I’m obsessed with this Peanut Butter & Raisin French Toast because it genuinely feels like a treat while packing a serious protein punch. We’re talking 37 grams of protein for the entire plate, with just 4.3 grams of fat — numbers that are almost hard to believe for something this delicious.
The secret is a two-part approach: egg whites for soaking the raisin bread and a protein-powder peanut butter glaze drizzled generously on top. The glaze takes about 30 seconds to whisk together and turns ordinary French toast into something you’ll genuinely crave.
Here’s what I love most about it:
- High protein, low fat — ideal for anyone tracking macros
- Customisable carbs — skip the banana to drop carbs down to around 30g
- 15 minutes start to finish — faster than a drive-through breakfast
If you want a breakfast that hits your macros and still feels indulgent, this peanut butter raisin French toast is the one to make this weekend.
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
What Makes This Peanut Butter Raisin French Toast Special
Most French toast recipes are carb-heavy, fat-heavy affairs drowning in butter and maple syrup. This version flips the script entirely. By using egg whites instead of whole eggs and swapping traditional toppings for a protein-powder peanut butter glaze, you end up with a plate that delivers 37 grams of protein with minimal fat.
The raisin bread is the unsung hero here. Those little bursts of sweetness scattered through each slice mean you need far less added sugar to make this taste indulgent. Combined with the nutty, slightly sweet glaze and fresh banana slices, every bite has layers of flavour and texture — crispy edges, custardy centres, creamy glaze, and crunchy chia seeds.
This is not a sad diet breakfast. It’s a genuinely satisfying plate that happens to have excellent macros.
Tips for Best Results
- Soak the bread properly: Give each slice a full 20-30 seconds per side in the egg white mixture. Raisin bread can be dense, and a quick dip leaves dry spots in the middle.
- Medium heat is non-negotiable: Egg whites cook fast. Too high and they’ll burn on the outside while staying raw inside. Medium heat gives you 2-3 minutes per side for a perfect golden crust.
- Whisk the glaze gradually: Add the water one tablespoon at a time to the protein and peanut butter powder. Dumping it all in at once creates lumps that are nearly impossible to smooth out.
- Use a non-stick pan: Egg whites are notoriously sticky. Even with oil, a regular pan will give you grief. A well-seasoned non-stick skillet is your best friend here.
- Slice the banana at the last second: Banana browns quickly once cut. Slice it right before plating to keep it looking fresh and appetising.
Substitutions and Variations
- Bread: Cinnamon swirl bread or Ezekiel raisin bread both work beautifully. For lower carbs, try a keto-friendly bread, though the texture will be denser.
- Powdered peanut butter: PB2, PBfit, or any brand works. Regular natural peanut butter is delicious but adds approximately 8g of fat per tablespoon.
- Protein powder: Chocolate protein powder creates a chocolate-peanut butter glaze that tastes incredible. Plant-based vanilla protein works for a dairy-free version.
- Banana alternative: Fresh strawberries or blueberries make a great swap and bring the carb count down slightly.
- Chia seeds: Hemp hearts or flaxseed meal offer a similar nutritional boost with a slightly nuttier flavour.
- Egg whites: Liquid egg whites from a carton (approximately 120ml / 1/2 cup) save time and eliminate yolk separation.
Storage and Reheating
Cooked French toast is best eaten immediately — the crispy exterior softens once refrigerated. However, if you do have leftovers, store the toast in an airtight container in the fridge for up to 1 day. Reheat in a dry skillet over medium heat for 1-2 minutes per side to restore some crispness. Do not microwave — it turns the bread rubbery and soggy.
The peanut butter protein glaze stores exceptionally well. Keep it in a small sealed container in the fridge for up to 3 days. Give it a stir before using — it may thicken slightly, and you can add a splash of water (1 teaspoon at a time) to thin it back out.
Freezing is not recommended for this recipe. The egg-white coating becomes watery upon thawing, and the raisin bread loses its structure.
What to Serve With This
This French toast is already a complete macro-friendly meal on its own, but if you’re serving it for a weekend brunch or want to round out the table, here are some ideas:
- Greek yoghurt on the side — adds creaminess and even more protein
- A handful of fresh berries — strawberries, blueberries, or raspberries add colour and antioxidants
- Black coffee or a protein shake — keep the high-protein theme going
- Turkey bacon or chicken sausage — for a savoury contrast that stays lean
- A small side of cottage cheese with cinnamon — unexpectedly delicious and adds another 12-14g protein
Frequently Asked Questions
Can I make this with whole eggs instead of egg whites?
Absolutely. Using 2 whole eggs instead of 4 egg whites will give you a richer, more custard-like flavour. However, this changes the macros significantly — expect the fat to jump to approximately 12-14g and the protein to stay roughly the same at around 35g.
What if I don’t have powdered peanut butter?
You can use 1 tablespoon of regular natural peanut butter thinned with water for the glaze. The consistency will be similar, but the fat content rises by about 8g. The protein will drop by a few grams since regular peanut butter has less protein per tablespoon than the powdered version.
Is raisin bread necessary, or can I use plain bread?
Plain white or whole wheat bread works, but you lose the little pockets of sweetness that make this recipe special. If you use plain bread, consider adding a drizzle of honey or a pinch more coconut sugar to the glaze to compensate.
How do I prevent the egg whites from getting rubbery?
The key is medium heat and not over-cooking. Egg whites go from perfectly set to rubbery in about 30 seconds. Pull the French toast from the pan as soon as the coating is opaque and lightly golden — it will continue to set slightly from residual heat.
Can I meal prep the glaze for the whole week?
The glaze keeps well for up to 3 days in the fridge but tends to thicken and separate beyond that. For weekly prep, measure out the dry ingredients (protein powder, peanut butter powder, coconut sugar) into small containers and just add water and whisk each morning — it takes 30 seconds.
Why do the macros only account for half the glaze?
The recipe makes enough glaze for two servings. The original macro calculation (37g protein, 49g carbs, 4.3g fat) assumes you use only half the glaze on one serving of French toast. Using all of it adds approximately 85 calories, 10g protein, and 3g carbs.
The Story Behind Peanut Butter French Toast
French toast — known as pain perdu (lost bread) — was originally a thrifty way to use stale bread by soaking it in an egg and milk mixture. The peanut butter twist is a thoroughly modern American invention, born from the fitness and macro-tracking community’s obsession with making classic comfort food fit nutritional goals. Powdered peanut butter, which removes most of the fat from roasted peanuts while keeping the flavour and protein, made recipes like this possible. What started as a bodybuilder’s hack has become a genuinely delicious breakfast option that anyone can enjoy — whether you track macros or just want a better-for-you start to the day.
If you give this peanut butter and raisin French toast a try, I’d love to hear how it turned out — drop a star rating and leave a comment below with your favourite topping combination!
