Protein-packed French Toast (Printer View)

A custardy, protein-rich French toast featuring whole grain bread and creamy yogurt for a satisfying start.

# 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 (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

# Method:

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

# Expert Advice:

01 -
  • You get 20 grams of protein per serving without any chalky aftertaste or weird textures
  • The custard center stays perfectly creamy while the outside develops this gorgeous golden crust
02 -
  • Do not skip the whisking step or you will end up with clumps of protein powder in spots
  • The bread should feel heavy when you pick it up after soaking if it feels dry it will not cook through properly
03 -
  • Use a griddle if you are making a big batch so you can cook eight slices at once
  • Let the finished French toast rest on a wire rack for one minute so the crust stays crisp
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