Easy Overnight High Protein French Toast Casserole
This protein french toast casserole is a delicious breakfast that tastes like a classic french toast bake but with an extra protein boost to keep you full and energized. Instead of a sugary morning that leads to a sugar crash, this version uses cottage cheese, whole eggs, and optional vanilla protein powder to add a serious protein boost. It’s perfect for weekends, special occasions, or even meal prep, since you can assemble it ahead and bake it the next morning.
Equipment
- 9x13" casserole dish
Ingredients
- 14 ounces brioche bread about 4 cups, gluten-free or regular, cut into 1-inch cubes
- 1 ½ cups milk of choice I like almond milk for dairy free or Fairlife milk for more protein
- 1 cup cottage cheese whipped if desired, omit for dairy free
- 3 tablespoons butter divided, melted (dairy free if needed)
- 5 large eggs
- ½ cup egg whites
- ½ cup coconut sugar or brown sugar
- 1-2 scoops vanilla protein powder optional
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- Maple syrup for serving
- Optional toppings: fresh berries peanut butter, powdered sugar
Instructions
- Prep the baking dish. Preheat the oven to 350° Fahrenheit (skip if making overnight). Grease a 9x13 casserole dish with 1 tablespoon melted butter.
- Mix the custard. In a large bowl, whisk together the whole eggs, egg whites, milk of choice, cottage cheese, melted butter, vanilla extract, cinnamon, brown sugar, and kosher salt until smooth. Tip: blend your cottage cheese up ahead of time if you do not like the texture of curds.
- Prepare the bread. Slice brioche into 1-inch bread pieces, then add them to the baking dish, packing tightly into an even layer.
- Add the egg mixture. Pour the custard evenly over the bread so every cube gets a good bread soak.
- Bake. Bake for 35 to 45 minutes or until the top is golden brown, the edges are crispy, and the center is custardy.
- Serve. Top with fresh berries, maple syrup, or peanut butter. Serve warm.
Notes
Expert Tips & Tricks
- For the best results, let the bread soak for at least 15 minutes before baking, or refrigerate overnight.
- Want more protein? Add 1 to 2 scoops of vanilla protein powder to the custard.
- Use stale or day-old slices of bread to help the casserole hold together better.
- Swap brioche for challah bread, gluten-free bread, or high-protein bread.
- If making ahead, cover tightly with plastic wrap and store in the fridge.
Storage & Reheating
- Refrigerate: Store cooled leftovers in an airtight container for 3 to 4 days.
- Freeze: Wrap slices individually to freeze for up to 2 months.
- Reheat: Microwave or bake at 300°F until warmed through.
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