Protein French Toast (Print Version)

Custardy, high protein French toast ideal for a satisfying start or refuel.

# What You'll Need:

→ Bread

01 - 8 slices whole grain or brioche bread (slightly stale preferred)

→ 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 (approximately 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

# How to Make It:

01 - Whisk together eggs, milk, Greek yogurt or cottage cheese, protein powder, maple syrup, vanilla extract, cinnamon, and salt in a large bowl until smooth.
02 - Warm a large nonstick skillet or griddle over medium heat and melt half the butter or oil.
03 - Dip each bread slice into the mixture, soaking 10 to 15 seconds per side.
04 - Place soaked slices on the skillet and cook 2 to 3 minutes per side until golden and custardy; add remaining butter or oil as needed.
05 - Immediately plate with preferred toppings such as fresh berries, sliced bananas, extra Greek yogurt, or maple syrup.

# Expert Tips:

01 -
  • You get that restaurant-quality custardy center without any of the guilt or the crash.
  • It genuinely fills you up—your body feels satisfied, not just your taste buds.
  • The whole thing takes less time than scrolling through your phone while waiting for breakfast.
02 -
  • If your batter feels too thick, it won't soak into the bread properly, so whisk it smooth and add a splash more milk if needed.
  • Don't walk away from the skillet once the bread hits—the outside browns fast and you need to catch it at that perfect golden moment before it gets dark.
03 -
  • Cook on medium heat, not high—rushing it will burn the outside while leaving the center undercooked and rubbery.
  • Let your skillet cool slightly between batches if you're making multiple servings, because residual heat burns faster than fresh heat.
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