Protein French Toast
211kcal
Ingredients
- 2 eggs
- 20 g vanilla protein powder
- 0.5 teaspoon cinnamon powder
- 125 ml 125ml milk
- 6 slices of bread
- 1 tablespoon oil or oil spray
Toppings
- 3 tablespoon Greek yoghurt
- 100 g 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, 125 ml 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, 100 g fresh or stewed blueberries, 3 tablespoon peanut butter
Nutrition
Serving1gCalories211kcalCarbohydrates21gProtein10gFat10gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat4gTrans Fat0.02gCholesterol64mgSodium207mgPotassium169mgFiber2gSugar6gVitamin A131IUVitamin C2mgCalcium101mgIron1mg
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.