Protein French Toast
This protein French toast is a fantastic breakfast when you want something nostalgic, comforting, and absolutely delicious, but still want to hit your daily protein goals and feel full and satisfied all morning, rather than just getting a sugar hit!
The protein French toast is fluffy on the inside, golden and slightly crisp on the outside, and it's super easy to throw together with just a few basic ingredients. Adding vanilla protein powder to the batter gives it that extra boost without needing any fancy ingredients - and it honestly just tastes like a lightly sweet vanilla custard once it's cooked.
I also love how customizable it is. You can go full dessert vibes with berries and peanut butter, or keep it simple with just Greek yogurt and cinnamon.
If you like quick, high-protein breakfasts, you might also enjoy this gorgeous strawberry overnight oats recipe, my banana pancakes, or even these incredible breakfast burritos for meal prep.
Ingredient Notes
The exact quantities are in the recipe card below, but here are a few helpful notes and swaps.
- Eggs: Eggs give you that classic French toast custardy texture and help the protein powder blend smoothly into the batter. I use two eggs, but you could also use 1 egg and some added egg whites if you prefer.
- Vanilla protein powder: Vanilla works best for flavor (it adds sweetness without needing syrup). Protein powders vary a lot, so if yours is very thick or chalky, add an extra splash of milk to loosen the batter. If it's already sweetened, you probably won't need any additional sweetener.
- Cinnamon: Cinnamon adds warmth and makes it feel like "real French toast" even though it's a higher-protein version. You could also add a pinch of nutmeg if you like.
- Milk: Any milk works - dairy or plant-based. I've made this with oat milk and almond milk and both work well. If your protein powder thickens the batter too much, milk is the easiest thing to adjust.
- Bread: This is the biggest factor for texture. Thicker bread gives you a softer center and crisp edges, while thinner bread can cook faster but can get soggy more easily. Slightly stale bread is actually ideal because it soaks up the batter without falling apart. I like using Jason's sourdough ciabattin bread!
- Oil or oil spray: You don't need a lot - just enough to stop sticking and help the toast go golden and crisp. Butter also works if you want a richer flavor.
- Toppings: My favourite combo for my protein French toast is a spoonful of yoghurt with some blueberries stewed with honey and chia seeds. High in protein, fiber, and extra tasty! A drizzle of peanut butter just finishes the plate off perfectly.
Variations & Substitutions
- Make it extra high-protein: add an extra scoop of protein powder (but you'll need more milk too)
- You could also skip the protein altogether and add a dash of vanilla extract for a more traditional French toast.
How to Make This Protein French Toast Recipe
The full instructions are in the recipe card below, but here's the quick overview!
Step 1) Make the batter
You'll whisk together eggs, milk, vanilla protein powder, and cinnamon to make your batter. Then you dip each slice of bread into the mixture, making sure both sides are coated (but not soaked to the point it falls apart).
Step 2) Cook the toast
Cook the French toast in a lightly oiled pan for a couple of minutes per side until golden brown and lightly crisp.
Step 3) Add toppings
Then it's all about toppings - Greek yogurt for protein, berries for freshness, and peanut butter for that rich, salty-sweet finish.
Top Tips / Chef's Notes
Here are a few notes I've picked up from making this French toast recipe multiple times (it's become a breakfast staple in our house!). It's an easy recipe, but a few simple tips will help make sure your French toast turns out perfect every time.
- Use a wide, shallow bowl so dipping is easy and even. I use a "pasta" bowl for this step.
- Don't soak the bread too long - a quick dip on both sides is enough! That's why I recommend having the batter, bread, and pan all ready to go before you dip.
- Cook your toast on medium heat, not high. High heat browns the outside too fast while the inside stays wet.
- If your batter thickens as it sits, add a splash more milk and whisk again until smooth and runny before dipping the bread.
Storage
This recipe tastes best when it's served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
To reheat:
- Air fryer: my top option! Airfry the cooked toast for 2-4 minutes for the best crisp edges
- Pan-fry for a couple of minutes on each side. Be careful not to let the toast get too brown.
Optionally, you could brush the cooked French toast with a little milk to keep it from drying out, but I would recommend making this recipe fresh for best results.
How To Serve Your Protein French Toast
My favorite combo is: Greek yogurt + stewed blueberries with chia seeds + peanut butter. It gives you creamy, fresh, and rich flavors all in one bite.
Other topping ideas:
- Banana + cinnamon + almond butter
- Strawberries + chocolate chips
- Stewed berries + yogurt
- Granola for crunch
- A drizzle of honey or maple syrup if you want it sweeter
FAQs
Can I make protein French toast without protein powder?
Yes! Just leave it out, and you'll have classic French toast. You may want to add a little vanilla extract and/or a teaspoon of honey or maple syrup to the batter for sweetness.
Why is my batter clumpy?
Protein powder can clump at first - whisk it in gradually, or mix the batter with a fork first, then whisk. If needed, let it sit for 1 minute and whisk again.
Can I use any bread?
Pretty much, yes - but thicker bread works best. Soft sandwich bread can still work, just dip quickly and cook gently. Brioche loaves are fab for this recipe.
What if my French toast is soggy in the middle?
That usually means the heat is too high or the bread is soaked too long. Cook on medium heat and keep the dip quick and even.
Protein French Toast
Ingredients
- 2 eggs
- 20 g vanilla protein powder
- 0.5 teaspoon cinnamon powder
- ½ cup 125ml milk
- 6 slices of bread
- 1 tablespoon oil or oil spray
- 3 tablespoon Greek yoghurt
- 1 cup fresh or stewed blueberries
- 3 tablespoon peanut butter
Method
- Add the eggs, vanilla protein powder, cinnamon powder, and milk to a wide, shallow bowl and whisk together to form a batter.2 eggs, 20 g vanilla protein powder, 0.5 teaspoon cinnamon powder, ½ cup 125ml milk
- Dip the bread in the batter on both sides.6 slices of bread
- Heat the oil in a large saucepan and add the coated bread, two slices at a time, and fry on both sides for 2-3 minutes until golden brown and slightly crispy.1 tablespoon oil or oil spray
- Serve topped with the Greek yoghurt, berries, peanut butter, and any other toppings you like.3 tablespoon Greek yoghurt, 1 cup fresh or stewed blueberries, 3 tablespoon peanut butter
Nutrition
Notes
- Use a wide, shallow bowl so dipping is easy and even. I use a "pasta" bowl for this step.
- Don't soak the bread too long - a quick dip on both sides is enough! That's why I recommend having the batter, bread, and pan all ready to go before you dip.
- Cook your toast on medium heat, not high. High heat browns the outside too fast while the inside stays wet.
- If your batter thickens as it sits, add a splash more milk and whisk again until smooth and runny before dipping the bread.
