Save I discovered the magic of protein French toast on a lazy Sunday morning when I'd accidentally bought Greek yogurt thinking it was regular yogurt. Rather than waste it, I whisked it into my egg mixture, and something clicked—the toast turned out impossibly creamy and satisfying in a way regular French toast never had. That simple mistake became my go-to breakfast when I needed something that actually kept me full past mid-morning.
The first time I made this for guests, I was nervous—would they think protein powder sounded weird in breakfast? But watching someone take a second slice and ask what made it so different, then grinning when I revealed the yogurt and protein powder secret, made me realize this wasn't health food pretending to be delicious. It was genuinely delicious food that happened to be good for you.
Ingredients
- 8 slices whole grain or brioche bread: Stale bread soaks up the custard without falling apart—if yours is fresh, let it sit out for a few hours or toast it lightly first.
- 4 large eggs: The foundation of your custardy center, so don't skip them or substitute.
- 1 cup milk: Dairy or unsweetened almond milk both work beautifully; avoid sweetened versions or your toast becomes dessert.
- 1/2 cup Greek yogurt or cottage cheese: This is where the protein magic happens and why the interior stays so silky.
- 1 scoop vanilla or unflavored protein powder: Vanilla is more forgiving, but unflavored disappears seamlessly if you prefer.
- 1 tbsp maple syrup or honey: Just enough sweetness to make it breakfast, not pancakes.
- 1 tsp vanilla extract: Don't use imitation if you can help it; the real thing makes a noticeable difference.
- 1/2 tsp ground cinnamon: Adds warmth and depth without any protein-powder funk.
- Pinch of salt: Balances all the sweetness and brings out the custard flavor.
- 1 tbsp unsalted butter or coconut oil: Medium heat is your friend here; butter browns better but coconut oil works in a pinch.
- Fresh berries, sliced bananas, Greek yogurt, and maple syrup for topping: These aren't optional in my kitchen, but they're optional in yours.
Instructions
- Whisk your custard:
- In a large bowl, combine eggs, milk, yogurt, protein powder, maple syrup, vanilla, cinnamon, and salt, whisking until completely smooth with no lumps of protein powder visible. This takes about a minute and changes everything.
- Heat your pan:
- Place a nonstick skillet or griddle over medium heat and add half your butter or oil, letting it melt and coat the surface evenly.
- Soak and dunk:
- Take each bread slice and dip it into the custard for about 10-15 seconds per side—long enough to soak but not so long it falls apart. You want it saturated but still holding together.
- Cook until golden:
- Lay the soaked slices on the hot skillet and cook for 2-3 minutes per side until the exterior turns golden brown and crispy while the center stays custardy and soft. Add more butter or oil between batches if the pan looks dry.
- Serve immediately:
- Plate your toast right away and top with berries, bananas, yogurt, or a drizzle of maple syrup while it's still warm.
Save There was a morning when my roommate came home from an early shift, smelled the cinnamon and butter, and just sat down at the kitchen table without asking. We ate an entire batch together while talking about nothing in particular, and I realized this recipe does something special—it makes people want to linger.
Why Stale Bread Changes Everything
Fresh, fluffy bread will absorb the custard too quickly and turn into mush before it hits the pan. Stale bread has a tighter crumb structure that soaks up the egg mixture evenly while maintaining its shape, giving you that crucial contrast between the crispy exterior and creamy inside. If you're using fresh bread, a quick toast in the oven for a few minutes firms it up enough to work.
The Protein Powder Secret
Most people assume protein powder will taste chalky or weird, but when it's mixed smoothly into liquid and baked into something custardy, it becomes invisible. The yogurt and milk mask it completely, and you get the benefit of 20 grams of protein per serving without any flavor compromise. Vanilla powder blends most seamlessly, but unflavored works if you're watching your sweetness.
Customizing Your Stack
The beauty of this recipe is how it adapts to whatever you have on hand and whatever you're craving that morning. I've made it with almond milk when I was out of dairy, swapped the yogurt for cottage cheese when that's what was in my fridge, and honestly, both versions were equally silky. The fundamentals stay the same, but the details are yours to play with.
- Swap the milk for any unsweetened non-dairy version without changing anything else about the recipe.
- Use cottage cheese in place of Greek yogurt for a slightly different but equally good texture.
- Add a handful of chocolate chips, nuts, or coconut flakes to the batter if you want extra flavor and texture.
Save This recipe proved to me that healthy eating doesn't mean sacrificing the comfort and pleasure of real food. It's become my answer when I want breakfast that feels like a treat but fuels my whole day.
Recipe FAQs
- → Can I use dairy-free milk in this dish?
Yes, unsweetened almond milk or other plant-based milks work well and keep the custard smooth.
- → What bread types are best for soaking?
Whole grain or slightly stale brioche provide good texture and absorb the egg mixture without falling apart.
- → How can I make it sweeter naturally?
Adding maple syrup to the batter or drizzling it on top enhances sweetness in a wholesome way.
- → Is it possible to increase protein content further?
Use high-protein bread, add extra protein powder, or serve with Greek yogurt for an added boost.
- → What cooking fat is recommended?
Unsalted butter or coconut oil work best to achieve a golden, flavorful crust during cooking.
- → Are there allergy considerations to note?
This dish contains eggs, dairy, and gluten by default; gluten-free bread and protein powder can be substituted as needed.