This egg white french toast is every bit as delicious as classic french toast, but upgraded with healthier high protein, and whole-grain ingredients!
Hello friends! I am so so SO excited to share this recipe with you today! I made approximately one billion batches of this egg white french toast last week, and it’s ALL GONE already. It’s seriously sooooooooo good.
For those of you who love my two-ingredient egg white pancake recipe, you will love this! But, before we get to the recipe, you know I have to do a little disclaimer about whole eggs versus egg whites.
I am a partner with the Egg Nutrition Council (ENC) and advocate for whole egg consumption in your daily diet. I’ve written two posts and recent recipes in partnership with the ENC, sharing updated dietary guidelines recommendations and recent research regarding the benefits of whole egg consumption. (See: instant pot egg bites and sunshine buddha bowls) So, needless to say, I think eating the whole egg is a healthy part of any diet.
So what gives? Why just egg whites in this recipe?
- For the protein boost!
- Egg whites add a fluffier texture to this dense, hearty whole-grain bread!
I’m on the struggle bus to get enough protein in pregnancy for sure. Meat is hit or miss. I tend to get sick of it quickly or don’t want it at all. So, for me, it’s all about the balance of healthy fat and getting enough protein.
If I can have this healthy egg white french toast for breakfast (carb and protein) with organic grass-fed butter (healthy fat)and usually slathered with almond butter (healthy fat), that’s great! Then for lunch, I can have two fried or hard-boiled eggs (protein and healthy fat) in a DH bowl (fiber and veggies), and I’m doing better on my protein goal for the day. It’s all about balance!
I hope that helps clear up any confusion about where I stand on eggs! Now let’s get to making french toast!
How to Make Egg White French Toast
OMG, it’s so easy to make, AND not only is it easy to make but also easy to meal prep!
You mix all your dredge ingredients, the egg whites, almond milk, maple syrup, cinnamon, and vanilla extract until frothy. Then you dredge both sides of your whole-grain bread in the mixture quickly. I used Dave’s Killer Sweet!
Honey and Oats bread and it soaked up the mixture super quickly, so you’ll want to work fast. No need to let it soak like classic french toast made with super thick white bread.
Then place it on a skillet with melting sizzling butter. You can use vegan butter or grass-fed organic butter but use butter. It just really brings the classic french toast flavor to life. It won’t really be the same without it, so don’t skip it!
Cook until golden brown on each side of the bread, and that’s it you are done! You can freeze it for up to 3 months or keep it in the fridge to eat all week if it lasts that long. Mine definitely didn’t last more than 2 days before it was all gone!
Let’s talk ingredients:
Egg Whites – I used carton liquid egg whites to avoid wasting the egg yolk. 1/4 cup = about two egg whites.
Vanilla Unsweetened Almond Milk – sub cows dairy or any dairy substitute milk you’d like here
Maple Syrup – optional, but tastes oh so good
Vanilla Extract – optional, but important for flavor
Cinnamon – adjust to taste
Butter – use vegan butter as a substitute, I’ve always loved Mikyokos
Whole Grain Bread – any hearty 100% whole grain bread will do
Egg White French Toast
- Large Nonstick Skillet
- In a medium bowl, whisk egg whites, almond milk, maple syrup, vanilla, and cinnamon until frothy.
- Heat 1 teaspoon butter or vegan butter on a skillet on medium. Quickly dip one piece of bread in the egg white mixture, turn it over to make sure it's fully coated, and then place it on the heated buttered skillet. Repeat with another piece of bread. Cook on the skillet until the side facing down is golden brown, about 2-4 minutes. Turn bread pieces over and allow to finish cooking until both sides are golden brown. Remove bread slices from the skillet and repeat with the remaining bread slices.
- Top with more butter, fresh fruit, maple syrup, or any other toppings you want!
- When you remove french toast from the skillet, allow them to cool on a cooling rack. When fully cooled, french toast can be stored for 3-5 days in the refrigerator or up to 3 months in the freezer.
- For best results, reheat in the microwave, then crisp again by pan-frying or placing french toast pieces in the toaster oven.