
04 - Place soaked bread slices onto the skillet and cook for 2 to 3 minutes per side until golden brown with a custardy center, adding remaining butter or oil as needed.
05 - Serve immediately with optional toppings such as fresh berries, sliced bananas, extra Greek yogurt, or maple syrup.

# Expert Advice:

01 -
  • The Greek yogurt and protein powder create this impossibly custardy center that feels indulgent but keeps you full for hours.
  • You can make it in twenty minutes on a weekday morning and still feel like you've had a restaurant-quality breakfast.
  • It tastes just as good as regular French toast but with enough protein to count as a legitimate post-workout meal.
02 -
  • The bread temperature matters more than you'd think; cold batter on a hot pan creates that perfect contrast between crispy exterior and creamy center.
  • Don't dip the bread for more than ten to fifteen seconds per side or it will absorb too much liquid and become mushy rather than custardy.
  • If your protein powder is gritty or chalky, you can strain the batter through a fine mesh sieve before cooking to catch any clumps.
03 -
  • Make a double batch of the batter and refrigerate it overnight; it actually gets better as the flavors meld, and you can cook French toast throughout the week.
  • If you're cooking for a crowd, keep finished slices warm on a baking sheet in a 200-degree oven rather than trying to keep them on the stove.
  • The batter freezes beautifully in an airtight container for up to three days, so you can have protein French toast ready to go whenever you want it.
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