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Protein French Toast Bites

Protein French Toast Bites with whole-grain bread get crispy edges and a soft, custardy center from a quick egg-and-protein soak. Cooked in batches until golden brown, then optionally tossed in a simple cinnamon-sugar coating and served with yogurt and berries.
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Prep Time 10 minutes
Cook Time 8 minutes
soak 5 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

French Toast Bites
  • 6 thick whole-grain bread cut into bite-sized cubes
  • 3 large eggs
  • 0.5 cup vanilla protein shake or milk
  • 1 scoop (30 g) vanilla protein powder
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tbsp maple syrup
  • 1 pinch salt
  • 1 tbsp butter
Cinnamon Sugar Coating (Optional)
  • 1 tbsp coconut sugar
  • 0.5 tsp cinnamon
For Serving
  • 1 Greek yogurt
  • 1 fresh strawberries
  • 1 blueberries
  • 1 tbsp maple syrup drizzle
  • 1 powdered sugar (optional)

Equipment

  • 1 nonstick skillet

Method
 

Make and soak the batter
  1. In a large bowl, whisk together eggs, protein shake (or milk), protein powder, vanilla extract, cinnamon, maple syrup, and salt until smooth.
  2. Add the bread cubes and gently toss until every piece is evenly coated.
  3. Let the bread soak for 3–5 minutes so the centers turn soft and custardy.
Cook until crisp
  1. Heat butter in a large nonstick skillet over medium heat until melted and lightly sizzling.
  2. Cook the bread cubes in batches for 6–8 minutes, turning often, until golden brown on every side.
  3. If using the coating, toss the hot bites with the combined cinnamon sugar mixture until lightly coated.
Serve
  1. Serve warm with Greek yogurt, fresh strawberries, blueberries, a drizzle of maple syrup, and powdered sugar if desired.

Notes

Pro tip: keep the skillet at medium heat and cook in batches so the bites brown instead of steaming. Store leftovers in the refrigerator up to 3 days; reheat in a skillet or toaster oven until crisp. Freezing works for up to 1 month—reheat from frozen. Dietary swap: for dairy-free, use dairy-free protein shake or milk and swap butter for a plant-based butter alternative.