Protein French Toast
Golden, custardy French toast with 30g protein per serving. No rubbery texture, no protein aftertaste. My daughter Simone asks for it by name. Ready in 15 minutes.
Equipment
- Shallow dish or pie plate
- Whisk or fork
- Non-stick skillet or well-seasoned griddle
- Spatula
Ingredients
French Toast Custard
- 1 cup liquid egg whites (about 8 egg whites)
- 1 scoop vanilla or unflavored protein powder (about 30g)
- 1/4 cup milk of choice (almond, oat, whole)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 pinch salt
For Cooking
- Cooking spray or small pat of butter
For Serving (optional)
- Sugar-free syrup, fresh fruit, Greek yogurt, peanut butter, etc.
Instructions
- Heat a non-stick skillet or griddle over medium-low heat. Give it a couple of minutes to come to temperature. This is the secret to avoiding rubbery protein French toast.
- In a shallow dish, whisk together 1 cup liquid egg whites, 1 scoop protein powder, 1/4 cup milk, 1 tsp vanilla, 1 tsp cinnamon, and a pinch of salt. Whisk until completely smooth – no lumps of protein powder. An extra 30 seconds here makes all the difference.
- Dip each slice of thick-cut bread (Texas toast, brioche, or sturdy whole wheat) into the custard. Let it sit for about 30 seconds per side. The bread should feel heavy and saturated but still hold its shape – no drooping or tearing.
- Lightly grease the hot pan with cooking spray or a tiny pat of butter. Place the soaked bread in the pan. Cook for 3-4 minutes per side, until deeply golden brown and slightly puffed. Don't flip early – the underside needs time to develop that golden crust.
- Serve immediately with your toppings of choice. We love sugar-free syrup, fresh blueberries, and a dollop of Greek yogurt. The fruit adds natural sweetness – no need for extra sugar.
Notes
Meal prep: Cook a double batch and refrigerate individually wrapped slices for up to 4 days. Reheat in a toaster or dry skillet. Freeze for up to 3 months – thaw in the toaster straight from frozen.
Key tips: Don't skip the 30-second soak – it makes the custard, not rubbery. Use medium-low heat. If using a thick plant-based protein, add an extra tablespoon of milk to avoid chalkiness.
Substitutions: Use 4 large whole eggs instead of the cup of egg whites for a richer version. For dairy-free, use plant milk and dairy-free protein powder. For gluten-free, use sturdy gluten-free bread and let it soak a little longer.