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Protein French Toast Bites

Protein french toast bites that turn bread cubes into crispy, golden pieces with a fluffy center using a quick egg-and-protein soak. Pan-fried until crisp, then topped with yogurt and fresh fruit for a high-protein breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
soak 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

French Toast Bites
  • 6 thick whole wheat bread cut into 1-inch cubes
  • 4 large eggs
  • 0.5 cup high-protein milk Fairlife or similar
  • 1 scoop vanilla protein powder 30g
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp maple syrup
  • 1 tbsp butter
  • 1 cooking spray
Optional Toppings
  • 1 fresh strawberries sliced
  • 1 blueberries
  • 1 banana slices
  • 1 Greek yogurt
  • 1 maple syrup drizzle
  • 1 powdered sugar to finish
  • 0.25 cup chopped pecans

Equipment

  • 1 cast iron skillet
  • 1 nonstick skillet

Method
 

Make the batter and coat the bread
  1. In a large bowl, whisk the eggs, milk, protein powder, vanilla extract, cinnamon, nutmeg, and maple syrup until smooth.
  2. Add the bread cubes and gently toss until fully coated.
  3. Let the bread soak for 5 minutes.
Pan-fry the bites
  1. Heat a large nonstick skillet over medium heat.
  2. Add the butter and lightly coat the pan with cooking spray.
  3. Arrange the bread cubes in a single layer in the skillet.
  4. Cook for 2–3 minutes per side, turning frequently, until golden brown and crispy.
  5. Transfer the french toast bites to a serving plate.
Top and serve
  1. Top with Greek yogurt, fresh strawberries, blueberries, banana slices, and a drizzle of maple syrup.
  2. Finish with powdered sugar and chopped pecans if using.
  3. Serve immediately.

Notes

Pro tip: spread the cubes in a single layer so the exteriors crisp instead of steaming. Store leftovers in the refrigerator up to 3 days; rewarm in a skillet or toaster oven until hot. Freezing is not recommended because the texture softens. For a higher-protein boost, swap to extra high-protein milk and an unflavored whey casein blend while keeping the same soak and cook times.