Protein French Toast (Print Version)

Custardy high-protein toast with wholesome ingredients and creamy savor for a satisfying morning.

# Ingredient List:

→ Bread

01 - 8 slices whole grain or brioche bread, preferably slightly stale

→ Egg Mixture

02 - 4 large eggs
03 - 1 cup whole milk or unsweetened almond milk (240 ml)
04 - 1/2 cup plain Greek yogurt or cottage cheese (120 g)
05 - 1 scoop vanilla or unflavored protein powder (about 30 g)
06 - 1 tablespoon maple syrup or honey (15 ml)
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - Pinch of salt

→ For Cooking

10 - 1 tablespoon unsalted butter or coconut oil (15 g)

→ Optional Toppings

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

# Steps:

01 - Whisk together eggs, milk, Greek yogurt or cottage cheese, protein powder, maple syrup, vanilla extract, cinnamon, and salt until smooth and well combined.
02 - Warm a large nonstick skillet or griddle over medium heat and add half of the butter or oil.
03 - Dip each bread slice into the custard mixture, allowing it to soak for 10 to 15 seconds per side.
04 - Place soaked bread slices onto the skillet. Cook for 2 to 3 minutes per side until golden brown and custardy inside. Add remaining butter or oil as needed.
05 - Immediately serve with optional fresh berries, sliced bananas, extra Greek yogurt, or maple syrup.

# Helpful Hints:

01 -
  • You get restaurant-quality custardy centers with actual staying power—no afternoon energy crash.
  • It comes together in 20 minutes flat, making it perfect for rushed mornings or leisurely weekends.
  • The Greek yogurt trick makes it taste indulgent while keeping your protein count genuinely impressive.
02 -
  • The difference between custardy and undercooked is the jiggle test—the center should move slightly when you shake the plate, not feel liquid when you cut into it.
  • Slightly stale bread is non-negotiable; fresh bread absorbs too much custard and becomes mushy rather than creamy inside.
  • Don't skip whisking the yogurt mixture smooth—lumpy protein powder creates a grainy texture that ruins the whole dish.
03 -
  • Keep finished French toast on a warm plate in a low oven while you cook the rest so everyone eats at the same time and hot.
  • If your custard separates while sitting, whisk it again right before dipping—this rarely happens, but a few extra seconds of whisking fixes it immediately.
Go Back