Protein French Toast: Easy Vegan Breakfast
The bread is a day or two old, there is no time for a big cook-up, and you still want a breakfast that feels special. This protein French toast uses a simple vanilla custard made with plant protein instead of eggs. Each slice comes out golden on the outside and soft in the middle, and it is on the table in about 15 minutes.
Why Make Protein French Toast?
Classic French toast relies on eggs and milk for the custard. This version uses plant milk thickened with protein powder and a little flour, which coats the bread the same way and fries up golden. It gives each serve a boost of protein, keeps the recipe vegan, and works with whatever bread you have. It is also an easy way to use up bread that is past its best.
Ingredients
Makes 4 slices (2 serves)
- 4 thick slices of day-old bread (sourdough, brioche-style vegan loaf or wholemeal)
- 3/4 cup (185 ml) plant milk
- 1 scoop (30 g) vanilla plant protein powder
- 2 tablespoons plain flour or chickpea flour
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- A pinch of nutmeg and salt
- 1 tablespoon oil or dairy-free spread for the pan
Method
- In a wide, shallow dish, whisk the milk and protein powder until smooth.
- Whisk in the flour, maple syrup, vanilla, cinnamon, nutmeg and salt. The custard should be about as thick as pouring cream. If it is too thick, add a splash more milk.
- Heat a large frying pan over medium heat and add half the oil.
- Dip a slice of bread into the custard for about 10 seconds on each side. Thick or very dry bread may need 15 seconds. You want it soaked but not falling apart.
- Lift it out, let the excess drip off, and lay it in the pan. Repeat with a second slice.
- Cook for 2 to 3 minutes on each side, until deep golden and slightly crisp. Turn the heat down a little if it browns too fast, because protein custard colours quickly.
- Keep the cooked slices warm in a low oven while you cook the rest.
Tips for Perfect Protein French Toast
- Use stale bread. Fresh bread soaks up too much custard and goes soggy. Day-old bread holds its shape.
- Choose thick slices. About 2 cm thick gives a soft, custardy middle.
- Keep the heat at medium. Too hot and the outside burns before the centre warms through.
- Whisk again between slices. The flour and powder settle, so give the custard a quick stir each time.
Topping Ideas
- Fresh berries, a dollop of coconut yoghurt and a drizzle of maple syrup
- Caramelised banana: slice a banana and fry it in the pan for 1 minute each side
- Stewed rhubarb or apple with a sprinkle of cinnamon
- Peanut butter, sliced strawberries and crushed peanuts
- A dusting of icing sugar and a squeeze of lemon for a classic finish
Flavour Variations
- Chocolate French toast: use chocolate protein powder and serve with raspberries.
- Salted caramel: use salted caramel powder and top with sliced pear and walnuts.
- Orange and cardamom: add 1/2 teaspoon orange zest and a pinch of cardamom to the custard.
- Baked French toast: layer soaked bread in a baking dish, pour over any leftover custard and bake at 180°C for 25 minutes. It is a handy option for a crowd.
Why Day-Old Bread Works Best
French toast was invented as a way to rescue bread that had started to dry out, and it still works best that way. Slightly stale bread has lost some moisture, so it can drink up the custard without collapsing. If your loaf is very fresh, lay the slices on a rack for an hour, or put them in a 150°C oven for 5 minutes to dry them out a little before soaking. Brioche-style vegan loaves give a rich, almost dessert-like result, while sourdough gives a chewier slice with a slight tang that balances sweet toppings.
Make It a Weekend Brunch
French toast is easy to scale up for friends. Double the custard, soak the slices in batches and keep them warm on a rack in a 100°C oven. Set out bowls of berries, sliced banana, yoghurt, nut butter and maple syrup, and let everyone build their own plate. With a pot of coffee and a jug of juice, it is a relaxed brunch that takes very little effort.
Quick FAQ
Can I make protein French toast without eggs? Yes. The custard uses plant milk, protein powder and flour, so it is completely egg free.
What is the best bread for protein French toast? Thick, day-old sourdough or a sturdy vegan loaf. It soaks up custard without falling apart.
Can I make it ahead? Cook the slices, cool them, then freeze them. Reheat in a toaster or a hot oven.
The Protein in This Breakfast
This French toast uses our Vanilla Flavoured Protein Powder as the base of the custard. It is plant based, whisks smoothly into milk and gives a gentle vanilla flavour that suits cinnamon and fruit. Next time the bread goes stale, turn it into breakfast.
