Chocolate Chip Protein French Toast Bake

Name: Chocolate Chip Protein French Toast Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Ingredients: 12 slices bread, cut into 1-inch cubes; 6 large eggs; 3/4 cup egg whites (180g); 2 cups unsweetened almond milk (480g); 3/4 cup vanilla protein powder (90g); 1/3 cup sugar-free pancake syrup (80g); 1 tsp vanilla extract; 1 tsp almond extract; 1 tsp cinnamon; 1/4 tsp liquid stevia*; 4 Tbsp mini chocolate chips (60g); 2 Tbsp brown sugar or alternative (24g)

User Reviews

5.0

54 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8 servings
Calories
329 kcal
Course
Breakfast
Cuisine
American

Chocolate Chip Protein French Toast Bake

Heidi Hunt

Report

This Chocolate Chip Protein French Toast Bake is full of fluffy, french toast with melty, gooey chocolate in each bite! It's lightened up, protein-packed (although no one ever knows) and won't leave you with the sugar crash. It's easy to prep, freezer-friendly and always loved by everyone!!

Share:

I Made This!

40 people made this

Print

10 people printed this

Save this

32 people saved this

Ingredients

Servings

12 slices bread, cut into 1-inch cubes I used brioche bread
6 large eggs
3/4 cup egg whites (180g)
2 cups unsweetened almond milk (480g) or milk of choice
3/4 cup vanilla protein powder (90g)
1/3 cup sugar-free pancake syrup (80g) or pure maple syrup
1 tsp vanilla extract
1 tsp almond extract
1 tsp cinnamon
1/4 tsp liquid stevia* see notes
4 Tbsp mini chocolate chips (60g) divided
2 Tbsp brown sugar or alternative (24g) I used Truvia

Add to Shopping List

Instructions

Spray a 9x13" baking dish with nonstick cooking spray.
Arrange the bread in a single layer in the baking dish. Sprinkle half of the chocolate chips on top.
In a large bowl, whisk together the eggs, egg whites, milk, protein powder, syrup, vanilla extract, almond extract, cinnamon and liquid stevia. Pour the egg mixture over the bread in the baking dish, spreading it around to the liquid saturates the bread. Cover and refrigerate overnight (or at least for 30 minutes) if time allows.
Preheat the oven to 350 degrees F. Uncover the baking dish, sprinkle with the remaining chocolate chips and brown sugar and bake for 35-45 minutes, or until baked through. Cover with aluminum foil if it still needs to cook longer and you wish to not brown the top anymore.
Serve warm, drizzled with pancake syrup! This french toast bake is also DELICIOUS chilled!

Notes

*I prefer liquid stevia in this recipe because it blends with the liquid mixture better, making the whole bake sweeter, but you can sub your favorite sweetener of choice if you need.
To make gluten-free: Simply sub for your favorite gluten-free bread!
To make dairy-free: use a plant based protein powder and make sure your chocolate chips are dairy-free (I love Enjoy Life chocolate chips)

Nutrition Information

Show Details

Serving 1/8 of bake (227g) Calories 329kcal (16%) Carbohydrates 38.5g (13%) Protein 21.5g (43%) Fat 9.9g (15%) Saturated Fat 2.7g (14%) Fiber 2.3g (9%) Sugar 8.8g (18%)