Protein French Toast
Updated: Apr 18, 2020
Shocker I know, another sweet tooth recipe. What can I say, I love desserts and sweet breakfast foods. Plus, when I have a sweeter breakfast, it keeps my sweet tooth at bay for the rest of the day, so it's a win-win!
This recipe is super versatile when it comes to flavors and toppings - and you can easily make this into French toast sticks or bites too!
6 slices of whole wheat bread (Nature's Own Thick Sliced Multigrain is the BEST)
2 scoops of lean vanilla (or other flavored) protein powder
2/3 C unsweetened vanilla almond milk
2/3 C egg whites
4 packets or ~8g of Stevia
2 tsp. cinnamon
1/2 tsp. sea salt
2 TBSP vanilla
In a small bowl, whisk together the egg and egg whites
Mix in the cinnamon, sea salt, vanilla, and Stevia
In a shaker cup, add the almond milk + protein powder and shake until it is thoroughly mixed without chunks*
Stir the protein mix in with the rest of the ingredients
Preheat a sprayed skillet on the stove over medium heat
Place a piece of the bread (or 4 sticks or a handful of bites) into a shallow dish or Tupperware container and pour enough of the mixture in to lightly cover the bottom of the container. Let the bread soak, flip, and repeat so the bread is evenly covered*
Once the bread is soaked and skillet is preheated, add the bread to the pan and cook each side for about 1-2 minutes or until golden brown
Spray the skillet again and repeat for the remainder of the bread*
Macros (per slice without toppings): 17.6 C | 4.3 F | 15.7 P
Exact macros will vary; especially depending on what type of bread and protein powder is used.
If you make sticks, the macros per stick are: 4.4 C | 1.1 F | 4 P
And for the bites, the macros per bite are: 1.5 C | 0.4 F | 1.3 P
Lakanto Monk Fruit Maple Syrup
Homemade Berry Jam: recipe here
Protein Brownie Batter: protein powder + little bit of almond milk mixed together, also in the link above
Other options: melted PB, fresh fruit, mini dark chocolate chips, dairy-free Reddi Whip
Bread: I use Nature's Own Perfectly Crafted Thick Sliced Multigrain bread (no this isn't a subtle promo, I promise) - it's super spongy so it soaks up the mixture really well and makes the perfect, fluffy stack of PFT!
*3: if you happen to forget to mix the protein and almond milk separately like I did one time (I just put everything into a bowl and then realized what I did), you can pour the ingredients into a shaker cup and shake really well to break up the clumpy protein. There may still be some clumps, but those can be broken up with a fork or milk frother.
*6: I soak the bread one piece at a time so it doesn't get soggy or fall apart when I'm transferring it to the pan - when I start cooking one slice, I start soaking the next piece so it's all ready to go
*8: you may be able to squeeze an extra slice or two out of this! It just depends on the type of bread and how long it's soaked. When I make this, I double the recipe and I'm usually able to make 8-9 slices.
Sticks & Bites: to make sticks, cut the bread into 4 vertical pieces and for bites, cut each slice of bread into 12 pieces
Remember to spray the pan between each slice of bread so the bread doesn't get overcooked on the outside and undercooked on the inside
Store in an airtight container in the fridge for up to 4 days (but it tastes so good, it probably won't last that long)