French Toast Bake
Indulge in a delightful high-protein French toast bake that’s not only a breeze to whip up but also a fantastic meal prep option! Layer fluffy bread with rich eggs and a splash of vanilla, then let it soak up all those mouthwatering flavors before baking to golden perfection. Get ready to savor a breakfast that’s both satisfying and scrumptious!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 1 egg
- 1/2 cup egg whites (120 ml)
- 1 tablespoon plain Greek yogurt (15 ml)
- 2 tablespoons milk (30 ml)protein shake milk for higher protein
🫙Pantry Staples(1)
- splash of vanilla extractoptional
🧂Spices & Seasonings(1)
- cinnamon
📦Other(1)
- 3 slices of sourdough2 slices can be used
👨🍳 Instructions
- 1
Preheat your oven to 350 degrees.
- 2
Crack one egg into each container and add half a cup of egg whites.
- 3
Add one tablespoon of plain Greek yogurt and two tablespoons of milk into each container.
- 4
Add a splash of vanilla extract and a generous amount of cinnamon to each container.
- 5
Mix well to combine the ingredients.
- 6
Add three slices of sourdough into each container and mix until everything is coated evenly.
- 7
Sprinkle a little more cinnamon on top.
- 8
Bake in the oven for 20 minutes.
- 9
Once baked, serve with frozen blueberries and sugar-free syrup.
💡 Pro Tips
- ✓Use day-old or stale sourdough because its lower moisture content (around 30-35% vs 40%+ fresh) allows the bread to absorb the custard mixture without disintegrating into mush.ingredient30-35% moisture
- ✓Let the bread soak in the egg-milk mixture for a full 10-15 minutes before baking, not just a quick coat, so the custard fully penetrates the crumb structure via capillary action rather than sitting only on the surface.timing10-15 minutes
- ✓Whisk the egg whites and whole egg together vigorously until slightly frothy before adding dairy, since this incorporates air and denatures proteins early, leading to a lighter, more custardy set instead of a dense, rubbery texture.technique1 egg + 1/2 cup egg whites per portion
- ✓Bake at 350°F for 20 minutes only until the internal temperature hits 165-170°F, since egg proteins fully coagulate at 160°F and pushing past 170°F will cause overcooking and a dry, spongy result.timing165-170°F internal temp
- ✓Use individual oven-safe ramekins or containers instead of one large pan so the custard-to-bread ratio stays consistent and each portion cooks through evenly within the 20-minute window without a soggy center.equipment20 minutes at 350°F
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
French Toast Bake
Indulge in a delightful high-protein French toast bake that’s not only a breeze to whip up but also a fantastic meal prep option! Layer fluffy bread with rich eggs and a splash of vanilla, then let it soak up all those mouthwatering flavors before baking to golden perfection. Get ready to savor a breakfast that’s both satisfying and scrumptious!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 1 egg
- 1/2 cup egg whites (120 ml)
- 1 tablespoon plain Greek yogurt (15 ml)
- 2 tablespoons milk (30 ml)protein shake milk for higher protein
🫙Pantry Staples(1)
- splash of vanilla extractoptional
🧂Spices & Seasonings(1)
- cinnamon
📦Other(1)
- 3 slices of sourdough2 slices can be used
👨🍳 Instructions
- 1
Preheat your oven to 350 degrees.
- 2
Crack one egg into each container and add half a cup of egg whites.
- 3
Add one tablespoon of plain Greek yogurt and two tablespoons of milk into each container.
- 4
Add a splash of vanilla extract and a generous amount of cinnamon to each container.
- 5
Mix well to combine the ingredients.
- 6
Add three slices of sourdough into each container and mix until everything is coated evenly.
- 7
Sprinkle a little more cinnamon on top.
- 8
Bake in the oven for 20 minutes.
- 9
Once baked, serve with frozen blueberries and sugar-free syrup.
💡 Pro Tips
- ✓Use day-old or stale sourdough because its lower moisture content (around 30-35% vs 40%+ fresh) allows the bread to absorb the custard mixture without disintegrating into mush.ingredient30-35% moisture
- ✓Let the bread soak in the egg-milk mixture for a full 10-15 minutes before baking, not just a quick coat, so the custard fully penetrates the crumb structure via capillary action rather than sitting only on the surface.timing10-15 minutes
- ✓Whisk the egg whites and whole egg together vigorously until slightly frothy before adding dairy, since this incorporates air and denatures proteins early, leading to a lighter, more custardy set instead of a dense, rubbery texture.technique1 egg + 1/2 cup egg whites per portion
- ✓Bake at 350°F for 20 minutes only until the internal temperature hits 165-170°F, since egg proteins fully coagulate at 160°F and pushing past 170°F will cause overcooking and a dry, spongy result.timing165-170°F internal temp
- ✓Use individual oven-safe ramekins or containers instead of one large pan so the custard-to-bread ratio stays consistent and each portion cooks through evenly within the 20-minute window without a soggy center.equipment20 minutes at 350°F