Ingredients
Scale
- 8 cups whole grain or sourdough bread, cubed
- 1.5 cups mixed berries (blueberries, raspberries, and sliced strawberries)
- 1.5 cups unsweetened almond milk (or milk of choice)
- 1 cup liquid egg whites
- 2 scoops vanilla whey or casein protein powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or sugar-free sweetener
- 1/4 teaspoon salt
- Cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray to ensure the French toast doesn’t stick to the sides during the baking process.
- Cut your bread into roughly 1-inch cubes. Place the bread cubes into the prepared baking dish and spread them out evenly. Scatter about 1 cup of the mixed berries over the bread, tucking some into the gaps between the cubes.
- In a large mixing bowl, whisk together the milk, egg whites, protein powder, cinnamon, vanilla extract, sweetener, and salt. Whisk vigorously until the protein powder is fully dissolved and the mixture is smooth. If you find the powder is clumping, you can use a blender for a few seconds to get a perfect consistency.
- Pour the liquid mixture evenly over the bread and berries in the baking dish. Use a spatula to gently press down on the bread cubes to ensure every piece is submerged and soaking up the custard. Let it sit for about 5 to 10 minutes so the bread absorbs the liquid.
- Sprinkle the remaining 1/2 cup of mixed berries over the top. Place the dish in the center rack of the oven and bake for 35 to 40 minutes. The bake is ready when the top is golden brown and the center is set and no longer jiggly.
- Remove the dish from the oven and let it cool for about 5 minutes. This allows the custard to set fully, making it easier to slice into clean portions.
- Cook Time: 50 minutes
- Diet: High-Protein, Vegetarian