QiMeal
Protein French Toast
Protein French Toast · ready in 22 min · 2 servings · 359 kcal per serving · easy · 6 ingredients
A protein rich spin on classic French toast, with bread soaked in egg, milk, protein powder, and cinnamon before a buttery golden fry.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
- kcal
- 359
- Difficulty
- easy
Ingredients · 2 servings
- 4 sliceBread
- 2Egg, beaten
- 30 gProtein powder
- 120 mlMilk
- 2 gCinnamon, ground
- 10 gButter
Equipment
stovetop, bowl, whisk, shallow dish, skillet, spatula, plate, tongs
Instructions
- Mise En Place
Gather bread, eggs, protein powder, milk, cinnamon, butter, a bowl, whisk, shallow dish, skillet, spatula, and plate. · 1 min
What to look for: All ingredients are measured and tools are within reach.
- Mix Custard
Whisk eggs, milk, protein powder, and cinnamon in a bowl until smooth, with no dry protein powder clumps visible. · 3 min
What to look for: Custard looks smooth, lightly thick, and speckled with cinnamon.
- Heat Butter
Heat butter in a skillet over medium heat until melted and lightly foaming, then lower the heat if the butter browns quickly. · 2 min
What to look for: Butter is melted, foamy, and still pale gold.
- Soak Bread
Dip 2 bread slices in the custard for 15 seconds per side, letting the center absorb liquid while the slices still hold their shape. · 1 min
What to look for: Bread is evenly coated but not falling apart.
- Fry First Side
Fry soaked bread in the skillet until the underside turns deep golden and the edges look set, about 3 minutes. · 3 min
What to look for: Underside is golden with lightly crisp edges.
- Flip And Finish
Flip each slice and fry until the second side is golden, the center feels springy, and no wet custard shows on the surface. · 3 min
What to look for: Both sides are evenly golden and the surface looks set.
- Repeat Batch
Repeat dipping and frying with the remaining bread, keeping the skillet lightly coated so the toast browns without sticking. · 6 min
What to look for: Second batch matches the first batch in color and texture.
- Serve Hot
Serve the French toast hot, spooning any soft cooked custard bits from the skillet over the slices for a simple protein breakfast. · 1 min
What to look for: Toast is hot, golden, and ready to eat.
Nutrition (per serving)
| kcal | 359 |
|---|---|
| Protein | 26 g |
| Carbohydrates | 35 g |
| of which sugars | 7 g |
| Fat | 13 g |
| of which saturated | 6 g |
| Fibre | 2 g |
| Sodium | 430 mg |
Nutri-ScoreB
Allergens
Contains: gluten, eggs, milk
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Warm in a lightly buttered skillet over medium heat until hot in the center and crisp at the edges.
Ingredient substitutions
Egg
- Milk: Use only if avoiding egg texture is acceptable, since the custard will set less firmly.
Milk
- Water: Use only if milk is unavailable, as the custard will be less rich.
Cinnamon
- Sugar: Use only if cinnamon is unavailable, for sweetness without warm spice.
Butter
- Olive oil: Use the same weight for frying if butter is unavailable.
