A classic recipe turned nutritionally dense yet still so good and satisfying is this Protein French Toast Recipe! Traditional French toast is good but this Protein French Toast recipe is even better! Filling, satisfying and clean ingredient- it’s one of my favorite go-to brunch recipes. With intentional ingredient choices this recipe is such a healthy meal that tastes just like the classic comfort meal you know and love but with a better nutrition profile. One that will leave you feeling so good and ready for the day.
RECIPE INSPO
I love French toast. It’s so easy to make, healthy for the most part and it’s so good! However, I don’t always love having it as a main meal especially breakfast because as it feels a little incomplete and can be higher on carb side, leaving you feeling a little hungry yet or eating too much bread. I wanted to boost the nutrition, so it was more filling and balanced. I didn’t want to add another item to it, like cooking eggs or turkey bacon.
So I kept it simple and decided to add protein powder to it. Just like I would add to pancakes I thought it would be a great addition – and it is. I also usually top French toast with nut-butter and then some fruit. It tastes amazing, bulks up the meal, boosts the fiber and makes it more filling. It’s also just as good with a little olive oil or real butter too. My sons prefer it more on the simple side – maybe you do too. Either way it’s a delicious meal that can be customized in many ways! The protein adds a boost of nutrition along with texture and flavor. This classic recipe now protein focused is here to stay!
MAKE IT
One of the reasons this is a go-to recipe of mine is that it only requires a few ingredients, you can literally feed the family in just a few minutes and yes, you can absolutely prep this one ahead and it tastes just as good days later.
Ingredients:
- Bread; any simple ingredient kind you prefer I’ve been using an Italian Loaf from a local company for it. Bread is the base, made up of carbs and fiber with a little protein. Too boost the nutrition here you can swap traditional bread for a whole grain or oat flour bread one that is more dense and whole grain based. I prefer the Italian bread here instead of a whole grain variety because many of those are pretty gritty and not the best texture for this meal- still good just not out favorite. Since I make this for a family dish I go with a bread we all can agree on.
- Vanilla Almond Milk; nut milks naturally do not contain sugar so I prefer them over dairy milk, they also are less inflammatory (imo). Any nut milk works I like the Vanilla almond milk the best in this recipe and it’s also a milk I almost always have on hand and again my whole family likes it
- Eggs; I used brown medium sized eggs, great source of protein with 6grams per egg
- Vanilla; real vanilla not imitation and for a truly organic variety choose Madagascar Vanilla
- Pink Himalayan Sea Salt
- Vanilla Protein Powder; – I used both Whey Protein and Plant based protein – both are a great addition to this
- Cinnamon; Optional, I prefer adding it for its health benefits and flavor enhancement
Instructions:
Step 1: Crack the eggs into a medium sized mixing bowl, add in the almond milk and vanilla. Mix until well blended. A fork or wire whisk works great. Save a step and start with an electric mixer. Once mixed well add in vanilla, sea salt, cinnamon and protein powder. For best results use an electric mixer to blend the protein powder into a smooth consistency. See notes
Step 2: In a non-stick medium sized pan, heat 1TBl olive oil or olive oil cooking spray and heat for about 1 minute on medium high heat. Dip the bread into the egg mixture allowing the excess to drip. Flip and dip the other side so that each side is evenly coated with the egg mixture.
Step 3: Place the egg dipped bread in to the pan laying on side flat. Allow that side to fully cook about 3 minutes on medium heat until firm and golden brown. Flip each slice and cook the same way on the other side. The second side usually cooks faster so watch carefully that it doesn’t burn.
Step 4: Once each slice of bread is fully cooked on each side. Once fully cooked transfer to a plate and serve! See serving tips below.
MEAL PREP:
To meal prep this recipe ahead follow the cooking instructions. Once the French Toast is fully cooked, allow the toast to cool completely.
Once cool you can store this in two different ways.
FOR THE FRIDGE: Prep this ahead for a few days or the week and keep in the fridge. Once the French toast is cool, lay the toast in a Storage bag and lay flat in your fridge. A produce or large drawer works great as it can prevent them from getting squished. You can also just set them on top of another dish in there as well.
To Reheat from the Fridge:
BROIL: Turn the oven on the Broil setting allow it to heat up about 3-5 minutes.
One hot place the French toast in a single layer on a baking sheet. Set the over rack in the center or near the bottom of the over. Allow them French toast to warm through, flipping after a few minutes. This method slowly warms the bread and keeps it firm.
MICROWAVE: For an even easier way – you can reheat the toast in the microwave. Simply place the desired amount on a microwave safe plate and reheat about 2 minutes until warmed through. Serve and enjoy