breakfast · american
Protein French Toast
Bread-pudding middle, caramelized edges, bakery energy. 42g protein.
Thick sourdough soaked in a vanilla-cinnamon custard, griddled until the outside is caramelized and the inside is like bread pudding. Whisking the protein powder into the milk first keeps the custard silky, and a 2-minute soak is all day-old bread needs.
8.1 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Custard
- ¼ cup ultra-filtered fat-free milk, or skim milk59 ml ultra-filtered fat-free milk, or skim milk
- 1 scoop vanilla whey protein powder1 scoop vanilla whey protein powder
- 2 large eggs2 large eggs
- ½ cup liquid egg whites120 ml liquid egg whites
- 1 tsp vanilla extract1 tsp vanilla extract
- 1 tsp ground cinnamon1 tsp ground cinnamon
- ⅛ tsp ground nutmeg⅛ tsp ground nutmeg
- ⅛ tsp kosher salt⅛ tsp kosher salt
French toast
- 6 oz day-old sourdough bread, 4 slices from a small loaf, about ¾ inch thick170 g day-old sourdough bread, 4 slices from a small loaf, about ¾ inch thick
- 2 tsp salted butter, divided2 tsp salted butter, divided
To serve
- ½ cup nonfat plain Greek yogurt115 g nonfat plain Greek yogurt
- 1 cup strawberries, sliced150 g strawberries, sliced
- 1 tbsp pure maple syrup15 ml pure maple syrup
Method
- In a shallow baking dish, whisk the milk and protein powder until completely smooth, about 30 seconds. Doing this first, before the eggs go…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Best fresh. Leftovers keep 2 days in the fridge; reheat in a toaster or a 375°F (190°C) oven for 5 to 6 minutes so the crust re-crisps.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
