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Protein French Toast

French toast with whey whisked into the egg custard, about 30 g of protein a serving.

17 min

2 servings

Difficulty 2/5

Breakfast

Prep 7 min · Cook 10 min

A scoop of whey goes into the egg and milk dip, so the protein sits in the coating rather than in a shake on the side. It browns faster than plain French toast, which is the only reason the pan is kept at medium-low.

Per serving

434

kcal / serving

Protein 32 gCarbs 45 gFat 14 g

Ingredients

Written for 2 servings. Change the servings to rescale every amount.

  • Chicken Egg, whole

    3 medium (153 grams)

  • Milk 2.5%

    80 milliliters

  • Whey Protein Powder

    1 scoop (30 grams)

  • Cinnamon, ground

    1 teaspoon (2.6 grams)

  • Vanilla Extract

    1 teaspoon (4.2 grams)

  • Salt

    1 pinch

  • Whole Grain Bread

    4 slices (140 grams)

  • Butter

    1 teaspoon (5 grams)

  • Raspberry · Garnish

    80 grams

  • Maple Syrup · Optional

    1 tablespoon (20 grams)

Steps

  1. Whisk the eggs, milk, protein powder, cinnamon, vanilla and salt in a shallow dish until no powder is left floating.

    4 min

  2. Dip each slice of bread for about 20 seconds a side. Day-old bread takes up more without falling apart than fresh does.

    3 min

  3. Melt the butter in a pan over medium-low heat and fry the slices for 2-3 minutes a side, until set and golden. Keep the heat down — the protein in the coating catches quickly.

    10 min

  4. Serve hot, with raspberries over the top and a thread of maple syrup if you want it sweeter.

    1 min

Serving suggestion

Greek yogurt on the side instead of syrup keeps the sugar down.

Storage

Eat fresh. It will keep a day in the fridge and reheats in a dry pan, not a microwave.

Notes

Unflavoured or vanilla whey is best here. Chocolate whey turns the coating grey.

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