High Protein French Toast
High protein French toast that’s golden, fluffy, and satisfying. A deliciously smart twist on a breakfast classic you’ll want to try.
Ingredients
- Bread: 4 slices sturdy whole-grain, sourdough, or brioche (day-old is best)
- Eggs and egg whites: 2 whole eggs + 1/2 cup liquid egg whites (or 4 eggs total)
- Greek yogurt: 1/3 cup plain, nonfat or 2%
- Milk: 1/2 cup (dairy or unsweetened almond/oat milk)
- Protein powder (optional): 1 scoop vanilla or unflavored whey or plant-based
- Vanilla extract: 1 teaspoon
- Cinnamon: 1 teaspoon
- Salt: A pinch
- Sweetener: 1–2 teaspoons maple syrup, honey, or sugar-free sweetener (to taste)
- Cooking fat: 1 tablespoon butter or neutral oil
- Toppings: Fresh berries, sliced banana, maple syrup, nut butter, Greek yogurt, or a dusting of powdered sugar
Instructions
- Whisk the custard: In a large bowl, whisk eggs, egg whites, Greek yogurt, and milk until smooth. Add protein powder (if using), vanilla, cinnamon, salt, and sweetener. Whisk until no lumps remain. If thick, add a splash more milk.
- Prep the bread: Use slightly stale or toasted bread. Thick slices (about 3/4 inch) hold the custard better and brown nicely.
- Heat the pan: Warm a large nonstick skillet or griddle over medium heat. Add half the butter or oil and let it melt and shimmer.
- Soak the slices: Dip each slice in the custard for 10–20 seconds per side. Let excess drip off. The bread should be saturated but not falling apart.
- Cook to golden: Lay the soaked slices in the hot pan. Cook 2–3 minutes per side, until deep golden with crisp edges. Lower heat if they brown too fast.
- Finish the batch: Add more butter or oil as needed for the remaining slices. Keep finished toast warm in a low oven (200°F/95°C) while you finish cooking.
- Top and serve: Plate with berries, a drizzle of maple syrup, and a dollop of Greek yogurt. For extra protein and healthy fats, add a spoon of peanut or almond butter.
