🍑 Peach Cobbler Protein French Toast Bake

Let's Cook

1. Step 1.

   Preheat the oven to 190°C / 375°F. Cut the wholegrain bread into bite-sized cubes and place them in a small ovenproof dish, spreading them out evenly.

2. Step 2.

   In a mixing bowl, whisk together the egg whites, whole egg, almond milk, vanilla extract, cinnamon, baking powder, zero-calorie sweetener, and a pinch of salt until well combined and slightly frothy.

3. Step 3.

   Pour the egg mixture over the bread cubes in the dish, making sure all pieces are coated. Let it soak for 3–5 minutes so the bread absorbs the custard, gently pressing down any pieces that float.

4. Step 4.

   While the bread soaks, slice the peach if not already sliced. After soaking, arrange the peach slices over the top of the bread mixture in an even layer.

5. Step 5.

   Bake for approximately 18–20 minutes, until the custard is set and the top is golden. The center should be firm to the touch and not jiggly.

6. Step 6.

   While the French toast bake bakes, mix the Greek yogurt and vanilla whey protein in a small bowl until thick and creamy. If it's too thick, add a teaspoon of almond milk to loosen.

7. Step 7.

   Once the bake is out of the oven, spoon the protein cream over the warm French toast bake. Drizzle with almond butter and sprinkle with additional cinnamon. Serve immediately.