Starting your morning with Fluffy Cinnamon French Toast with a Protein Hit is the kind of breakfast that makes you feel good from the very first bite. It’s warm, soft, and perfectly spiced with cinnamon – but what really makes it special is the extra protein that keeps you feeling full, energized, and ready to take on the day.
Although it’s called French toast, this version is more of a modern American-style brunch. It takes the comforting idea of soaking bread in a sweet, spiced custard but adds a delicious, wholesome twist – protein-packed and balanced to keep you satisfied all morning.
The base of this recipe, the eggs and Greek yoghurt, are the real power players here. They’re loaded with high-quality protein that supports muscle recovery, helps maintain steady energy, and keeps you full for hours. Using one whole egg and one egg white gives you the best of both worlds – richness from the yolk and a light, fluffy texture from the white without too much fat.
Then there’s the nut butter, bringing healthy fats and extra protein to the plate. Whether you go for almond, peanut, or cashew butter, that drizzle adds a creamy, satisfying finish that ties everything together.
The blueberry compote isn’t just for color or sweetness – blueberries are bursting with antioxidants and natural sugars that provide a gentle energy lift. The addition of chia seeds helps the compote thicken naturally while adding even more protein, fiber, and omega-3s.
Altogether, this breakfast offers around 32 grams of protein, making it a powerhouse way to start the day. It’s warm, comforting, and just a little bit indulgent – exactly what mornings should be. Pair it with a strong coffee and you’ve got the kind of breakfast that makes you feel both nourished and spoiled in the best way.
Fluffy Cinnamon French Toast with a Protein Hit
Equipment
- Mixing Bowl
- Saucepan
Ingredients
For the French toast:
- 1 extra-large egg
- 1 egg white
- 1 teaspoon brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ cup milk of your choice 60ml
- 1 thick slice sourdough or French bread
For the blueberry compote:
- 2½ cups frozen blueberries 500g
- 1 tablespoon chia seeds
- 3 tablespoons honey
To serve:
- Greek yoghurt
- Nut butter of your choice
Instructions
Make the compote:
- In a pan over medium heat, cook the blueberries for about 5 minutes until they’ve released their juices. Stir in the chia seeds and cook for another 3–4 minutes until it starts to thicken. Add the honey, stir well, and set aside to cool.
Prepare the French toast:
- In a bowl, whisk together the egg, egg white, cinnamon, milk, sugar, and vanilla extract. Lay the thick slice of bread in the mixture and let it soak for one minute per side.
Cook:
- Heat a pan over medium heat and add a little butter or oil. Fry the soaked bread for about 3 minutes on each side, until golden and slightly crisp.
Serve:
- Plate up the French toast and top with a generous dollop of Greek yoghurt, a spoonful of blueberry chia compote, and a drizzle of nut butter. Enjoy warm!
Did you make this recipe?
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