Save Saturday mornings used to mean oversleeping and then scrambling to put something together that didn't feel half-hearted. One weekend, I was determined to make breakfast feel intentional—something that would actually stick with me through a long day instead of leaving me hungry by mid-morning. I started playing with the idea of adding Greek yogurt and protein powder to custard, and the result was this thick, creamy French toast that tastes indulgent but leaves you genuinely satisfied. It became my secret weapon for days when I needed real fuel.
I made this for my friend who'd just started training for a half-marathon, and watching her face when she realized something so comforting could actually support her fitness goals—that's when I knew I'd stumbled onto something worth keeping in regular rotation. She still texts me pictures of the version she's adapted with banana bread.
Ingredients
- 8 slices whole grain or brioche bread (preferably slightly stale): Stale bread soaks up the custard without falling apart—fresh bread gets too soggy. Brioche adds richness if you want indulgence, whole grain if you're after heartiness.
- 4 large eggs: The foundation of that custardy center; they bind everything and create the signature texture.
- 1 cup milk (dairy or unsweetened almond milk): Almond milk works beautifully here and keeps it lighter if that matters to you.
- 1/2 cup plain Greek yogurt or cottage cheese: This is where the magic happens—it adds creaminess and protein without heaviness. Cottage cheese works but will have visible specks.
- 1 scoop vanilla or unflavored protein powder: Check labels for allergens; vanilla rounds out the flavor better than unflavored.
- 1 tbsp maple syrup or honey: Just enough sweetness to balance cinnamon and vanilla without making it dessert.
- 1 tsp vanilla extract: Don't skip this—it ties the whole flavor profile together.
- 1/2 tsp ground cinnamon: Warm and grounding; fresh cinnamon makes a noticeable difference.
- Pinch of salt: Brings out the vanilla and cuts sweetness.
- 1 tbsp unsalted butter or coconut oil: Medium heat is your friend here—burning the butter ruins everything.
- Fresh berries, sliced bananas, extra Greek yogurt, maple syrup (optional toppings): Build your own bowl based on mood and what's in your kitchen.
Instructions
- Whisk the custard:
- Combine eggs, milk, Greek yogurt, protein powder, maple syrup, vanilla, cinnamon, and salt in a large bowl. Whisk until completely smooth—protein powder can clump, so take your time and break down any stubborn bits. You want a pourable mixture that's homogeneous throughout.
- Heat the pan:
- Place a nonstick skillet over medium heat and add half the butter. Wait for it to foam gently—that's your signal it's ready. If it browns too quickly, dial back the heat.
- Soak the bread:
- Dip each slice into the custard mixture, about 10–15 seconds per side. The bread should be saturated but not falling apart; you're looking for a gentle soak, not a submersion.
- Cook until golden:
- Place soaked slices on the skillet and cook for 2–3 minutes per side until the outside is golden and caramelized. The center should jiggle slightly when you nudge it—that's the custardy part you're after. Add more butter between batches if the pan starts to dry out.
- Plate and serve:
- Slide onto a plate while still warm and top immediately with whatever you're using—berries, yogurt, more syrup, or just eat it plain if you're impatient (no judgment).
Save There's a specific feeling when you take that first bite and the inside is still soft and custardy while the outside has that golden crust, and you realize you've just eaten something that tastes indulgent but is actually going to keep you satisfied until lunch. That's become my breakfast moment—less about rushing through breakfast and more about actually enjoying it.
The Protein Powder Question
I used to think protein powder was just for smoothies or gym bag desperation meals, but stirred into the custard mixture, it disappears completely while making the whole dish denser and more filling. Vanilla tastes most natural in French toast, but unflavored works too if you're using it for other things and want flexibility. The key is whisking it thoroughly so you don't get chalky pockets—undissolved powder will show up as grittiness you'll definitely notice.
Why Bread Matters
The difference between mediocre French toast and the kind you actually crave comes down to what's sitting in your bread basket. Brioche gets luxurious and rich because it already has butter and eggs built in. Whole grain adds nuttiness and absorbs the custard while holding its shape. A day-old baguette gets crispy on the outside and custardy inside—it's honestly perfect if you have it.
Customizing Your Bowl
This is where the recipe stops being prescriptive and becomes yours. Some mornings I pile on fresh raspberries and a drizzle of honey. Other times I'm running late and top it with whatever's been in the fridge—yogurt, sliced peaches, even crushed granola for texture. The custard is so satisfying on its own that toppings are really about what sounds good, not what it needs.
- Fresh berries add tartness and brightness without weighing it down.
- A spoonful of nut butter adds richness and makes it heartier if you're actually using this as post-workout fuel.
- Honey or maple syrup drizzled on top tastes like a treat while keeping it simple.
Save This French toast sits somewhere between comfort food and actual nutrition, which is maybe why it's become a non-negotiable part of my weekend rhythm. Make it for yourself on a slow morning, and you might find it becomes one of yours too.
Recipe FAQs
- → What type of bread works best?
Whole grain or brioche bread, preferably slightly stale, absorbs the custard mixture well and adds great texture.
- → Can I substitute dairy milk?
Yes, unsweetened almond milk or other plant-based milks work well without sacrificing creaminess.
- → How can I increase the protein content?
Add more protein powder or use high-protein bread varieties to boost nutritional value.
- → What are suitable toppings?
Fresh berries, sliced bananas, extra Greek yogurt, or a drizzle of maple syrup complement the dish nicely.
- → Is this suitable for vegetarians?
Yes, this preparation uses eggs and dairy, fitting a vegetarian diet while offering a substantial protein source.