Protein French Toast: Sourdough Breakfast with Vanilla Protein
Select 120 g of thick-sliced sourdough bread to ensure your protein french toast holds its structure. Choose a loaf with a firm crumb and a sturdy crust. Put back soft, pre-sliced white bread, as it will disintegrate during the soaking process. Sourdough provides the necessary strength to absorb the liquid batter without becoming mushy.
You whisk together eggs, egg whites, milk, and vanilla protein powder to create a nutrient-dense coating. Soak the bread for 10–15 seconds and cook in a skillet at 180°C (356°F) until golden-brown. This method produces a fluffy, savoury-sweet result that balances a hearty texture with the lightness of vanilla. Serve the warm slices with fresh berries and maple syrup for a complete breakfast that takes 15 minutes in total.
Protein French Toast: Sourdough Breakfast with Vanilla Protein
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the bread
Place the bread slices in a shallow dish. Keeping them set in a dish allows you to soak them evenly without moving them.
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Whisk the batter
In a medium bowl, whisk the eggs, egg whites, milk, vanilla extract, cinnamon, protein powder, and salt. Whisk until the mixture is smooth to ensure the protein powder does not clump.
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Soak the slices
Pour the batter over the bread. Ensure each slice is fully submerged and soak for 10–15 seconds, turning once to coat both sides. This allows the custard to penetrate the sourdough.
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Heat the skillet
Pre-heat a 20 cm non-stick skillet over medium heat (180°C). Add the butter and swirl the pan until the surface is lightly coated to prevent the toast from sticking.
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Brown the toast
Slide one soaked slice into the hot skillet. Cook for 2 minutes until the bottom turns golden-brown. Use a spatula to flip the slice carefully.
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Set the batter
Cook the other side for another 2 minutes. Wait until it is golden-brown and the batter has set through the centre. Transfer the slice to a rack or paper towels to keep it warm.
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Finish and plate
Repeat the frying process for the remaining slices. Arrange the warm toast on a platter and top with maple syrup, powdered sugar, and fresh berries.
Check the consistency of your batter before soaking. If the mixture runs thick, it will not penetrate the bread and will leave the centre raw. Add 15 ml of milk to achieve a silky infiltration for an even cook.
The Protein Powder
Swap vanilla protein powder for almond protein powder if needed. Use 120 ml of unsweetened almond milk to maintain the flavour profile. Do not omit the powder, as it provides the structural thickness and the primary protein boost that distinguishes this version from standard French toast.
What to serve with it
Pair the warm slices with fresh berries and a drizzle of maple syrup for a sweet balance. For a complete breakfast, serve beside crispy turkey bacon or a dollop of Greek yoghurt. These additions increase the total protein intake and provide a contrast in textures and temperatures.
Storing and reheating
Keep leftovers in an airtight container in the refrigerator for up to 2 days. You may freeze them in an airtight container for 3 months. Thaw overnight in the fridge and reheat gently in a skillet or toaster to restore the crisp exterior and warm the centre.
Nutrition per serving
- Calories
- 380
- Protein
- 20.0 g
- Carbs
- 30.0 g
- Fat
- 14.0 g
- Fiber
- 3.5 g
- Sugar
- 8.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How can you add protein to French toast?
Whisk protein powder, egg whites, and eggs into the milk batter. This method incorporates concentrated protein sources directly into the bread soak without altering the traditional French toast structure or cooking time.
Is French toast high in protein?
Standard versions are not, but this version is. By adding vanilla protein powder and egg whites, each slice delivers approximately 20 g of protein to support active mornings.
How can I get 30g of protein first thing in the morning?
Eat two slices of this protein French toast. Since each slice provides 20 g of protein, a two-slice portion gives you 40 g, exceeding your 30 g requirement.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
