Protein French Toast Delight (Printable)

A custardy French toast enriched with vanilla protein and Greek yogurt for a hearty breakfast or post-workout fuel.

# Components:

→ 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 oz) plain Greek yogurt or cottage cheese
05 - 1 scoop (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

# Directions:

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 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 egg mixture, soaking for 10 to 15 seconds on each side to absorb flavor.
04 - Place soaked bread on the skillet and cook 2 to 3 minutes per side until golden brown and tender in the center, adding more butter or oil as needed.
05 - Serve immediately accompanied by desired toppings such as fresh berries, sliced bananas, extra Greek yogurt, or maple syrup.

# Expert Advice:

01 -
  • It tastes indulgent but delivers real protein—you'll actually stay full for hours.
  • The Greek yogurt trick keeps everything tender and custardy, no rubbery edges.
  • It's fast enough for a weekday but feels fancy enough to make for guests.
02 -
  • If your protein powder isn't whisked in completely before the bread touches it, you'll get gritty pockets—take 30 seconds and really whisk it smooth.
  • Slightly stale bread is non-negotiable; fresh bread falls apart and turns to mush no matter what you do.
  • Medium heat is your friend here—too hot and the outside burns before the inside gets custardy, too low and it just sits there steaming.
03 -
  • Use a nonstick skillet—this mixture is forgiving, but a nonstick surface means you never have to fight the bread to flip it.
  • If you're making this for a group, keep finished slices warm on a plate in a 200°F oven while you cook the rest—that way everyone eats together instead of the cook eating cold toast.
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