Chocolate Chip Protein French Toast Bake
User Reviews
5
Chocolate Chip Protein French Toast Bake
Description
The bake begins by arranging brioche bread cubes in a buttered dish and layering half of the mini chocolate chips on top. An egg mixture combining whole eggs, egg whites, almond milk, vanilla and almond extracts, cinnamon, protein powder, liquid stevia, and pancake syrup is whisked together and poured over the bread to soak through. The dish is refrigerated to allow the bread to absorb the custard thoroughly. Before baking at 350°F, the remaining chocolate chips and brown sugar are sprinkled over the top to create a slightly caramelized crust during baking.
The final result is a baked dish with a tender, moist interior rich in protein and bursts of melted chocolate throughout. The flavors are balanced between sweet vanilla, almond, and cinnamon with the added richness from the bread and custard. It can be served warm with a drizzle of syrup or enjoyed chilled for a different texture experience.
Liquid stevia is preferred here for smooth sweetness, but other sweeteners may be used to taste. The recipe supports gluten-free and dairy-free adaptations by substituting bread, protein powder, and chocolate chips as needed. This flexibility allows dietary needs to be met without significant changes to the dish's character.
Ingredients
- 12 lices bread I used brioche bread, cut into 1-inch cubes
- 6 egg large
- 3/4 cup egg white, 180g
- 2 cups almond milk or milk of choice, unsweetened, 480g
- 3/4 cup vanilla protein powder 90g
- 1/3 cup pancake syrup or pure maple syrup, sugar-free, 80g
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp cinnamon
- 1/4 tsp liquid stevia see notes
- 4 Tbsp mini chocolate chips divided, 60g
- 2 Tbsp brown sugar I used Truvia, or alternative, 24g
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
- Liquid stevia blends well to provide even sweetness; alternative sweeteners can be substituted if preferred.
- Use gluten-free bread to make the bake gluten-free, ensuring other ingredients are also compatible.
- Dairy-free versions require plant-based protein powder and dairy-free chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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