The BEST Protein French Toast Casserole Recipe

maple syrup being poured over protein french toast casserole with berries

5 from 7 votes

The BEST Protein French Toast Casserole Recipe

If you’re looking for the perfect breakfast to serve on Christmas morning, Mother’s Day, or at an upcoming holiday brunch, look no further than this Protein French Toast Casserole! It’s the perfect make-ahead casserole. Simply prep the night before, and pop it in the oven the next morning for a stress-free, high protein breakfast that your whole family will love!

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: slices

Author: Mary Smith

Equipment

9 x 13 casserole dish

Ingredients

15 oz gluten free white bread I used a loaf of Canyon Gluten Free Country White Bread
½ cup raspberries fresh or frozen
½ cup blueberries fresh or frozen
½ cup strawberries sliced thin, fresh or frozen
4 eggs
2 cups liquid egg whites
½ cup cottage cheese
1 ¼ cups almond milk
⅓ cup maple syrup
zest from one lemon
2 tbsp lemon juice
2 tsp almond extract
1 tsp ground cinnamon
1 scoop vanilla protein powder

Instructions

Preheat oven to 350. Add the cubed bread to a sheet pan and spread it out evenly. Bake for 10 minutes, stirring halfway through.
Spray a 9x13 inch casserole dish with cooking spray. Add the toasted bread into the dish. Sprinkle the berries on top.
Combine the remaining ingredients in a blender. Blend on medium speed for about 10 seconds or until you can no longer see the cottage cheese curds and everything is well-combined. You don’t want to over-mix it, or it will be too frothy.
Pour the mixture over the bread and berries. Use a spatula to make sure all of the bread is coated / covered.
You can either bake immediately, or store (covered) in the fridge overnight until ready to bake the next morning. Bake at 350 for 45-50 minutes or until the egg is set. It will be puffy at first, but will settle down as it cools :)
Serve with more maple syrup and whipped cream, if desired, and enjoy!

Notes

If you have stale bread, that’s actually perfect for soaking up the custard! But if it’s fresh, try drying it out by toasting it for a little longer in the oven (about 10-15 minutes). This way, the bread absorbs the custard without getting mushy.

To make a dairy-free casserole, swap cottage cheese for dairy-free yogurt, and choose a dairy-free protein powder if needed. Spread dairy-free butter on top.
For a less sweet casserole, use less maple syrup or sugar-free syrup.

I use almond milk in this recipe - you can use unsweetened almond milk, vanilla almond milk, oat milk, or even heavy cream. It’s up to you!
Once the casserole has cooled to room temperature, cover it tightly with foil or transfer it to an airtight container. It will stay fresh in the fridge for up to 3 days.
To reheat, cover the casserole with foil and warm it in a 350°F oven for about 10-15 minutes, or until heated through. You can also reheat individual servings in the microwave for 1-2 minutes.

Nutrition