Are you a fan of the nostalgic flavors of cinnamon toast crunch cereal, but also looking to fuel your day with a healthier, more filling, protein-packed breakfast? Look no further than this mouthwatering Cinnamon Toast Crunch Protein Baked French Toast! It’s a delightful twist on a classic breakfast favorite that’s sure to satisfy your cravings and keep you energized throughout the morning.
Whether you’re whipping this up for a leisurely weekend brunch or prepping it ahead for a quick weekday breakfast, this Cinnamon Toast Crunch Protein Baked French Toast is guaranteed to become a family favorite. If you like the sound of this recipe, be sure to check out my Banana Cream Stuffed Protein French Toast as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
For the French Toast:
- 14. oz. Eat Royo low carb challah bread (1 bag), cut into 1-inch pieces – The macros of this bread are crazy!! Use the code COOKINGKATIELADY at checkout to get 10% off your order!
- 6 large organic eggs
- 2 3/4 cups unsweetened almond milk
- 30g unflavored protein powder – I use the brand Prozis. You can use the discount code “KATIE10″ for 10% off at Prozis!
- 1/8 cup monk fruit
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- Optional: 2 oz. organic cream cheese
For the Streusel Topping:
- 1/3 cup brown monk fruit
- 1/2 cup organic flour (oat or all purpose work)
- 2 tsp ground cinnamon
- Pinch nutmeg
- 1/2 tsp sea salt
- 4 tbsp grass fed butter, chilled (can also use coconut oil if dairy free)
- 1/2 cup chopped pecans
How To Make It
- Lightly grease a 9×13 inch baking dish and layer half the challah pieces into the dish. If you are being extra today like me, layer the cold pieces of cut cream cheese on top of that. Top with remaining cubed challah bread.
- Prepare the crunch topping by combining brown monk fruit, flour, cinnamon, nutmeg, and salt in a bowl and whisking to distribute ingredients well. Cut butter into small cubes and add. Mash in with a fork or pastry cutter. Stir in the chopped pecans. Set aside in fridge to keep cool.
- In a large bowl, whisk together the eggs, milk, protein powder, monk fruit, vanilla, and cinnamon. Pour the egg mixture over the bread. Top the casserole off with the streusel topping.
- Cover the baking dish with plastic wrap or foil, and let rest in the fridge for at least 2 hours, or overnight is best.
- When ready to bake, preheat the oven to 375°F. Bake until puffed and deep golden brown, about 40 to 45 minutes.
Why Is Consuming Protein Important?
- Protein is nutrient-rich, so it helps you stay fuller longer. You are more likely to eat less when you have high protein meals because you won’t have the munchies!
- It boosts your metabolism & increases fat burning.
- It increases muscles & strength. If you are lifting weights and not eating enough protein, you aren’t going to see much of a difference!
- It can help lower blood sugar.
How Long Are Leftovers Good For?
You can keep your protein French toast in an airtight container in the fridge for up to 3 days! This can be a great breakfast meal prep to have throughout the week. To reheat it, just pop a piece in the microwave for about 30 seconds.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Cinnamon Toast Crunch Baked Protein French Toast
Are you a fan of the nostalgic flavors of cinnamon toast crunch cereal, but also looking to fuel your day with a healthier, more filling, protein-packed breakfast? Look no further than this mouthwatering Cinnamon Toast Crunch Protein Baked French Toast! It's a delightful twist on a classic breakfast favorite that's sure to satisfy your cravings and keep you energized throughout the morning.
Ingredients
For the French Toast
For the Topping
Instructions
-
Lightly grease a 9×13 inch baking dish and layer half the challah pieces into the dish. If you are being extra today like me, layer the cold pieces of cut cream cheese on top of that. Top with remaining cubed challah bread.
-
Prepare the crunch topping by combining brown monk fruit, flour, cinnamon, nutmeg, and salt in a bowl and whisking to distribute ingredients well. Cut butter into small cubes and add. Mash in with a fork or pastry cutter. Stir in the chopped pecans. Set aside in fridge to keep cool.
-
In a large bowl, whisk together the eggs, milk, protein powder, monk fruit, vanilla, and cinnamon. Pour the egg mixture over the bread. Top the casserole off with the streusel topping.
-
Cover the baking dish with plastic wrap or foil, and let rest in the fridge for at least 2 hours, or overnight is best.
-
When ready to bake, preheat the oven to 375°F. Bake until puffed and deep golden brown, about 40 to 45 minutes.
Servings 8
- Amount Per Serving
- Calories 297kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 6.9g35%
- Cholesterol 196.8mg66%
- Sodium 478mg20%
- Total Carbohydrate 29.9g10%
- Dietary Fiber 19.8g80%
- Sugars 1.5g
- Protein 16.1g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.