Ingredients
Scale
- 8 slices of thick-cut whole grain or brioche bread
- 3 large eggs
- 1/2 cup liquid egg whites
- 1/2 cup plain Greek yogurt (0% or 2% fat)
- 1/4 cup unsweetened almond milk or milk of choice
- 1 scoop vanilla protein powder (optional, for extra protein)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Cooking spray or a small amount of butter for the pan
Instructions
- Take your thick-cut bread slices and cut each one into three or four even strips. Using slightly stale bread works best because it absorbs the custard without becoming too soggy. If your bread is very fresh, you can lightly toast the slices in the oven for a few minutes before cutting them.
- In a wide, shallow bowl, whisk together the eggs, egg whites, Greek yogurt, milk, vanilla extract, and cinnamon. If you are using protein powder, add it now and whisk vigorously to ensure there are no clumps. The Greek yogurt adds a wonderful tang and a massive protein boost that creates a rich, creamy coating.
- Heat a large non-stick griddle or skillet over medium heat and lightly grease it with cooking spray or butter. Dip each bread stick into the custard mixture. Let it soak for about 5 to 10 seconds per side. Do not let them sit too long, or the sticks will fall apart. Lift the stick and let any excess custard drip back into the bowl before placing it on the hot griddle.
- Place the soaked sticks on the griddle in a single layer. Cook for 3 to 4 minutes per side until they turn golden brown and slightly crispy. Make sure to flip them carefully using a spatula. Once cooked, remove them from the heat and let them cool completely on a wire rack if you plan to freeze them.
- To save these for later, place the cooled French toast sticks on a baking sheet lined with parchment paper. Ensure they are not touching. Place the sheet in the freezer for one hour. Once frozen solid, transfer the sticks into a zip-top freezer bag. This “flash freeze” method prevents them from sticking together in the bag.
- Cook Time: 25 minutes