Pin It I discovered protein French toast one rushed Tuesday morning when I had a protein shake left over and a stack of bread going stale on the counter. Instead of tossing either, I whisked them together and dipped some slices into the mixture out of pure curiosity. The result was so creamy and satisfying that I've been making it ever since—and now it's my go-to when I need breakfast to actually stick with me through a busy day.
The first time I made this for my roommate, he assumed I'd bought it from some fancy brunch place because of how rich and creamy it tasted. Watching him realize it came from our kitchen was one of those small satisfying moments that makes cooking worthwhile.
Ingredients
- 8 slices whole grain or brioche bread: Slightly stale bread absorbs the custard without turning to mush—fresh bread falls apart.
- 4 large eggs: They're the binding base, so don't skimp on quality if you can help it.
- 1 cup milk: Dairy or almond milk both work, though dairy creates a richer texture.
- 1/2 cup Greek yogurt or cottage cheese: This is where the magic happens—it adds protein and creates that luxurious creaminess.
- 1 scoop protein powder: Vanilla is my default, but unflavored works if you prefer subtlety.
- 1 tbsp maple syrup or honey: Just enough sweetness to make it taste like breakfast, not an energy bar.
- 1 tsp vanilla extract: A small amount goes a long way in the custard mixture.
- 1/2 tsp ground cinnamon: Warmth without overpowering anything else.
- Pinch of salt: It brings out all the other flavors and keeps things balanced.
- 1 tbsp butter or coconut oil: For cooking, and you'll likely use more as you go—that's normal.
Instructions
- Mix your custard base:
- Whisk the eggs, milk, Greek yogurt, protein powder, maple syrup, vanilla, cinnamon, and salt in a large bowl until it's completely smooth with no lumps. You should be able to dip bread into it without the mixture separating.
- Get your skillet ready:
- Heat a nonstick skillet or griddle over medium heat and let half the butter melt in until it stops foaming. The skillet should be hot enough that a drop of custard sizzles immediately.
- Soak and place:
- Dip each bread slice into the mixture for about 10–15 seconds per side—long enough to soak but not so long it becomes soggy. Lay them directly on the skillet and resist the urge to move them around.
- Cook until golden:
- Let them sit for 2–3 minutes per side until the edges turn golden and the center jiggles slightly when you nudge the pan. The creaminess comes from not cooking it too hard, so trust the timing.
- Serve and top:
- Plate them immediately while they're still warm and add whatever toppings speak to you—berries, bananas, extra yogurt, or maple syrup.
Pin It There's something about serving this to people and seeing them realize they're eating something good for them without it tasting like punishment. That's when food becomes more than just fuel.
Why Protein Works Here
Adding protein powder to French toast changes everything because it transforms the texture into something genuinely custardy instead of just egg-soaked bread. The yogurt or cottage cheese adds tang and richness that amplifies the cinnamon and vanilla, making everything taste more intentional. This isn't a health food compromise—it's actually better than traditional French toast, and it happens to keep you satisfied longer.
Bread Matters More Than You'd Think
I learned the hard way that fresh, soft bread becomes a soggy disaster in this custard because it absorbs too much liquid too fast. Whole grain bread or brioche that's a day or two old holds up perfectly and gets that creamy interior without falling apart. If your bread is fresh, leave it out overnight or even toast it lightly before dipping.
Timing and Customization
This entire recipe comes together in about twenty minutes from start to finish, which makes it perfect for mornings when you actually have time to eat something real. The toppings are completely flexible—some days I go savory with a fried egg and hot sauce, other days I lean into the sweetness with berries and a drizzle of honey. Every version works because the custard base is solid enough to carry whatever you put on top.
- Make the custard the night before and refrigerate it to save five minutes in the morning.
- Use the same pan and butter batch for all slices instead of washing between them, which keeps things efficient.
- If you're feeding a crowd, keep finished slices warm on a baking sheet in a 200-degree oven while you cook the rest.
Pin It This recipe turned my breakfast routine from something I half-sleep through into something I actually look forward to. That shift is worth every bit of the minimal effort.
Recipe FAQs
- → What type of bread works best?
Slightly stale whole grain or brioche bread soaks up the mixture well without falling apart.
- → Can I use dairy-free alternatives?
Yes, use unsweetened almond milk and dairy-free yogurt substitutes for a lactose-free version.
- → How do I achieve a custardy texture?
Soak the bread slices about 10–15 seconds each side, then cook them over medium heat until golden and soft inside.
- → Are there ways to add extra protein?
Using high-protein bread or increasing protein powder in the mixture boosts overall protein content.
- → What toppings complement this dish?
Fresh berries, sliced bananas, extra Greek yogurt, and maple syrup enhance flavor and texture naturally.