The French Toast That Eats Like Dessert and Trains Like Breakfast
Single-serve baked French toast: 23g protein, 24g fiber, one ramekin.
I got SO MANY requests for this — so here it is.
I posted this recipe on Instagram and TikTok a few months ago and got flooded with comments. The concept isn’t complicated: it’s baked French toast, made in a single ramekin, with a macro profile that makes it feel almost too good to be true. 23g protein. 24g fiber. Warm, puffed, lightly sweet, and ready in under 30 minutes.
The secret is the bread. High-protein, high-fiber bread does the heavy lifting here — the egg and Greek yogurt just round it out. If you’re not already using a functional bread, this recipe is a good reason to start.
I love making a casserole dish of this for Sunday brunches or holidays - it’s cozy, warming and no one ever guesses that it’s secretly high protein and high fiber. I do individual ramekins when I want a single serving.
Here’s everything you need.
BAKED FRENCH TOAST (SINGLE SERVE)
Ingredients (1 serving):
1–2 slices high-protein, high-fiber bread, cubed
1 egg
¼ cup unsweetened almond milk
1 tbsp Greek yogurt
½ tsp cinnamon
¼ tsp cardamom (optional — but don’t skip it)
¼ tsp vanilla
Pinch of salt
Optional: a little sweetener if you like it sweeter
Instructions:
Cube the bread and add it to a greased ramekin.
Whisk together the egg, almond milk, Greek yogurt, cinnamon, cardamom, vanilla, and salt.
Pour the mixture over the bread. Gently press the bread down to help it absorb.
Bake at 375°F for 20–25 minutes, until puffed and lightly golden on top.
Let it sit for 2 minutes before eating — it firms up slightly as it cools.
Ingredient Swaps
This recipe is flexible. Here’s what works:
No almond milk? Any milk works — oat, whole, 2%, whatever you have.
No Greek yogurt? Swap in ricotta or a dollop of cottage cheese. Both blend in smoothly and keep the protein up.
No cardamom? Just use extra cinnamon. But cardamom is worth buying — it’s the thing that makes this taste like something you’d order out.
No ramekin? A small oven-safe bowl or a 6-inch baking dish works fine. Just adjust bake time slightly if the vessel is wider — it’ll cook faster.
Cooking for a group? Triple or quadruple the recipe and bake in one dish. Add 5–10 minutes to the bake time and check for a set center before pulling it out.
Make-Ahead Tips
This one is genuinely prep-friendly, which is part of why it works for holiday mornings.
Assemble the night before: Cube the bread, pour the custard over it, press it down, cover with plastic wrap, and refrigerate overnight. In the morning, pull it out while the oven preheats and bake as directed. The overnight soak actually makes the texture better — more custardy, more even.
Batch for the week: Make 3–4 ramekins at once, let them cool completely, and store covered in the fridge. Reheat in the oven at 300°F for 8–10 minutes or in the microwave at 60% power for about 90 seconds. The texture holds up well.
Toppings: Fresh berries, a drizzle of maple syrup, a spoonful of nut butter, or Greek yogurt on top. Keep it simple.
Let me know if you make it — especially the cardamom version.
Lolita