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Pumpkin Protein French Toast

Prep: 5 min
Cook: 10 min
Total: 15 min


Ingredients for 4 servings

  • egg
  • egg white
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 scoops vanilla isolate whey protein (or unflavored)
  • 4oz almond milk, unsweetened
  • 2 tablespoons canned pumpkin (I used Simple Truth brand)
  • 8 slices multigrain bread (I used Dave’s 70 calorie Good Seed bread)
  • cooking spray
  • Garnish
    • 1/2 cup 2% Greek yogurt (2 tablespoons per serving)
    • 8 tablespoons sugar-free maple syrup


Step 1

Set oven to 420F.

Step 2

Whisk together the first 7 ingredients in a large bowl until smooth.

Step 3

Add the slices of bread to the batter, one by one, and let each piece soak for no more than 1 minute. Soaking too long will cause the bread to fall apart.

Step 4

Set a nonstick skillet on medium heat and lightly spray with cooking spray or olive oil.

Step 5

Add 2 or 3 slices of soaked bread, and be sure not to crowd the skillet. Cook on each side for approximately 1 minute, or until the edges are brown and slightly crispy.

Step 6

For meal prep, place the slices on a baking grid or a baking sheet lined with parchment paper. Bake in the oven for 5 to 7 minutes.

Step 7

Remove from the oven, then allow the slices to cool to room temperature. Add parchment paper between the slices, then store each portion in a sealable plastic bag.