Save There's something about the smell of butter hitting a hot skillet on a lazy morning that makes everything feel possible. I discovered protein French toast by accident—I had leftover Greek yogurt that needed using and a protein powder in the pantry, and I thought, why not throw them into the custard? The result was so fluffy and satisfying that I've been making it ever since, especially on mornings when I need actual sustenance instead of just carbs.
I made this for my roommate one Sunday after she mentioned feeling tired by mid-morning, and watching her face light up when she took the first bite was worth every second. She asked for the recipe that same day, and now it's become our go-to when we're both rushing out the door—it genuinely holds you until dinner.
Ingredients
- 8 slices whole grain or brioche bread (preferably slightly stale): Stale bread absorbs the custard without turning soggy and falling apart on you.
- 4 large eggs: The foundation of custardy texture; don't skip them.
- 1 cup milk (dairy or unsweetened almond milk): Dairy gives richness, but almond milk works if you need it.
- 1/2 cup plain Greek yogurt or cottage cheese: This is the secret weapon that adds protein and creaminess without needing extra powder.
- 1 scoop vanilla or unflavored protein powder: About 30 grams, though unflavored blends in invisibly if you're worried about taste.
- 1 tbsp maple syrup or honey: Just enough sweetness to make it taste like breakfast, not health food.
- 1 tsp vanilla extract: A small pour that rounds out all the flavors.
- 1/2 tsp ground cinnamon: Warmth in every bite.
- Pinch of salt: Balances everything and makes the eggs taste more like eggs.
- 1 tbsp unsalted butter or coconut oil: For cooking; butter gives better golden crust, but coconut oil works too.
- Fresh berries, sliced bananas, extra Greek yogurt, maple syrup (optional): Pick whatever calls to you on the day.
Instructions
- Mix your custard:
- Whisk eggs, milk, yogurt, protein powder, maple syrup, vanilla, cinnamon, and salt in a large bowl until completely smooth—no protein powder clumps hiding at the bottom. This takes about a minute of actual whisking.
- Get your skillet ready:
- Heat a nonstick skillet or griddle over medium heat, then add half your butter. You'll know it's ready when it foams and stops sizzling quite so aggressively.
- Soak the bread:
- Dip each slice into the mixture for about 10 to 15 seconds per side—you want it saturated but not falling apart. If it's soaking longer than 20 seconds total, your bread probably isn't stale enough.
- Cook until golden:
- Place bread on the hot skillet and cook 2 to 3 minutes per side until the outside is deep golden and the inside jiggles just slightly when you shake the pan. Add more butter halfway through if the pan looks dry.
- Serve immediately:
- Plate it while it's still warm and custardy inside, then pile on whatever toppings you're craving.
Save The moment I served this to someone who said they didn't eat breakfast was when I realized food is really just an excuse to show people you care about them. They came back for seconds, and we ended up talking for two hours over coffee and French toast, which felt like the whole point anyway.
Why Protein Powder Works Here
Most people avoid adding protein powder to sweet things because they expect a chalky, artificial taste, but here's the thing: when you whisk it into a rich, eggy custard with cinnamon and vanilla, it completely dissolves into the background. The Greek yogurt actually does most of the heavy lifting for creaminess, so the powder just amplifies the protein content without changing the flavor. I've tested this with both vanilla and unflavored powders, and honestly, the unflavored version disappears so completely that no one's ever guessed there's protein in it.
The Bread Matters More Than You Think
I learned the hard way that brioche is technically the best choice if you have it, because it has enough structure to hold up to soaking without tasting bland. Whole grain bread gives you more fiber and a nuttier flavor that pairs beautifully with cinnamon. The stale factor is what really separates a silky, custardy result from a soggy disaster—stale bread has already lost some water, so it can absorb the egg mixture without turning into mush. If you only have fresh bread, slice it and let it sit out uncovered for four to six hours, or pop it in a 300-degree oven for five minutes to dry it out slightly.
Make It Your Own
The beauty of this recipe is that it's a framework you can build on endlessly depending on what you have and what you're craving. On mornings when I want more sweetness, I add an extra tablespoon of honey to the mixture. When I'm feeling fancy, I dust the finished toast with a tiny bit of powdered sugar. Some people swear by adding pumpkin puree in the fall or almond extract instead of vanilla for a different vibe—all of these work beautifully.
- Swap the protein powder flavor to match your toppings: chocolate powder with strawberries, vanilla with bananas, or unflavored with savory additions.
- If you want it richer, use half-and-half instead of regular milk, or add an extra egg yolk to the mixture.
- Make a batch and freeze the cooked slices—they reheat beautifully in a toaster oven and taste almost as good as fresh.
Save This recipe has become my answer to the question of what to make when someone needs both comfort and actual nutrition. Whether it's a post-workout breakfast or a casual Sunday with friends, it never fails to satisfy.
Recipe Q&A
- → Can I use dairy-free milk alternatives?
Yes, unsweetened almond or other plant-based milks work well and keep the texture creamy.
- → How do I achieve a custardy center?
Soak the bread slices in the mixture for 10-15 seconds per side before cooking to ensure a soft, custard-like interior.
- → What breads work best for this dish?
Whole grain or brioche bread, preferably slightly stale, absorb the mixture well and hold texture during cooking.
- → Is protein powder necessary?
It adds extra nourishment but can be omitted or swapped for more Greek yogurt for a creamy consistency.
- → Can I customize the sweetness?
Absolutely, adjust maple syrup or honey amounts in the mixture or as a topping to suit your taste.