This French toast uses egg whites and a powdered peanut butter-protein glaze to hit 37 grams of protein in a single serving — without tasting like a compromise. The raisin bread handles most of the sweetness, so you’re not relying on syrup or butter to make it worth eating. It comes together in about 22 minutes, and the glaze keeps in the fridge, which makes repeat mornings genuinely easy.
Substitutions that actually work
- Powdered peanut butter: PBfit Protein Plus and PB2 both work, but standard PB2 has less protein per scoop — your total will drop a few grams. Regular natural peanut butter works too, but fat content climbs significantly. If fat isn’t a concern, it tastes great.
- Vanilla protein powder: Any vanilla whey or plant-based powder works. Unflavored powder will make the glaze taste flat — add a small pinch of vanilla extract to compensate.
- Raisin bread: The built-in sweetness of raisin bread is doing real work here. Plain sandwich bread is a fine swap but the result is noticeably less interesting. Cinnamon-raisin bread adds even more flavor.
- Coconut sugar: Any granulated sweetener or a few drops of liquid sweetener works. Skip it entirely if your protein powder is already sweet enough — taste the glaze before adding it.
The technique that matters
The glaze is the part most people rush and then regret. Protein powder clumps on contact with liquid, so adding all four tablespoons of water at once gives you a lumpy paste that won’t drizzle cleanly. Add the water one tablespoon at a time, whisking fully between each addition. Stop when it ribbons off the whisk — thick enough to coat the toast without pooling into a puddle. The nutrition values in the recipe card are based on using half the glaze per serving, so if you use all of it, account for that.
Common problems and fixes
- Egg whites sliding off the bread instead of soaking in: Raisin bread is often denser than standard sandwich bread. Press each slice gently into the egg white mixture rather than just laying it flat — light pressure helps the liquid absorb instead of pool on top.
- Glaze seizes up and turns gummy: This happens when the glaze sits too long before using. If it thickens while the toast is cooking, whisk in a few extra drops of water to loosen it back to a pourable consistency.
- Toast sticks even with oil: Egg whites have almost no fat, so they bond to the pan more aggressively than whole eggs. If you’re getting sticking, let the pan fully preheat before adding the oil, and don’t try to flip before the bottom is fully set — it releases on its own once the crust forms.
- Bread falls apart during flipping: Over-soaking is the culprit. Raisin bread can get waterlogged fast. Stick to 20–30 seconds per side and use a wide spatula to support the whole slice when you flip.
Make-ahead notes
The glaze is the easiest thing to prep in advance — make a full batch, store it in a small jar or sealed container in the fridge, and it keeps for up to 3 days. Give it a quick stir before using since it will thicken overnight. The cooked French toast itself reheats well: store slices in an airtight container in the fridge for up to 2 days, then warm them in a dry skillet over medium-low heat for about 90 seconds per side, or in a toaster oven at 325°F for 5 minutes. Skip the microwave — it makes the texture soft and a little rubbery. Add the banana and chia seeds fresh after reheating, not before storing.
Peanut Butter & Raisin French Toast
Ingredients
French Toast Ingredients
- 4 large egg whites
- 2 slices raisin bread
- 1 teaspoon ground cinnamon
- ½ tablespoon extra virgin olive oil (optional, for cooking)
Glaze Ingredients
- 1 scoop vanilla protein powder
- 2 tablespoons powdered peanut butter (such as PBfit Protein Plus or PB2)
- ¼ teaspoon coconut sugar (or sweetener of choice)
- 4 tablespoons water
Topping Ingredients
- 1 medium Banana
- 1 teaspoon Chia seeds
Instructions
- Put the 4 egg whites in a shallow dish and beat in your cinnamon and soak your bread. Heat 1/2 tablespoon extra virgin olive oil (or coconut oil) in a non-stick skillet over medium heat. This is optional but helps prevent the egg whites from sticking. Dip each slice of raisin bread into the beaten egg whites with cinnamon, soaking for 20-30 seconds per side.
- Cook over medium heat for 2-3 minutes per side until golden brown and the egg white is fully set, flipping once.
- While they cook, get the “glaze” ready. Toss the protein powder and peanut butter powder into a bowl. Whisk the water in 1 tablespoon at a time to get it to a glaze consistency. Add the coconut sugar after that because the protein powder is already sweetened slightly with stevia.
- Stack or plate the French toast. Note: the nutrition values are based on using half the glaze — use all of it if you prefer, or save the rest in the fridge for up to 3 days.
- Drizzle some glaze on the bottom slice of French toast and a lot on the top one, add a sliced up banana and sprinkle on the chia seeds.
Nutrition
Your questions, answered
Can I use whole eggs instead of just egg whites?
Yes, but it will raise the fat content noticeably. Two whole eggs replace the four egg whites and give a richer, more traditional French toast texture — just know the macro profile will shift.
Do I have to use protein powder in the glaze?
No — you can make the glaze with just powdered peanut butter, water, and a little sweetener. It won’t have the same protein count, but it still tastes good and takes the same 30 seconds to mix.
Can I double the recipe to make two servings at once?
Straightforward to double — just use a larger shallow dish for soaking and cook the extra slices in batches rather than crowding the pan. A crowded pan traps steam and prevents the crust from browning properly.
What if I don’t have raisin bread — will regular bread give me the same result?
It will work but taste noticeably plainer, since the raisins provide most of the sweetness in this recipe. Cinnamon-raisin bread is the closest swap; otherwise, add a little extra sweetener to the glaze to compensate.
What to cook next
- Fluffy Buttermilk Pancakes
- Gourmet Avocado Toast with Poached Egg
- Tropical Sunrise Smoothie Bowl
- Ultimate Banana Bread
