Protein-Packed French Toast Recipes

This is the kind of breakfast that makes you look like you tried really hard… but actually you blended things and dipped bread in it. Protein-Packed French Toast that’s golden and crisp on the outside, soft and custardy in the middle, and sneaks in a good hit of protein from eggs, cottage cheese, and a scoop of vanilla protein powder. It tastes like diner French toast but keeps you full past 10am, which feels like a small miracle.

My crew is unreasonably excited about this. My husband stands at the stove “just to help” and somehow eats the first two slices like a kitchen raccoon. The kids steal the berry toppings and then ask for “the cinnamon ones” on repeat. It’s become our Sunday ritual and, honestly, a Tuesday night dinner more often than I care to admit. I batch-cook extra and stash them in the freezer so weekday me can win without thinking.

Why You’ll Love This Protein-Packed French Toast Recipes

– It’s indulgent but not a sugar crash. Real breakfast you can actually feel good about.
– The blender trick: silky custard, no weird curds, no protein powder chalkiness.
– Crispy edges, custardy center. Not soggy. Not eggy. Just right.
– Pantry-friendly. Bread, eggs, milk, done. Protein boost if you want it.
– Freezer MVP. Make a stack now, reheat like a champ later.
– Kid-approved, gym-rat-approved, sleepy-parent-approved.

How to Make It

Grab thick bread—brioche if you’re feeling fancy, sourdough if you’re me on a random Wednesday. Toss eggs, cottage cheese (or Greek yogurt), a splash of milk, vanilla, cinnamon, a pinch of salt, and your fave vanilla protein powder into a blender. Whiz it up till it’s totally smooth—like, no lumpy bits. If it tastes a little too “health class,” add a drizzle of maple syrup to the custard. No judgment.

Heat a nonstick skillet with a little butter or coconut oil over medium. Dunk a slice of bread in the custard—let it drink a bit, but don’t let it drown. Drippy, not soggy. Onto the skillet it goes. Cook till it’s deeply golden on one side, flip, repeat. If the pan is smoking, your heat is too high. If it’s pale and sad, bump the heat up. Keep the finished slices on a sheet pan in a low oven (200°F) while you finish the stack.

Top with berries, a kiss of powdered sugar, peanut butter drizzle, or yogurt and honey if you want to go full brunch.

Ingredient Notes

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– Bread (brioche, Texas toast, or thick sourdough): Thick slices soak up custard without falling apart. Day-old is perfect; fresh can get mushy if you over-soak.
– Eggs: The backbone. They set into that custard-y center. If it tastes too “eggy,” your heat was too low or the bread was too thin.
– Cottage cheese or Greek yogurt: Blends smooth for extra protein and creaminess. Cottage cheese haters won’t know it’s in there—scout’s honor.
– Vanilla protein powder: Sweetness + protein. Whey blends like a dream; plant-based can be thicker—add a splash more milk if needed.
– Milk (dairy or almond/oat): Thins the custard so it actually soaks in. Full-fat makes it richer; plant milks work fine.
– Vanilla + cinnamon: Cozy, classic French toast vibes. Don’t skip unless you enjoy bland breakfasts.
– Maple syrup or sugar (optional): Just a touch in the custard balances the protein powder. Or skip and sweeten on top instead.
– Butter or coconut oil (for the pan): Butter = flavor, coconut oil = crisp edges without dairy. I do a little of both when I’m extra.
– Salt: Tiny pinch wakes everything up. If it tastes flat, you probably forgot it.

Recipe Steps

1. Blend eggs, cottage cheese (or Greek yogurt), milk, vanilla, cinnamon, salt, protein powder, and optional maple syrup until completely smooth.
2. Preheat a nonstick skillet or griddle over medium heat and add butter or coconut oil.
3. Pour the custard into a shallow dish and dip each bread slice 20–40 seconds per side until saturated but not soggy.
4. Cook slices 2–3 minutes per side until deeply golden and the centers feel set.
5. Keep finished toast warm on a sheet pan in a 200°F oven while you cook the rest.
6. Serve hot with berries, maple syrup, peanut butter drizzle, or a spoon of Greek yogurt.

