Protein French Toast for Kids (Easy Make-Ahead Breakfast)

Protein-Packed French Toast

In collaboration with Fanny Singer and Greta Caruso, the creators of the Green Spoon Substack 

French toast is already a week-day favorite in so many homes. This version keeps everything kids love about it, while adding a little more staying power (protein) for busy school mornings. It is cozy, familiar, and easy to make ahead, which means it works just as well for breakfast as it does packed up later for lunch.

A note from Fanny & Greta:

This is a particularly protein-packed version of a beloved classic, which means we feel good about sending our kids off to school with a belly full of it and feel just as good putting any leftovers in their lunches.

Why Parents Love This Recipe

• Protein is blended right in thanks to cottage cheese, without changing the flavor.
• It is perfect for make-once, eat-twice mornings.
• Uses simple pantry ingredients you likely already have.
• Warm spices and orange zest keep it comforting and familiar for kids.

Ingredients

• 2 large whole eggs
• ½ cup cottage cheese
• ¼ cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon grated nutmeg
• Pinch of sea salt
• Zest of 1 orange
• 2–4 tablespoons butter
• 4 slices of bread

High-protein breads like Alvarado Street Bakery or Ezekiel work great, but whatever bread you have on hand is perfect.

Method

1. Combine all ingredients except the butter and bread in a high-speed blender. Blend until very smooth.
2. Pour the batter into a shallow dish large enough to fit the bread.
3. Add the bread and let it soak for at least 10 minutes, flipping once so both sides are fully saturated.
4. Heat a griddle or nonstick ceramic or cast iron pan over medium-high heat and add about a tablespoon of butter.
5. Once melted, add the soaked bread and cook for about 5 minutes per side, until golden and set. Lower the heat slightly halfway through cooking.
6. Repeat with remaining bread and butter as needed.

Lunchbox Tip

Let leftovers cool, then slice into strips. They pack easily, taste great at room temperature, and pair well with fruit or yogurt for a simple, filling school lunch.


Recipe by Fanny Singer and Greta Caruso