Go Back

Protein French Toast

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 2 eggs
  • ⅔ C liquid egg whites
  • 2 TBSP vanilla
  • 2 tsp. cinnamon
  • ½ tsp. sea salt
  • 1 tsp. stevia or sweetener
  • ⅔ C unsweetened dairy-free milk any kind
  • 2 scoops of protein powder*
  • 6 slices of whole wheat bread*
  • Optional, for added warmth and flavor: pinch of nutmeg

Instructions
 

  • Combine all of the ingredients except the bread in a shaker cup or large airtight container and shake until it’s smooth and clump-free (especially the protein) – see the notes for the order of ingredients in a traditional mixing method*
  • Preheat a pan over medium heat
  • Take a shallow dish or container and pour enough of the protein mixture to lightly cover the bottom, about ½“
  • Place 1 piece of bread (equivalent to 4 sticks or a handful of bites) into the bottom of the container, let the bread soak, flip, and add additional liquid if needed
  • Spray the pan with cooking spray or a light drizzle of oil, transfer the soaked bread to the pan, and cook each side for about 1-2 minutes or until golden brown
  • As the bread is cooking, prepare the next slice (or batch of sticks or bites) by repeating steps 4 and 5 for the remainder of the bread, being sure to spray the pan between each slice*

Notes

  • *Protein powder: a lean protein powder (less than 4 grams of carbohydrates and fat and 15 or more grams of protein per serving) is recommended and any flavor works – vanilla and vanilla chai are my personal preferences
  • *Bread: seeing as bread is the base of French toast, the type of bread does matter. What type of bread makes for fluffy, scrumptious French toast? Brioche, French baguette, challah, sourdough, regular white, thick whole wheat, and even stale bread as it can absorb the batter mix better. Currently, I use gluten-free bread but prior to my gluten sensitivity, Nature’s Own Perfectly Crafted Thick Sliced Multigrain was my go-to for this recipe!
  • *1. Whisk the egg, egg whites, and vanilla together in a small bowl. Then mix in the cinnamon, sea salt, and stevia. In a shaker cup or with a milk frother, combine the dairy-free milk and protein powder until it’s smooth and clump-free. Stir the protein mix into the rest of the ingredients.
  • *6: I soak the bread one piece at a time so it doesn’t get too soggy or fall apart when transferring to the pan – by starting to soak the next piece when one is cooking, they’re both usually done around the same time so the process feels quite seamless
  • For sticks and bites, make 3 vertical cuts in the bread for 4 sticks and for bites, do the same as for sticks then make 2 horizontal cuts so that 1 slice yields 12 bites
  • Store in an airtight container in the fridge
Tried this recipe?Let us know how it was!