Christmas morning calls for something special, but it doesn’t have to be complicated. This high protein French toast bake is cozy, festive, and easy to assemble the night before. It bakes up golden and custardy with a hint of cinnamon and vanilla, and it’s packed with protein to keep everyone full through gift opening.
No stovetop flipping, no stress—just slice, serve, and enjoy. It’s the kind of tradition you’ll want to repeat every year.
Why This Recipe Works
- High protein without sacrificing flavor: Greek yogurt, eggs, and protein powder boost the protein while keeping the texture rich and creamy.
- No-fuss for busy mornings: Assemble ahead, refrigerate overnight, and bake in the morning. It’s perfect for hosting.
- Comforting holiday flavors: Cinnamon, vanilla, and a touch of nutmeg deliver classic French toast warmth.
- Great texture: Thick bread cubes soak up the custard without getting soggy, so you get tender centers and crisp tops.
- Easy to customize: Swap milk, bread, spices, or toppings to fit your family’s tastes and dietary needs.
What You’ll Need
- 1 loaf sturdy bread (brioche, challah, or thick whole-grain; about 14–16 ounces), cut into 1-inch cubes
- 8 large eggs
- 1 3/4 cups milk (dairy or unsweetened almond milk)
- 1 cup plain Greek yogurt (2% or 0%)
- 1/2 cup vanilla or unflavored whey or plant-based protein powder
- 1/4 cup pure maple syrup (plus more for serving)
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 2 tablespoons melted butter or coconut oil (for greasing and drizzling)
- Optional add-ins: 1/2 cup chopped pecans or walnuts, 1/2 cup fresh or frozen berries, zest of 1 orange
- Optional toppings: powdered sugar, extra Greek yogurt, fruit, or a high-protein yogurt drizzle
Step-by-Step Instructions
- Prep the pan: Grease a 9×13-inch baking dish with melted butter or coconut oil.
- Dry the bread slightly: Use day-old bread if possible.
If fresh, toast cubes on a sheet pan at 300°F (150°C) for 8–10 minutes to remove some moisture.
- Make the custard: In a large bowl, whisk eggs, milk, Greek yogurt, protein powder, maple syrup, vanilla, cinnamon, nutmeg, and salt until smooth with no protein powder lumps.
- Assemble: Add bread cubes to the dish. Pour the custard evenly over the top. Gently press the bread down so every piece gets coated.
Sprinkle nuts or berries if using. Drizzle with remaining melted butter.
- Rest: Cover and refrigerate for at least 30 minutes, ideally overnight. This helps the bread absorb the custard.
- Bake: Preheat oven to 350°F (175°C).
Uncover and bake for 35–45 minutes, until the center is set and the top is golden with crisp edges.
- Finish and serve: Let rest 10 minutes. Dust with powdered sugar if desired, slice, and serve warm with maple syrup, fruit, or a dollop of Greek yogurt.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in a 325°F (165°C) oven for 10–15 minutes or microwave in 30-second bursts until heated through.
Health Benefits
- Protein for staying power: Eggs, Greek yogurt, and protein powder support satiety and stable energy.
- Balanced macros: Carbs from bread, protein from dairy and powder, and a little fat help curb cravings and prevent blood sugar spikes.
- Calcium and probiotics: Greek yogurt adds calcium and gut-friendly cultures (check labels if heating-sensitive cultures matter to you).
- Smarter sweetness: Maple syrup offers flavor with less total sugar than traditional French toast bakes drowning in syrup.
Common Mistakes to Avoid
- Using very soft bread: It can turn mushy.
Choose sturdy loaves or lightly toast the cubes first.
- Skipping the rest time: The soak is key for even texture. Aim for at least 30 minutes, preferably overnight.
- Overbaking: This dries it out. Pull it when the center is set but still tender.
- Not whisking the protein powder well: Lumps can form.
Whisk thoroughly or blend the custard for a few seconds.
- Too much liquid with delicate add-ins: Frozen berries add moisture; decrease milk by 2–3 tablespoons if using a lot.
Alternatives
- Dairy-free: Use almond or oat milk, a dairy-free Greek-style yogurt, and plant-based protein powder.
- Gluten-free: Choose a gluten-free brioche or sandwich bread that’s thick and sturdy.
- No added sugar: Skip maple syrup in the custard and serve with fruit or a light drizzle at the table.
- Flavor twists: Add orange zest and cranberries, or swap cinnamon for pumpkin pie spice. A splash of almond extract is lovely.
- Extra-crisp topping: Mix 2 tablespoons oats with 1 tablespoon chopped nuts and 1 teaspoon coconut sugar; sprinkle on top before baking.
Can I assemble this two days ahead?
Yes, but for best texture, bake within 24 hours. If prepping 48 hours ahead, keep the bread and custard separate and combine the night before.
What protein powder works best?
Whey isolates blend smoothly and bake well.
For dairy-free, use a fine plant-based blend like pea or rice. Choose vanilla or unflavored to control sweetness.
How do I know it’s done?
The center should be set with no visible liquid when you nudge it, and a knife inserted in the middle should come out mostly clean. The top will be golden and lightly crisp.
Can I reduce the eggs?
You can drop to 6 eggs and add 1/4 cup more Greek yogurt, but the bake will be slightly less firm and lower in protein.
How can I make it sweeter?
Increase maple syrup to 1/3–1/2 cup or serve with a vanilla Greek yogurt drizzle.
You can also add a few chocolate chips on top before baking.
Final Thoughts
This High Protein Christmas Morning French Toast Bake brings comfort, convenience, and nourishment to your holiday table. It’s simple to prep, easy to customize, and hearty enough to keep everyone satisfied. Make it once, and it just might become your new Christmas tradition.
Enjoy the cozy flavors, the crisp edges, and the time you get back with the people you love.