Protein French Toast (Printable)

Custardy French toast made with extra protein, ideal for a filling and balanced morning.

# 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 (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

# How to Make It:

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 evenly blended.
02 - Heat a large nonstick skillet or griddle over medium heat and add half the butter or oil.
03 - Dip each bread slice into the egg mixture, allowing it to soak for 10 to 15 seconds per side to absorb the custard.
04 - Place soaked bread onto the skillet and cook for 2 to 3 minutes per side until golden brown and custardy in the center, adding remaining butter or oil as needed.
05 - Serve immediately topped with optional fresh berries, sliced bananas, extra Greek yogurt, or maple syrup as desired.

# Expert Advice:

01 -
  • It keeps you full for hours because the protein actually does its job, not just sits there.
  • You can make a whole batch in less time than it takes to scroll through your phone.
  • It tastes indulgent and custardy but won't leave you feeling sluggish like regular French toast.
02 -
  • Don't rush the soak—too quick and the bread stays dry in the middle, too long and it falls apart in the skillet.
  • Medium heat is actually your friend here because high heat burns the outside before the inside cooks, leaving you with a disappointingly rubbery texture.
03 -
  • Let your eggs come to room temperature before whisking—they incorporate more smoothly and create a silkier custard.
  • The protein powder dissolves better if you whisk it with a little liquid first before adding it to the full mixture.
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