Protein French Toast (Print)

Custardy French toast enriched with protein powder and Greek yogurt for a nourishing start.

# Ingredients:

→ 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
04 - 1/2 cup (4 oz) plain Greek yogurt or cottage cheese
05 - 1 scoop (about 1 oz) vanilla or unflavored protein powder
06 - 1 tbsp (0.5 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 (0.5 oz) unsalted butter or coconut oil

→ Optional Toppings

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

# Instructions:

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 fully combined.
02 - Preheat a large nonstick skillet or griddle over medium heat and add half of the butter or coconut oil.
03 - Dip each bread slice into the egg mixture, allowing it to soak for 10 to 15 seconds per side.
04 - Place soaked slices onto the heated skillet. Cook 2 to 3 minutes per side until golden brown and custardy inside, adding remaining butter or oil as needed.
05 - Serve immediately with desired toppings such as fresh berries, sliced bananas, extra Greek yogurt, or maple syrup.

# Pro Tips:

01 -
  • It tastes decadent but keeps you satisfied for hours thanks to the protein boost.
  • Takes just twenty minutes from fridge to plate, so it's realistic for a weekday breakfast.
  • The Greek yogurt creates this almost cloud-like texture you won't find in regular French toast.
02 -
  • Slightly stale bread is non-negotiable—it won't fall apart and soaks up the custard evenly, while fresh bread turns to mush.
  • Don't skip blending the yogurt completely into the egg mixture or you'll get grainy pockets in the custard.
  • The protein powder needs to be whisked in thoroughly or it creates lumps that won't dissolve during cooking.
03 -
  • Make the custard the night before and let it sit in the fridge—the bread releases its flavors and everything melds together more cohesively.
  • If you're cooking for multiple people, keep finished toast warm on a plate in a 200°F oven instead of letting them sit cooling while you finish the batch.
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