What to Serve It With

– Hot coffee and a side of crispy turkey bacon or breakfast sausage.
– Sliced strawberries, blueberries, or caramelized bananas if you’re on a roll.
– Greek yogurt + honey + chopped nuts for extra crunch.
– Scrambled eggs for the egg people, because some folks really want more eggs with their eggs.

Tips & Mistakes

– Don’t rush the blend. Smooth custard = no cottage cheese dots = happy breakfast.
– Use medium heat. High heat scorches outside, leaves the inside raw. Low heat makes it spongy and sad.
– Bread thickness matters. Too thin = soggy. Aim for 3/4-inch.
– If your protein powder thickens the custard, add 1–3 tablespoons more milk until it’s pourable.
– Grease between batches. Dry pan = stuck toast = tears.

Storage Tips

Let leftovers cool, then stash in an airtight container in the fridge for 3–4 days. Reheat in a toaster, toaster oven, or air fryer to bring back the crisp edges. Freeze slices in a single layer, then bag them—reheat straight from frozen. And yes, you can eat a cold piece over the sink at 7am while packing lunches. Been there. Still good.

Variations and Substitutions

– No cottage cheese? Use Greek yogurt or ricotta. Add a splash more milk if it’s too thick.
– Gluten-free bread works—just pick a sturdy brand. Let it soak a hair less.
– Dairy-free: use almond or oat milk, a plant protein powder, and coconut oil for the pan.
– Flavor swaps: add orange zest, pumpkin pie spice, or a dash of almond extract.
– Sweetener swaps: maple syrup ↔ honey ↔ coconut sugar. Or skip and drizzle on top.
– Peanut butter swirl: whisk 1 tablespoon peanut butter into the custard for a nutty vibe.
– Baked version: line a sheet pan, grease it, lay dipped slices, bake at 400°F for 10–12 minutes flipping once. Not as crispy, but easy for a crowd.

Frequently Asked Questions

Protein-Packed French Toast Recipes

Thick slices of whole-grain bread soaked in a vanilla-cinnamon protein custard, then griddled to golden perfection. Each serving delivers a satisfying boost of protein with classic French toast flavor.

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 large eggs
• ▢ 0.5 cup liquid egg whites
• ▢ 1 scoop vanilla whey protein powder about 30 g
• ▢ 0.5 cup unsweetened almond milk or skim milk
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon vanilla extract
• ▢ 0.125 teaspoon salt
• ▢ 4 slice whole grain bread thick-cut if possible
• ▢ 1 teaspoon unsalted butter or nonstick spray
• ▢ 0.5 cup nonfat Greek yogurt optional, for serving
• ▢ 1 cup fresh mixed berries optional
• ▢ 2 tablespoon sugar-free maple syrup optional
• ▢ 0.5 teaspoon powdered sugar optional, for dusting

Instructions

Preparation Steps

• In a wide shallow bowl, whisk together eggs, egg whites, protein powder, almond milk, cinnamon, vanilla, and salt until smooth and no protein powder clumps remain.
• Preheat a nonstick skillet or griddle over medium heat. Add butter and swirl to coat the surface.
• Dip each slice of bread into the custard for 5 to 10 seconds per side, letting excess drip back into the bowl.
• Place soaked bread on the hot skillet and cook until the bottoms are golden and set, about 2 to 3 minutes. Flip and cook another 2 to 3 minutes until cooked through.
• Transfer cooked slices to a plate and repeat with remaining bread, adding a small dab of butter or a quick spray of oil if the pan looks dry.
• Serve warm topped with Greek yogurt, berries, and a drizzle of sugar-free maple syrup. Dust lightly with powdered sugar if desired.

Notes

For best texture, use day-old or slightly dried bread so it holds more custard. If your protein powder is very sweet, reduce or skip syrup. To meal-prep, cook slices, cool, then refrigerate up to 3 days or freeze with parchment between slices; reheat in a toaster or oven.