Make-Ahead Cinnamon Protein French Toast Bake

Name: Make-Ahead Cinnamon Protein French Toast Bake
Total time: 1 h
Yield: 6 servings
Cuisine: American comfort
Ingredients: 12 slices whole-wheat bread, cubed; 2 cups liquid egg whites; 4 large eggs; ¾ cup low-fat cottage cheese; 1 cup milk; 3 scoops vanilla whey protein powder; 1 cup plain Greek yogurt, for serving; 8 oz strawberries, sliced; 2 tbsp maple syrup; 1 tbsp brown sugar; 2 tsp cinnamon; 2 tsp vanilla extract; pinch of salt; cooking spray

BreakfastAmerican comfort60 minServes 6390 kcal39 g protein

Cubes of whole-wheat bread soaked overnight in a vanilla-cinnamon custard of eggs, egg whites, blended cottage cheese and whey, then baked puffy and golden. All the cozy brunch vibes of French toast casserole with real protein.

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Ingredients

12 slices whole-wheat bread, cubed
2 cups liquid egg whites
4 large eggs
¾ cup low-fat cottage cheese
1 cup milk
3 scoops vanilla whey protein powder
1 cup plain Greek yogurt, for serving
8 oz strawberries, sliced

From your pantry: 2 tbsp maple syrup, 1 tbsp brown sugar, 2 tsp cinnamon, 2 tsp vanilla extract, pinch of salt, cooking spray.

Instructions

Heat the oven to 350°F. Spread the bread cubes on a sheet pan and toast 10 minutes, until dry but not browned. Coat a 9x13-inch baking dish with cooking spray and add the bread.
Blend the cottage cheese, eggs, egg whites, milk, protein powder, maple syrup, cinnamon, vanilla and salt until smooth, about 15 seconds.
Pour the custard evenly over the bread and press the cubes down so they soak. Cover and refrigerate at least 1 hour or overnight.
Uncover, sprinkle with the brown sugar and bake at 350°F until puffed, golden and set in the center, 35 to 40 minutes.
Rest 5 minutes, cut into 6 pieces and serve with Greek yogurt and strawberries.

Tip: Toasting the bread first is the key. Dry cubes drink up the custard without turning to mush, which matters with a lean, protein-heavy custard.