Save Pin There's something about the smell of butter hitting a hot skillet at 7 a.m. that just feels right. Years ago, I was trying to figure out how to make French toast less of a guilty-pleasure breakfast and more of something that would actually keep me satisfied through a morning workout. That's when I started experimenting with protein powder and Greek yogurt in the custard mixture, and honestly, I never looked back. The result is this ridiculously custardy, creamy French toast that tastes indulgent but has the protein to back it up.
I made this for my roommate once before she had to run a half-marathon, and she came back hours later still talking about how sustained her energy felt. That's when I realized this wasn't just another breakfast recipe—it was something that actually worked. Now whenever someone asks me what I eat before a long run, this is what comes to mind.
Ingredients
- Whole grain or brioche bread (8 slices, slightly stale): Slightly stale bread soaks up the custard without turning to mush, and if you can find brioche, it becomes almost cloud-like when cooked.
- Large eggs (4): They're the base of everything—get good ones if you can, because you'll actually taste them.
- Milk (1 cup): Dairy or unsweetened almond milk both work, but the texture changes slightly depending on which you choose.
- Plain Greek yogurt or cottage cheese (1/2 cup): This is the secret weapon—it adds protein without needing extra powder and makes the interior impossibly creamy.
- Vanilla or unflavored protein powder (1 scoop, about 30 g): Vanilla blends better, but unflavored keeps the focus on the bread and cinnamon.
- Maple syrup or honey (1 tbsp): Just enough sweetness so the batter doesn't need extra sugar.
- Vanilla extract (1 tsp): A small amount that somehow makes everything taste more like itself.
- Ground cinnamon (1/2 tsp): Warm spice that ties the whole thing together.
- Salt (pinch): Cuts through the richness and balances the sweetness.
- Unsalted butter or coconut oil (1 tbsp for cooking): Use whatever you prefer—butter gives more flavor, coconut oil is neutral.
Instructions
- Mix your batter:
- In a large bowl, whisk everything together—eggs, milk, Greek yogurt, protein powder, maple syrup, vanilla, cinnamon, and salt. You want it completely smooth with no lumps of protein powder floating around. This takes maybe two minutes if you're methodical.
- Get your skillet ready:
- Heat a nonstick skillet or griddle over medium heat and add half the butter. You'll know it's ready when the butter foams and smells nutty, not when it's smoking.
- Soak and place:
- Dip each bread slice into the batter for about 10 to 15 seconds per side—you want it wet but not falling apart. Work quickly and lay the soaked bread onto the hot skillet.
- Cook until golden:
- Let each slice sit for 2 to 3 minutes until the bottom is golden and the edges look slightly set. Flip gently and cook the other side until it matches. The center should still feel a little soft to the touch—that's where the custardy magic happens.
- Serve right away:
- Plate it up while it's hot and top with berries, bananas, more Greek yogurt, or maple syrup. Cold French toast is sad French toast.
Save Pin There was a morning I made this for someone I was trying to impress, and they asked for the recipe before finishing their plate. That's when I knew I'd actually created something worth sharing, not just another breakfast that disappears.
The Protein Question
Adding protein powder to breakfast sounds like something you'd do at a gym, but it actually just tastes like part of the batter once it's mixed in. The vanilla version blends seamlessly, while unflavored lets the cinnamon and bread shine through. If you're skeptical about protein powder, this is the recipe that'll change your mind—it's not chalky or weird, just breakfast that actually sticks with you.
Bread Matters
I've made this with everything from basic sandwich bread to fancy brioche, and each one teaches you something different. Brioche becomes almost pillowy, whole grain bread holds its shape better and tastes nuttier, and store-brand white bread just disappears into custardy softness. The stale bread trick is real—fresh bread soaks up too much and gets soggy, while day-old bread maintains that perfect balance between soaked and structured.
Flexibility in the Kitchen
The best thing about this recipe is how forgiving it is once you understand the basics. Change the milk, swap the yogurt, add extra cinnamon, use honey instead of maple syrup—none of these derail the outcome. The protein, eggs, and soaking time are what matter most, and everything else is just flavor preference.
- Dairy-free versions work with coconut yogurt and almond milk without losing texture.
- For extra sweetness, drizzle more maple syrup into the batter or concentrate on the toppings.
- Leftover French toast stays decent in the fridge for a day and reheats okay in a low oven, though it's always best fresh.
Save Pin This recipe proved to me that breakfast doesn't have to be a choice between delicious and satisfying. It's become the thing I actually want to eat, not just something I eat because I should.
Recipe FAQs
- → What type of bread works best?
Whole grain or brioche bread that's slightly stale absorbs the custard well, resulting in a tender center and crisp exterior.
- → Can I substitute the protein source?
Yes, you can use different protein powders or add high-protein bread for enhanced nutrition without altering texture significantly.
- → How do I achieve the custardy texture?
Soak bread slices for 10-15 seconds per side in the egg and dairy mixture, then cook on medium heat until golden and soft inside.
- → Are there dairy-free alternatives?
Unsweetened almond milk and dairy-free yogurt can replace dairy ingredients for lactose-free versions without losing creaminess.
- → What are good toppings to complement the flavors?
Fresh berries, sliced bananas, extra Greek yogurt, and a drizzle of maple syrup add natural sweetness and texture contrasts.