Protein French Toast Bake

• 80 g French bread or brioche-style loaf, cubed (2.8 oz)
• 120 g Nonfat milk (½ cup)
• 15 g Vanilla whey protein powder (0.5 oz (about ½ scoop))
• 100 g (2 large eggs) Eggs
• 60 g (2 egg whites) Egg whites (2 large egg whites)
• 40 g Nonfat Greek yogurt (2¾ tbsp)
• 3 g Vanilla extract (¾ tsp)
• 1.5 g Ground cinnamon (½ tsp)
• 0.3 g Salt (a pinch)
• 10 g Maple syrup (½ tbsp)
• 50 g raw Blueberries (1.8 oz raw)

You'll need: Small baking dish (about 15 x 20 cm / 6 x 8 inch), Bowl, Whisk, Cooking spray or butter for the dish.

Method

1. Whisk the custard

   Whisk the whey into the milk first until there are no lumps. Then whisk in the eggs, egg whites, yogurt, vanilla, cinnamon, salt and half the maple syrup.

   Dissolve the whey in the milk first. It clumps if it meets the eggs dry.

2. Soak the bread

   Heat the oven to 180°C (350°F) and grease the baking dish. Put the bread cubes and blueberries in the dish, pour the custard over, press the bread down and leave for 10 minutes so it soaks it up.

   Press the bread down at the 5-minute mark. Dry cubes on top bake into hard croutons.

3. Bake until set

   Bake for 25–30 minutes, until puffed and golden and the center is fully set, with no wet egg when you press a knife in.

   Cover with foil if the top browns too fast before the middle sets.

4. Rest and drizzle

   Let the bake rest for 5 minutes so it firms up. Drizzle over the remaining maple syrup and serve warm.

   Resting makes it sliceable, not soupy.

Swaps

• French bread or brioche-style loaf, cubed → Whole-wheat bread, cubedMore fiber and a nuttier taste.
• Blueberries → Sliced strawberriesJuicier and a little sweeter.