RecipesBreakfast
Breakfast
Protein French Toast
Thick-cut bread soaked briefly in a cinnamon-vanilla batter and fried until golden and custardy through the middle. A weekend breakfast that still lands serious protein without needing a shake.
- Serves
- 2
- Prep
- 5min
- Cook
- 8min
- Total
- 13min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 349kcal
- Protein
- 29.9g
- Carbs
- 32.6g
- Fat
- 10.5g
- Fibre
- 1.4g
01
Ingredients
For 2 servings · MetricUS
- 4 slicethick-cut breadwhite, wholemeal or high-protein bread
- 2eggs
- 100mlegg whitesabout half a 200ml carton
- 60mlsemi-skimmed milk
- 1 scoopvanilla protein powderabout 30g
- ½ tspground cinnamon
- ½ tspvanilla extract
- 1 tspbutter
- maple syrupto serve, optional
- 4 slicethick-cut breadwhite, wholemeal or high-protein bread
- 2eggs
- 0.4 cupegg whitesabout 3.5 oz
- ¼ cup2% milk
- 1 scoopvanilla protein powderabout 1 oz
- ½ tspground cinnamon
- ½ tspvanilla extract
- 1 tspbutter
- maple syrupto serve, optional
02
Method
Make the batter.
Whisk the eggs, egg whites, milk, protein powder, cinnamon and vanilla extract together in a shallow dish until the powder is fully worked in and no clumps remain.
Cook the toast.
Heat the butter in a large non-stick pan over medium heat until it foams.
Dip each slice of bread into the batter for 5 to 10 seconds a side. Any longer and the slice turns soggy rather than custardy, since this batter is thinner than a regular French toast soak.
Lay the soaked slices in the pan and cook for 3 to 4 minutes a side, until golden and set through the middle.
Serve.
Serve straight from the pan while hot, with maple syrup on the side if you want it.