Ingredients
Scale
- 4 slices of high-protein bread or thick-cut whole grain bread
- 1/2 cup light or low-fat eggnog
- 1/2 cup liquid egg whites
- 1 scoop (approx. 30g) vanilla whey or casein protein powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- Non-stick cooking spray or a small amount of coconut oil
- Optional: Sugar-free maple syrup and fresh berries for topping
Instructions
- Step 1: Prepare the Protein Custard In a shallow dish or wide bowl, whisk together the light eggnog, liquid egg whites, vanilla protein powder, cinnamon, nutmeg, and vanilla extract. Ensure you whisk until the protein powder is completely dissolved and no clumps remain. Using a small hand frother can help achieve a perfectly smooth consistency for the batter.
- Step 2: Soak the Bread Place the bread slices into the eggnog mixture. Let each side soak for about 30 to 45 seconds. You want the bread to absorb the liquid thoroughly without becoming so soggy that it falls apart. If you are using thicker, sturdier bread like brioche or sourdough, you can soak it for a few extra seconds.
- Step 3: Cook to Golden Perfection Heat a non-stick griddle or large skillet over medium heat. Lightly coat the surface with cooking spray or coconut oil. Place the soaked bread slices onto the hot skillet. Cook for 3 to 4 minutes per side, or until the edges are crisp and the center is set. The protein powder can cause the bread to brown faster than usual, so keep an eye on the heat level.
- Step 4: Plating and Topping Transfer the French toast to a plate. Stack them high and top with a dusting of cinnamon or a splash of sugar-free maple syrup. Add a handful of fresh berries or a dollop of Greek yogurt for even more protein. Serve immediately while warm and fragrant.
- Cook Time: 20 minutes