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–+ servings

Protein French Toast

This High Protein French Toast recipe packs over 43 g of protein into a delicious breakfast. With crispy edges and a soft center, they are quick and easy to make in under 10 minutes. Perfect as a pre or post workout anabolic meal!
10 minTotal
1serving
  • 397 kcal
  • P 44g
  • C 36g
  • F 9g
https://mattsfitchef.com/protein-french-toast/

Ingredients

  • 3 slices bread whole-grain or gluten-free if necessary
  • 1 egg
  • ⅓ cup (30 g) protein powder see notes*
  • ¼ cup (60 g) Greek yogurt or dairy-free yogurt
  • ¼ cup (60 ml) milk of choice more if necessary

Optional Ingredients

  • ½ tsp ground cinnamon optional
  • ½ tsp vanilla extract optional
  • maple syrup optional, see notes*

Instructions

  1. Add to a large bowl egg, Greek yogurt, ground cinnamon and vanilla extract. Stir well, using either a fork or a whisk.
    Combine egg, Greek yogurt, vanilla and cinnamon
  2. Add to the custard protein powder and milk. Whisk until combined in a smooth batter free of lumps. If necessary, add 1 to 2 tablespoons of milk more (see notes*).
    Add protein powder to beaten eggs
  3. Dip each slice of bread into the protein batter until soaked on one side, then flip it with a fork and soak on the other side.
    Soak protein French toast
  4. Heat a skillet over medium heat and grease it with cooking spray or butter. Once the surface is hot, add a soaked slice of bread. Cook for 2 -3 minutes, then flip and cook on the other side for additional 2 minutes. It is ready when golden brown and lightly crispy on the edges.
  5. Serve protein French toast with your favorite toppings, such as Greek yogurt and sliced banana.

Notes

Ingredient Notes

  • Bread: Choose your favorite bread, gluten-free if is necessary. For more benefits and fibers, prefer whole grain options.
  • Egg: You can replace one whole egg with 2 egg white, but the protein toast will have a drier texture.
  • Greek yogurt: This recipe uses nonfat Greek yogurt, but you can substitute it with whole milk Greek yogurt, quark, or dairy-free yogurt.
  • Protein powder: If you don't have it, omit protein powder and reduce the amount of milk to 2 - 3 tablespoons.
  • Maple syrup: Since most flavored protein powders are already sweetened, there is no need for extra sweeteners. If using unflavored protein powder, you may need 1 tablespoon of maple syrup or honey.

Protein Powder Notes

  • This recipe can be prepared with any type of protein powder - whey, vegan protein powder such as soy protein or pea protein, casein, protein blends and collagen.
  • I recommend vanilla flavored protein powder, but you can choose your favorite flavor.
  • Each type of protein powder absorbs liquids differently - vegan protein powder and casein tend to absorb more than whey. If the custard is too thick, add a couple of tablespoons of milk more until smooth.
  • If using unflavored protein, sweeten the mixture with about 1 tablespoon of maple syrup or honey.
  • Blend the custard, in case it is lumpy.

Storage Directions

  • To store. Let cool, then place protein French toast in an airtight container and refrigerate for a maximum of 4 days.
  • To freeze. Let cool, then pack individual slices in zipper bags and freeze for up to 6 months. 
  • To reheat. Allow to thaw overnight in the fridge, if frozen. Reheat slices of bread in a hot skillet for 1 - 2 minutes on each side.