French Toast
Thick-cut brioche French toast with vanilla custard, served with fresh berries, maple syrup, and whipped cream.
breakfasteasy
Thick-cut brioche French toast with vanilla custard, served with fresh berries, maple syrup, and whipped cream.
Per serving · Adjust servings below to scale ingredients
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Whisk eggs, milk, vanilla, cinnamon, and salt in a shallow dish.
Soak each bread slice 20-30 seconds per side.
Melt butter in a pan over medium heat.
Cook 2-3 min per side until golden brown.
Top with berries, maple syrup, and whipped cream.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
High-protein breakfasts set the tone for the entire day. Research consistently shows that consuming 30–40g of protein at breakfast reduces hunger hormones, stabilises blood sugar, and reduces overall calorie intake throughout the day compared to lower-protein morning meals. Each serving of French Toast delivers 16g of protein at 420 calories — that's 26 calories per gram of protein, making it a solid protein sources on this site. Protein accounts for roughly 15% of total calories in this dish. The 46g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 20g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
French Toast keeps surprisingly well. Refrigerate cooked French Toast in an airtight container for up to 3 days. Reheat in a dry pan over medium heat for 2–3 minutes per side to restore some crispness, or in a toaster oven at 180 °C for 5 minutes. Avoid microwaving — it makes the toast rubbery. French Toast also freezes well: layer with parchment and freeze for up to 2 months; reheat straight from frozen in a toaster or oven. This recipe makes 2 servings (16g protein, 420 calories each).
Yes, toast gets soggy quickly. Prep your toppings ahead, but assemble just before eating for the best texture contrast.
Swap heavy cream for coconut cream (dairy-free) or half-and-half (lighter). The sauce will be thinner but still delicious. Greek yogurt stirred in at the end also works.
The pan must be hot before the protein goes in — add oil and wait until it shimmers. Pat the protein completely dry first (moisture prevents browning). Don't crowd the pan; cook in batches with space between each piece.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
