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Three slices of high protein French toast made with Greek yogurt custard on a cream plate with maple syrup
Emily Carter

High Protein French Toast

High protein french toast no protein powder · best bread for french toast · french toast custard ratio · how to keep french toast from being soggy · protein french toast recipe
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 557
Ingredients Method Notes

Ingredients
  

  • 105 g 3 slices day-old sourdough bread, about 1 inch thick
  • 100 g 2 large eggs
  • 70 g scant ⅓ cup plain Greek yogurt, 2%
  • 20 g 1½ tablespoons milk, 2%
  • 3 g ¾ teaspoon vanilla extract
  • 1 g ½ teaspoon ground cinnamon
  • 6 g ½ tablespoon unsalted butter
  • 10 g 2 teaspoons maple syrup

Method
 

  1. Loosen the yogurt first. Whisk the Greek yogurt and milk together in a wide shallow bowl until completely smooth. Do this before the eggs go anywhere near it.
  2. Add the eggs, cinnamon and vanilla. Whisk until the custard is one uniform colour with no streaks of white.
  3. Soak the bread 25 to 30 seconds per side. Day-old sourdough takes about that long. Press it gently into the custard rather than letting it float.
  4. Heat a skillet over medium-low and melt half the butter. Medium-low, not medium — this matters, and the reason is in the tips.
  5. Cook 3 to 4 minutes per side, until deeply golden. Add the remaining butter when you flip.
  6. Rest 1 minute before serving with the maple syrup.

Notes

  • Day-old bread absorbs the custard properly; fresh bread steams instead.
  • Medium-low heat matters: a yogurt custard browns faster than a milk one.
  • Keeps 3 days refrigerated or 2 months frozen. Reheat in a toaster, not a microwave.