Looking for a delicious high-protein breakfast you can take on the go? This High-Protein French Toast Bread Pudding takes everything you love about French toast and bakes it into a cozy, sliceable loaf with over 30 grams of protein per serving.
This recipe is one of my favorite ways to make mornings feel a little more special without adding extra work.
Instead of standing over the stove flipping slices of French toast, I just bake everything into a golden, custardy loaf that’s ready to slice and serve.
It has the same cozy flavors with cinnamon, vanilla, and a hint of sweetness, but with a nourishing twist thanks to high-protein bread, Greek yogurt, and protein powder.
I usually bake it on Sunday so I can grab a slice during the week, and it feels like I’m treating myself even on the busiest mornings.
A drizzle of maple syrup or a spoonful of Greek yogurt on top makes it complete.
Why You’ll Love This Recipe
- Protein-packed and filling – Each slice has over 30 grams of protein, which means you’ll stay full and satisfied all morning.
- No skillet required – Everything bakes in one pan, so you get all the French toast flavor without the mess.
- Make-ahead friendly – I love baking this on Sunday and having breakfast ready for the week.
- Cozy and comforting – With cinnamon, vanilla, and a touch of sweetness, it tastes like a treat while still being nourishing.
- Easy to customize – Add berries, apples, or even a sprinkle of chocolate chips to make it your own.
Key Ingredients
- High-protein bread – The foundation of the recipe. Look for options like Dave’s Killer Bread or Carbonaut for the best protein boost.
- Whole eggs – Add richness, flavor, and structure to the bread pudding.
- Liquid egg whites – Keep the texture light while adding extra protein.
- Plain Greek yogurt – It makes the custard creamy and adds more protein.
- Vanilla protein powder – Enhances both flavor and protein content.
- Plant-based milk – Keeps the custard moist and light.
- Maple syrup – Just enough sweetness to balance the eggs and cinnamon.
- Vanilla extract – Rounds out the flavor with warmth and depth.
- Cinnamon – A must for that classic French toast taste.
How to Make This High-Protein French Toast Bread Pudding
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper so the bread pudding lifts out easily.
- In a mixing bowl, whisk together the eggs, liquid egg whites, Greek yogurt, plant-based milk, protein powder, maple syrup, vanilla, cinnamon, and salt until smooth and creamy.
- Add the cubed bread to the bowl and let it sit for 5 to 10 minutes, gently stirring so every piece is coated.
- Pour the mixture into the prepared loaf pan and press it down lightly with the back of a spoon so it bakes evenly.
- Place in the oven for 35 to 45 minutes, until the top is golden and the center is set.
- Let the loaf cool slightly, then slice it into six pieces.
- Enjoy warm or cold with toppings like maple syrup, Greek yogurt, or fresh berries.
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Tips & Variations
- Add a fruity twist – Fold in blueberries, raspberries, or chopped apples before baking for bursts of flavor.
- Play with flavors – Try orange zest, nutmeg, or pumpkin spice if you want a seasonal spin.
- Make it sweeter – Use a flavored protein powder like cinnamon roll, vanilla cupcake, or even chocolate.
- Single-serve option – Bake the mixture in a muffin tray for individual portions that feel extra special.
Storage & Meal Prep
This bread pudding keeps really well, which makes it perfect for meal prep.
Store your slices in an airtight container in the refrigerator for up to 4 days.
If you want to save some for later, wrap individual portions and freeze them for up to two months.
When you’re ready to eat, simply reheat a slice in the microwave for 30 to 60 seconds or pop it into a toaster oven until warmed through.
More High-Protein Breakfast Ideas
High-Protein French Toast Bread Pudding
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Ingredients
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a mixing bowl, whisk together 3 eggs, ¾ cup liquid egg whites, ½ cup Greek yogurt, ¾ cup almond milk, 2 scoops protein powder, ¼ cup maple syrup, 1 tsp vanilla extract, 1 tsp cinnamon, and a pinch of salt until smooth.
- Add the cubed bread and let it soak in the mixture for 5 to 10 minutes, gently stirring to coat.
- Transfer the mixture to the prepared loaf pan, pressing it down lightly.
- Bake for 35 to 45 minutes, or until golden brown and set in the center.
- Allow to cool slightly before slicing into 6 servings.
- Serve warm or cold, with toppings like maple syrup, Greek yogurt, or fresh berries.
Nutrition
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Slice and freeze in individual portions for up to 2 months. Reheat in the microwave or toaster oven.
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