BreakfastHigh ProteinVegetarian
Protein French Toast
35g protein, tastes like dessert, still a breakfast.
Prep
5m
Cook
8m
Total
13m
Servings
1
kcal
420
Protein
35g
Carbs
42g
Fat
11g
Macros per serving
Overview
Why it works
Sourdough soaked in vanilla protein custard, griddled golden, topped with berries.
- Whey + eggs in the custard = 35g protein per plate.
- Sourdough holds the soak without going mushy.
- Berries deliver antioxidants + natural sweetness.
Ingredients
Ingredients · 1 servings
- 2 slices sourdough
- 1 scoop vanilla whey
- 2 eggs
- 60 ml milk
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- Butter for pan
- 100 g berries
- 1 tsp maple syrup
Instructions
Step by step
- 1
Whisk whey + eggs + milk + cinnamon + vanilla.
- 2
Soak bread 30 sec per side.
- 3
Griddle in butter 2 min per side until golden.
- 4
Top with berries + drizzle of maple.
Pro Tips
Coach-level details
- Use day-old bread — soaks better, holds shape.
- Sub almond milk if avoiding dairy.
Storage & Swaps
Keep it, swap it, save it
Storage
- Best fresh.
- Custard mix keeps overnight.
- Label containers with the prep date.
Smart swaps
- Casein protein for a thicker custard.
- Greek yogurt on top for extra protein.
Pair with a program
Eating right is half the result.
Plug this recipe into an Onyx program for the other half - periodized training that actually moves the needle.