Go Back

Protein French Toast Bites

Protein French toast bites with a lightly crisp, golden exterior and soft, custardy centers—made by soaking thick whole wheat bread in a high-protein egg mixture and pan-cooking until browned. Ready in about 20 minutes, they’re ideal for quick breakfasts and meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
soak 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

French toast base
  • 6 thick whole wheat bread Cut into bite-sized cubes.
  • 4 large eggs Use large eggs.
  • 0.5 cup vanilla protein shake Or use Fairlife milk.
  • 1 scoop (30g) vanilla protein powder 1 scoop equals 30g.
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp maple syrup
  • 1 tbsp butter For cooking.
  • cooking spray Use to prevent sticking.
Optional toppings
  • fresh strawberries Optional.
  • blueberries Optional.
  • banana slices Optional.
  • greek yogurt Optional.
  • maple syrup Optional drizzle.
  • powdered sugar Optional dusting.

Equipment

  • 1 cast iron skillet

Method
 

Make the protein egg mixture
  1. In a large bowl, whisk the eggs, protein shake, protein powder, vanilla extract, cinnamon, nutmeg, and maple syrup until smooth.
  2. Add the bread cubes and gently toss until evenly coated.
  3. Let the bread soak for 5 minutes.
Cook the French toast bites
  1. Heat a large nonstick skillet over medium heat until hot.
  2. Add the butter and coat lightly with cooking spray.
  3. Add the soaked bread cubes in a single layer and cook for 2–3 minutes.
  4. Turn frequently and cook until golden brown on all sides, 2–3 minutes more per side as needed.
  5. Transfer the French toast bites to a serving plate.
Serve
  1. Top with fresh strawberries, blueberries, banana slices, and Greek yogurt.
  2. Drizzle with maple syrup and serve warm.

Notes

Pro tip: cut the bread into similar-size cubes so every bite soaks evenly and browns at the same rate. Store leftovers in the fridge for up to 3 days and reheat in a skillet over medium heat until warmed through. Freezing is not recommended for best texture, but you can freeze cooked bites briefly and re-crisp in a toaster oven. For a lower-sugar option, use a zero-sugar vanilla protein shake or swap in unsweetened milk and keep the maple syrup minimal.