This recipe is THE BEST way to make protein French toast! The secret to this recipe is that It’s dipped in a creamy protein-packed batter, not once but TWICE in order to soak up all that good protein. Plus, this protein double dip French toast is dairy-free and could easily be made gluten-free!
Breakfast is the most important meal of the day. There I said it. I know some folks don’t eat breakfast and whatever, but I am and always will be that person that spends far too long making an elaborate Wednesday breakfast!
If I am going to make a big breakfast, however, I want it to be nutritious and keep me full throughout the day. That’s where this protein french toast comes in! It’s fluffy, easy to make, and keeps really well, making it great to have on hand for the week!
Table of Contents
Ingredients and Substitutions
All substitutions are a 1:1 replacement unless otherwise noted
Some of the best bread to use for French Toast include Brioche, Challah, French Bread, Sourdough, and plain white bread. Really, any bread can be used for this recipe, the only key is to use slightly stale bread for best results! Also, if you want to keep this recipe dairy-free, be sure to use a dairy-free bread. The best bread we’ve found that’s dairy-free is Nature’s Own Honey Wheat. A denser type of bread will stand up better to the thick batter and result in a fluffy French toast.
You can use flax eggs (flaxseed and water) as an egg substitute but it will result in a heavier batter with less protein.
Brown Sugar Substitutes:
Coconut sugar or monk fruit can be used in place of brown sugar.
Vanilla Extract Substitutes:
Vanilla bean paste, imitation vanilla, or vanilla beans can be used as a substitute for vanilla extract. You could also use vanilla-flavored milk and omit the vanilla extract.
Pumpkin Pie spice or Apple pie spice could be used as a replacement for cinnamon in order to get that cinnamon flavor. Cinnamon can also be left out.
French Toast Milk Substitutes:
Low-fat cow’s milk, coconut milk (not in a can), almond milk, soy milk, hemp milk, or rice milk can be substituted for macadamia milk. Oat milk and flax milk should not be used because of the addition of dense protein powder, this recipe relies on other light ingredients to prevent soggy French toast. Oat milk is too heavy, as is flax milk.
Vegan Butter Substitutes:
Regular butter can be used in place of vegan butter.
Plant-Based Protein Powder Substitutes:
Any vanilla protein powder can be used in place of plant-based protein powder. Other flavored protein powders besides vanilla can also be used, but different flavors will change the taste of the french toast. We have been loving KOS protein powder and I Heart Macros (not plant-based but is a high protein that is far superior for baking).
How to Make This – Step by Step
Step One: If not already sliced, slice bread to ½” thick and set out to dry out, preferably the day before so the bread is stale. If your bread is stale, go to step 3. If not, go to step 2.
Step Two: Make bread stale by laying the bread slices in a single layer on a baking sheet and cooking bread slices in the oven for 5 minutes at 350 degrees to dry bread. We prefer to use whole wheat bread or honey wheat bread. A denser bread will hold up better to the batter.
Step Three: Whisk eggs, protein powder, brown sugar, cinnamon, vanilla extract, and macadamia milk in a shallow dish. It’s very important to use lighter plant-based milk so as not to weigh down the bread.
Step Four: Heat frying pan or skillet with butter over medium heat. Be sure to use the butter or nonstick cooking spray to keep the toast from sticking to the pan.
Step Five: Using a fork, dip a slice of bread in the wet mixture and let sit for 30 seconds. Flip to the other side and soak bread slices for another 30 seconds. Transfer to the pan or hot skillet and fry for 2-3 minutes on each side. Remove from the pan.
Step Six: Dip bread into the egg mixture again and then return to the frying pan. Fry for 1 minute on each side or until golden brown and then remove from pan and set aside.
Step Seven: Repeat with the remaining slices of bread.
Step Eight: Enjoy this delicious French toast topped with peanut butter, maple syrup, whip cream, and anything else you might like!
Watch how to make this – Step by Step
Quick Facts and Common Questions
How long does this last in the Fridge?
This will last for 3 days in the fridge. To reheat, just microwave for 50 seconds, or heat at 350 degrees in the oven for 5 minutes.
Is French Toast freezer friendly?
This recipe can be frozen. It will last 2 months in a sealed container in the freezer. Reheat frozen french toast in the microwave for 2 minutes, or in the oven at 350 degrees for 10 minutes.
Why do you use stale bread for French Toast?
French Toast recipes often call for slightly stale bread. This is because bread dries out as it gets stale, which helps the bread soak up more of the egg mixture. This recipe is double dipped, so the goal is to soak up as much egg mixture as we can, and stale bread will help with that!
How do you make the French Toast not soggy in the middle?
To ensure your toast doesn’t get soggy, only soak the bread for about 30 seconds per side, and then fry right after soaking.
What are the best toppings for French Toast?
Our favorite toppings to put on our french toast are:
- Maple syrup
- Whipped cream
- Powdered sugar
- Nut butter such as peanut butter, almond butter, and cashew butter
- Fruit syrups such as strawberry syrup and blueberry syrup
- Sweet syrups such as chocolate syrup and peanut butter syrup
- Bacon has also become popular to top on your French Toast!
French Toast was created in medieval times as a way to use up all food. It was traditionally made with white bread, the most elite bread of its time, with the crust cut off. This was a way to serve old bread to royalty while still making it feel and taste like it was made for kings. While it has been determined that French Toast was created in medieval times, similar recipes can be traced back to Ancient Rome under the name of Roman Bread. It’s probably obvious that French Toast is eaten all over the world, but there are some variations. In Scotland, it is eaten as a sandwich with sausage in between two slices of French Toast. In England it is sometimes eaten with Ketchup (now I get why my family eats ketchup on everything…) (Source)
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Did you make this and love it? Leave us a review, we’d love to hear from you!
- 3 eggs
- 1 Cup Macadamia Milk
- 1 Scoop vanilla protein powder plant based
- 3 Tbsp brown sugar
- 1 Tsp vanilla
- 1 Tsp cinnamon
- 4 Tbsp vegan butter for frying
- 10 Slices bread
- Slice bread into 1/2 inch slices and set out to dry. Preferably the day before, but if not, pop bread slices into the oven on a sheet tray, laid flat, and bake for 5 minutes at 350 degrees to dry out.
- Add eggs, macadamia milk, protein powder, brown sugar, and vanilla to a shallow wide dish. Whisk until well combined.
- Heat a frying pan with butter over medium heat.
- Using a fork, set a slice of bread into the batter, let sit for 30 seconds. Flip the bread to the other side and let sit for another 30 seconds.
- Transfer the slices to the frying pan and fry for 2-3 minutes per side until the batter is golden brown. Flip and repeat.
- Remove from pan and dip both sides in the batter again. Return to frying pan and fry until golden brown. Remove from pan and set aside.
- Repeat this process with all the slices of bread.
- Top with syrup, whip cream, and whatever else your heart desires!