Blueberry Almond Protein French Toast Bake

Serves 6

Prep Time: 5 min to prep + minimum of 20 minutes refrigeration (or overnight)

Cook Time: 35 to 40 minutes


If you are looking for a convenient meal that you can prepare in advance this blueberry protein French toast is easier than it looks and is completely filling and satisfying. Most French toast recipes are overloaded with carbs and fat with little to no protein. This healthy recipe is great for preparing in bulk or for feeding a group of people for a brunch or family breakfast!

Ingredient List:

6 slices gluten-free bread (see Notes)
1 cup (8oz) frozen blueberries
4 scoops (120 g) Gauge Life ® Prime All Natural Whey Protein Isolate, Vanilla Flavor
1 cup egg whites (see Notes)
1 cup unsweetened almond milk
1 teaspoon almond extract
1 teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons sliced almonds, for garnish (optional)




Cut the bread into quarters, and then quarter it again to create cubes. Place the bread cubes in a 9-inch non-stick pie dish.

In a separate mixing bowl, combine the whey protein, egg whites, almond milk, vanilla extract, and baking powder together. Mix well with a hand mixer, immersion blender, or a shaker cup.

Pour the egg white mixture over the cubed bread and blueberries. Sprinkle the cinnamon evenly across the bread cubes.

Place the pan in the fridge to allow the bread cubes to soak up the mixture for at least 30 minutes or up to overnight.

When you’re ready to bake the French Toast Bake, preheat the oven to 350°F. Place in the oven and bake for 40 minutes until it has risen, has firmed up, and is lightly browned.

Garnish with the sliced almonds before serving, if desired.


Notes: I used Trader Joe’s gluten-free bread to make this recipe. For convenience, I use liquid egg whites in the carton (found in the refrigerated dairy section of grocery stores). If you wish to separate whole eggs, you will need about 8 large eggs for the quantity of egg whites used in this recipe.


Meal Prep Tips:

  • Great for meal planning breakfast in bulk. Baked leftovers keep for 4 days, refrigerated.
  • Can be reheated in a toaster oven for 60 seconds, in a microwave for 30 seconds, or eaten cold.
  • Simple recipe for a healthy on-the-go family friendly meals.
  • Easy make-ahead option for a hot breakfast when convenience is a priority.


Macros (per serving):
Calories (kCal) – 281
Total Fat- 3g
Saturated Fat- 0g
Trans Fat- 0g
Cholesterol- 0mg
Sodium- 441mg
Potassium- 451mg
Total Carbohydrate- 29g
Dietary Fiber- 3g
Sugars- 8g
Protein- 34g