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This quick and easy French toast recipe only takes a few ingredients, but it makes for a delicious breakfast that feels special, especially when topped with some thinly-sliced banana, cinnamon, and Greek yogurt!
Click here for a full-size blueberry cream cheese French Toast Casserole recipe!
A quick note: Don’t overdo the banana since you already have a carb source in the form of the bread. I like to slice an inch or two of banana very thinly so I can enjoy the flavor with my French toast without overdoing the carbs. There are some egg whites in the dipping mixture, but I recommend adding a bit more protein, either in the form of low-fat Greek yogurt or cottage cheese on top of your French toast or just by adding some collagen to your tea or coffee.
The recipe makes plenty of dipping mixture; you’ll actually have some left over. I thought about decreasing the amount but then there wouldn’t be enough volume to adequately soak the bread. If you’re multiplying this recipe to feed your family, you won’t need to multiply the dipping mixture as many times as the bread. I like to scramble up the leftover dipping mixture like scrambled eggs and eat it for extra protein; it tastes similar to the Cinnamon Roll scrambled egg recipe in this post.
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
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- French Toast Casserole
- ¼ c. unsweetened almond milk
- ¼ c. egg whites
- ¼ tsp. cinnamon
- 1/32 tsp. (1 doonk) THM Pure Stevia Extract Powder
- Dash salt
- Dash vanilla extract
- -
- 2 pieces of sprouted or cold-fermented bread (such as my Homemade Bread)
- Granulated sweetener
- Sugar-free maple syrup
- Whisk the first set of ingredients together. Soak the bread in the mixture for a few minutes, flipping it to make sure both sides get coated.
- Meanwhile, heat a skillet over medium-high heat. When it is good and hot, spray it with cooking spray and fry the pieces of bread on both sides until toasted.
- Sprinkle the French toast with some additional granulated sweetener of your choice and serve with sugar-free syrup. I like to top mine with some low-fat Greek yogurt or cottage cheese (for extra protein) and some sliced banana (only an inch or two, thinly sliced, so as not to overdo the carbs).
If you multiply this recipe for your family, you won't need to multiply the soaking mixture as many times as the bread. You'll have some liquid left over from this recipe (because you need enough volume to be able to soak the bread), but you can always fry it up and eat it like scrambled eggs.
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One of my favorite E breakfasts!
This looks delicious! How many of these would you eat? Do you add any FP’s with it?
This recipe makes a single serving and there are topping suggestions in step 3 of the recipe instructions. 🙂
When I make mine, after dipping/soaking the bread and putting it in the pan, I spoon more of the mixture on top, letting it soak in. The stuff that runs off gets smooshed/scrambled and incorporated before the flip. One of my favorite E breakfasts!
Made this today, and it was fabulous! I didn’t use syrup, just a sprinkle of powdered swerve and cinnamon, so I added just a bit of maple and butter extract. I will definitely be making this again soon! Thanks for the wonderful recipe.
This was delicious! Thank you!
May I ask what brand of sugar-free syrup you use or do you make your own? The one in the book didn’t turn out for me and the one brand I’ve tried from the store tastes gross. Thank you for all of your delicious recipes!
Hi Wendy! I’ve done both. I have a recipe in my cookbook, Necessary Food, and we often buy a Splenda-sweetened brand from the store for occasional use. The taste isn’t great, but it’s better than nothing. We’re currently just using the Ingles store brand.
Briana, do you mind telling me what brand of Greek yogurt you prefer to eat…..I was trying to find one today that was the most healthy! Thanks.
Hi Cordelia! There’s not really a specific brand I like to use, but Fage tastes better than some. It tends to be more expensive, but our local discount grocery store often carries it. We also make our own Greek yogurt: https://www.briana-thomas.com/easy-homemade-greek-yogurt-video-tutorial/