Save There's something about the smell of French toast that instantly makes a morning feel special—that buttery, cinnamon-sweetened aroma drifting through the kitchen before anyone else wakes up. I started making this protein-packed version after realizing that regular French toast left me hungry by mid-morning, and adding Greek yogurt and protein powder solved that problem without making the custard taste like a gym shake. The trick is not overthinking it: just whisk, dip, and cook until the center stays gloriously custardy while the edges turn golden. It's become my go-to when I want breakfast to actually stick with me through the day.
I remember making this for my roommate after she mentioned she'd stopped eating breakfast because nothing satisfied her until lunch. She took one bite and asked for the recipe immediately—and then started making it twice a week. That moment of watching someone's face light up over breakfast food reminded me that the best recipes are the ones that solve real problems, not just look pretty on Instagram.
Ingredients
- Bread (8 slices whole grain or brioche, preferably slightly stale): Stale bread absorbs the custard better without falling apart; fresh bread gets waterlogged and mushy instead of creamy inside.
- Eggs (4 large): These form the base of your custard, so fresh eggs make a noticeable difference in texture.
- Milk (1 cup dairy or unsweetened almond milk): Use what you have—dairy creates a richer custard, while almond milk keeps things lighter.
- Greek yogurt or cottage cheese (1/2 cup): This is the secret weapon that adds protein and keeps the center creamy without any grittiness; blend cottage cheese smooth if using that instead.
- Protein powder (1 scoop vanilla or unflavored, about 30 g): Vanilla blends seamlessly; unflavored works if you want zero flavor interference.
- Maple syrup or honey (1 tbsp): Just enough sweetness to make the batter taste like breakfast, not dessert.
- Vanilla extract (1 tsp): A small amount lifts the whole dish and prevents it from tasting medicinal.
- Ground cinnamon (1/2 tsp): Warm and essential—don't skip it, and taste your spice jar first because old cinnamon tastes like dust.
- Salt (pinch): Balances sweetness and brightens every other flavor.
- Butter or coconut oil (1 tbsp for cooking): Butter gives better color and flavor; coconut oil works if you prefer the taste.
- Optional toppings (fresh berries, sliced bananas, Greek yogurt, maple syrup): Fresh berries add tartness that cuts through richness; bananas add natural sweetness and texture.
Instructions
- Build your custard:
- Whisk eggs, milk, Greek yogurt, protein powder, maple syrup, vanilla, cinnamon, and salt together until completely smooth—about 30 seconds of whisking. You're looking for no lumps of protein powder and a custard that's pourable but creamy.
- Heat your cooking surface:
- Get a large nonstick skillet or griddle to medium heat and add half your butter, letting it melt until it smells toasty but before it starts browning. You want that sweet spot where the butter is hot enough to sizzle when bread hits it.
- Soak and cook:
- Dip each bread slice into the custard for about 10-15 seconds per side—not so long it disintegrates, but long enough to absorb without staying dry inside. Place soaked slices on the hot skillet and cook 2-3 minutes per side until the outside turns deep golden and the center feels set but still jiggles slightly when you shake the pan.
- Finish and serve:
- Transfer to a plate immediately and serve while the centers are still custardy, before they firm up. Add fresh toppings and syrup right before eating so everything stays hot and the berries don't get soggy.
Save My favorite mornings are the ones where I've made this French toast and I'm still eating it while answering emails, genuinely full and not thinking about lunch yet. That's when I know a breakfast recipe has crossed from "nice to have" into "actually changed something about my day."
The Protein Powder Question
People get weird about protein powder in cooking, worried it'll taste chalky or chemical, but the yogurt and eggs completely mask any flavor if you choose vanilla or unflavored powder. I've tested vanilla, unflavored, and cookies-and-cream powders in this recipe, and honestly, vanilla disappears into the cinnamon and only unflavored and vanilla work well. The cookies-and-cream version tasted like someone spilled something into breakfast, so stick with the first two. When you're whisking the custard, you're also breaking down any powder clumps, which is why it matters to whisk thoroughly—30 seconds feels short until you're actually doing it and realize you need a few extra seconds to get everything smooth.
Bread Selection Matters More Than You'd Think
Whole grain bread makes this denser and more filling, which works beautifully if you're looking for sustained energy, while brioche creates a more indulgent, custardy experience that feels closer to dessert for breakfast. The ideal is bread that's a day or two old—moisture has evaporated slightly, so it won't turn into mush when you dip it. If you only have fresh bread, let it sit uncovered for a few hours, or even toast it lightly on both sides first to dry it out slightly. I learned this the hard way by making French toast with fresh brioche for a dinner party, and half the slices fell apart on the skillet because they'd absorbed too much custard too fast.
Make It Your Own
This recipe is flexible because the foundation is solid, which means you can play with flavors without worrying about the structure falling apart. Add a pinch of nutmeg or cardamom if you want warmth beyond cinnamon, drizzle in a splash of bourbon or rum, or use chocolate protein powder if you're not opposed to chocolate-forward breakfast. Toppings are where the real personality comes in—I've done everything from whipped cream and fresh strawberries to almond butter and sliced pears, and every version tastes like a completely different dish even though the base stays the same.
- Save a bit of custard mixture and pour it over the finished toast for extra creaminess.
- Make a quick berry compote by warming frozen berries with a squeeze of honey if fresh berries aren't in season.
- Dust the finished toast with powdered sugar only if you're serving immediately, or it'll dissolve into the warm surface.
Save This French toast has quietly become the breakfast I make when I want to feel good about what I'm eating and still enjoy every bite. It's the rare recipe that doesn't ask you to choose between delicious and nourishing.
Recipe FAQ
- → What type of bread works best?
Whole grain or brioche bread, preferably slightly stale, soaks the custard well and yields a tender texture.
- → Can dairy-free milk be used?
Yes, unsweetened almond milk or other plant-based milk can replace dairy milk without altering the flavor significantly.
- → How to achieve a custardy center?
Soak bread slices for 10–15 seconds per side then cook over medium heat until golden, ensuring the inside remains soft and moist.
- → What makes this version high protein?
The combination of Greek yogurt, protein powder, and eggs boosts protein content for a fueling meal.
- → Can I adjust sweetness naturally?
Maple syrup or honey in the batter and as a topping add natural sweetness customizable to taste.
- → Are there recommended toppings?
Fresh berries, sliced bananas, extra Greek yogurt, and maple syrup enhance flavor and texture variety.