Protein French Toast is my ride-or-die breakfast move, honestly. If you’re reading this, maybe you’re like me and want a breakfast that actually keeps you full (no more “mid-morning gnawing at your desk”). I used to just whip up regular old toast, but whoa, protein French toast is a total game changer. If you’re also juggling mornings and need fast fuel, you’ll appreciate how easily it fits into a lineup with my favorite easy high protein [weight loss breakfast ideas] and trusty [healthy meal prep tips]. 
How to make protein French toast?
Let’s cut to the chase. Making protein French toast is as easy as flippin’ pancakes (maybe easier if you ask me). Start with bread, obviously. Thicker, the better. Grab your eggs and a scoop of your favorite protein powder. I’ve messed up a few times with cheap powder that turned out gritty—spend the couple extra bucks, trust me.
Crack a couple eggs into a bowl. Add a generous splash of milk, protein powder, a sprinkle of cinnamon (or not, you do you), vanilla extract, and beat the mixture till smooth. Some protein powders can be stubborn little lumps, so whisk with a little attitude. Dunk your bread. Make sure both sides soak well but don’t let it get soggy, or you’ll have a mush-fest on your hands.
Now, toss the bread onto a nonstick skillet, medium heat. I use a dab of coconut oil, which smells like a tropical passport, but, hey, use whatever oil you’ve got. Flip until both sides are golden. Beware of burnt crust—my arch nemesis. And there it is. Your very own protein French toast, looking like a five-star restaurant breakfast. 
Tips to make the best recipe
Here’s my no-nonsense advice. First, your protein powder matters so much. I tried making this recipe with a cheap chalky blend… let’s just say, Fido wouldn’t even touch it. The smoother your powder, the dreamier your toast.
Second, don’t let the bread soak too long in the egg mix. Just enough to coat, then rescue it immediately. If you’re in a rush in the mornings (aren’t we all?), pre-mix the egg and protein powder the night before. The mix sits great in the fridge.
If you’re feeling wild, toss in some crushed nuts or chia seeds to the batter for an extra crunch. Sometimes I top mine with a dollop of Greek yogurt if I’m feeling fancy (again, we’re talking “fake hotel breakfast” vibes here). Finally, keep your skillet at medium. Too hot? You’ll have burnt outsides and gooey insides. Not pretty. 
How to serve protein French toast
You seriously can’t go wrong here, but I do have favorites. And, since you asked, here’s my quick hitlist:
- Dust with powdered sugar for a treat (reminds me of summer camp breakfasts)
- Slather with natural peanut butter or almond butter—so satisfying
- Top with fresh berries or sliced banana for a pop of color and a hint of sweetness
- Dad used to drizzle honey on his, so sometimes I do that for the nostalgia kick
Try them all out and see which one you crave morning after morning. 
Protein powder flavor variations
I’m not gonna lie, experimenting here is half the fun. I mostly use vanilla—keeps things classic—but if you get your hands on chocolate, suddenly you’ve got dessert for breakfast. I’ve also seen folks use cinnamon roll, pumpkin spice, heck, even birthday cake flavor (I’m tempted, not gonna lie).
Don’t worry if you only have unflavored or lightly sweet ones. Just spike the mix with extra cinnamon, or maybe even a splash of maple syrup. The flavor combo options are basically endless. Like, I once made a chai-spiced protein French toast just because I was bored—and wow, new favorite. Not everything needs to be safe and boring, right?
Storing, freezing, and reheating tips
Alright, listen up—leftovers are your friend here. If you’re ~wild~ like me and make too many slices, simply stack whatever’s left in a container. Keep in the fridge for up to three days. They reheat well in a toaster (no limp pancakes here), or toss them in a hot pan for 30 seconds each side.
Wanna freeze ‘em? Sure thing. Layer with parchment paper, seal them up snug, and freeze for up to two months. When you need a grab-and-go breakfast, just pop into the toaster straight from the freezer. The flavor holds up, and you’ll be pumped (pun intended) not to waste a single slice.
Here’s a handy cheat sheet:
| Storing | Freezing | Reheating |
|---|---|---|
| Up to 3 days in fridge | Up to 2 months | Toaster or skillet |
“I made your protein French toast last weekend and my picky kids legit asked for seconds. This never happens! Total win in our house.” — Jamie R.
Common Questions
Q: Can I use any type of bread?
A: Pretty much. I like thick-sliced or day-old bread so it soaks better, but regular works too if that’s what you’ve got.
Q: What’s the best protein powder for this?
A: Use a smooth, good-quality whey or plant-based powder. If it tastes weird in a shake, it’ll likely taste weird here.
Q: Is protein French toast good as a post-workout meal?
A: You bet! Carbs and protein hit the sweet spot for recovery.
Q: Can I meal-prep this ahead of time?
A: Oh absolutely. See above for storage and reheating—the leftovers hold up great.
Q: It turned out soggy. Help?
A: Next time, dip the bread in quickly instead of soaking. Also, make sure your pan’s hot enough before cooking.
Turn Your Mornings Up a Notch
Alright, that’s the rundown on making protein French toast like a breakfast boss. Play with toppings, try a funky protein powder flavor, and don’t sweat a little messiness. Between this, my favorite [high protein overnight oats] and other go-to breakfast hacks, you’ll never be stuck with “boring” again. Do yourself a favor and check out these [easy lunch prep recipes] if you want more kitchen inspo. If you want to go even deeper, here’s a breakdown of [healthy breakfast nutrition] for hungry brains. Cheers to starting your morning strong—and, okay, just a little smug. 
