6 slices bread gluten free, if needed * See notes

2 large eggs

3 large egg whites

1 teaspoon cinnamon

1/2 cup milk of choice

1/2 cup protein powder I used vanilla protein powder

1/2 teaspoon vanilla extract


In a mixing bowl, whisk together all the ingredients, except for the bread.

Dip each slice of bread in the 'custard' mixture, ensuring each slice is soaked. Repeat the process until all the bread is used.

Lightly spray a non-stick pan with cooking spray and place it over medium heat. Once hot, add slices of the bread and cook for 4-5 minutes, flipping halfway through.

Sift powdered sugar over the French toast and serve immediately.


* I used a higher protein bread, which added extra protein.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days.

TO FREEZE: Place the cooled French toast slices in individual ziplock bags and store them in the freezer for up to 6 months.

TO REHEAT: You can reheat the French toast by placing them in a toaster like you would normal bread, or in a preheated oven.


Serving: 1slice

Calories: 115kcal |Carbohydrates: 13g |Protein: 30-50g depending on the protein powder you choose |
Fat: 3g |
Sodium: 230mg |Potassium: 116mg |Fiber: 1g |
Vitamin A: 104IU |
Vitamin C: 1mg |Calcium: 92mg |Iron: 2mg | NET CARBS: 12g