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High Protein Pumpkin French Toast

High Protein Pumpkin French Toast
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This protein-packed pumpkin French toast combines the cozy flavors of pumpkin pie with a hearty, high-protein breakfast. Thick slices of bread are soaked in a custard of eggs, cottage cheese, pumpkin puree, and warm spices, then pan-fried to golden perfection. Each serving delivers over 25 grams of protein, making it a satisfying and nutritious start to the day.

Ingredients

Scale
  • 8 large slices (about 1 inch thick) day-old brioche or whole wheat bread (about 12 oz / 340g total)
  • 4 large eggs (24g protein total)
  • 1 cup full-fat cottage cheese (25g protein total)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup milk (2% or whole, 2g protein total)
  • 2 tbsp maple syrup or honey (0g protein)
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 2 tbsp unsalted butter, divided, for cooking

Instructions

  1. In a blender, combine the eggs, cottage cheese, pumpkin puree, milk, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Blend on high for 20-30 seconds until completely smooth and no cottage cheese curds remain. The mixture should be thick but pourable; if too thick, add an extra tablespoon of milk.
  2. Pour the custard into a shallow dish wide enough to fit a slice of bread. The dish should be at least 9×13 inches for easy dipping.
  3. Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of the butter and let it melt, tilting the pan to coat the surface. The butter should foam then subside; do not let it brown.
  4. While the butter melts, dip one slice of bread into the custard, letting it soak for 10-15 seconds per side. Lift the slice and let excess drip off for a few seconds. The bread should be fully saturated but not falling apart.
  5. Place the soaked bread in the hot skillet. Cook for 2-3 minutes per side, until the bottom is deep golden brown and the edges are set. Flip carefully using a thin spatula. The surface should feel firm to the touch, not soggy.
  6. Repeat with remaining slices, adding the remaining 1 tablespoon butter halfway through. Do not overcrowd the pan; cook in batches if needed. Keep cooked slices warm on a baking sheet in a 200°F (93°C) oven.
  7. Serve immediately, topped with a dollop of Greek yogurt (optional), a drizzle of maple syrup, and a sprinkle of cinnamon. For extra protein, serve with a side of turkey sausage or a scoop of vanilla protein powder whisked into the syrup.

Notes

Storage: Refrigerate leftover French toast in an airtight container for up to 3 days. Freezing: Place cooled slices in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Reheating: For best texture, reheat in a toaster or toaster oven at 350°F (177°C) for 5-7 minutes until crisp. For microwave, heat on high for 30-45 seconds, but the bread will be softer.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-pumpkin-french-toast/