Protein French Toast Delight (Print View)

A custardy, protein-enriched French toast with wholesome ingredients and warm spices.

# 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 fl oz) plain Greek yogurt or cottage cheese
05 - 1 scoop (approximately 1 oz) vanilla or unflavored protein powder
06 - 1 tbsp (1/2 fl oz) maple syrup or honey
07 - 1 tsp vanilla extract
08 - 1/2 tsp ground cinnamon
09 - Pinch of salt

→ For Cooking

10 - 1 tbsp (1/2 oz) unsalted butter or coconut oil

→ Optional Toppings

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

# Method:

01 - Whisk together eggs, milk, Greek yogurt or cottage cheese, protein powder, maple syrup, vanilla extract, cinnamon, and salt in a large bowl until smooth and fully combined.
02 - Preheat a large nonstick skillet or griddle over medium heat; add half the butter or coconut oil and allow it to melt.
03 - Dip each slice of bread into the egg mixture, soaking for 10 to 15 seconds on each side to ensure full absorption.
04 - Place the soaked bread onto the preheated skillet; cook for 2 to 3 minutes per side until golden brown and custardy at the center; add remaining butter or oil as needed.
05 - Serve immediately, garnished with optional fresh berries, sliced bananas, extra Greek yogurt, or maple syrup as desired.

# Expert Advice:

01 -
  • It tastes indulgent and custardy but keeps you full for hours, no afternoon hunger crash.
  • The protein powder dissolves seamlessly into the egg mixture, so you're not choking down chalky texture.
  • You can have it ready in twenty minutes flat, no complicated techniques required.
02 -
  • Stale bread is non-negotiable—fresh bread will turn to mush; if yours is fresh, leave it out uncovered for a few hours or lightly toast it first.
  • Don't skip whisking the mixture thoroughly; protein powder clumps are real and disappointing, so take the extra thirty seconds to make sure it's smooth.
  • Medium heat is your friend; high heat burns the outside while leaving the inside raw, and it happens faster than you'd think.
03 -
  • Keep the skillet temperature steady at medium; jumping between high and low heat is why some slices are burned while others are pale.
  • If your protein powder tends to clump, mix it with the milk first to create a smooth paste, then add everything else—this is the single easiest way to avoid chalky bits in your finished dish.
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