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The Best of Both Worlds: Sourdough Protein French Toast Bake

If you know me, you know I’m a firm believer that fitness shouldn’t mean giving up the things you love—like a fresh, crusty loaf of sourdough. But as a coach, I also know that if we aren’t hitting our protein goals, we’re leaving results on the table.


That’s why I’m obsessed with this Sourdough Protein French Toast Bake. It combines the gut-health benefits of artisan sourdough with the high-quality fuel my body needs to recover from our current strength block.


Why I Choose Clean Simple Eats (CSE)

As a nutrition coach, I am incredibly picky about what I put in my body and what I recommend to my clients. I’ve tried countless brands, but I always come back to Clean Simple Eats for a few non-negotiable reasons:


  • No "Protein Aftertaste": A lot of powders have that chalky, artificial finish. CSE actually tastes like dessert (especially their Vanilla and Snickerdoodle flavors).

  • Digestive Friendly: They use grass-fed whey isolate and have recently simplified their formula to be free of xylitol and xanthan gum, which is a huge win for anyone with a sensitive stomach.

  • Cold-Processed: This ensures the protein isn't denatured by high heat, keeping the amino acid profile intact so your muscles actually get what they need.


The Recipe: Sourdough Protein French Toast Bake


Prep this on Sunday night, and you have breakfast handled for the next three days.

Ingredients

  • 6–8 oz Artisan Sourdough: Cubed into 1-inch pieces. I highly recommend using a loaf from a local baker—it makes a world of difference.

  • 1.5 Scoops CSE Vanilla Protein Powder

  • 1 cup Egg Whites

  • 1/2 cup Unsweetened Almond Milk

  • 1 tsp Cinnamon & 1 tsp Vanilla Extract

  • Topping: 1 cup fresh berries.


Instructions

  1. Arrange: Place sourdough cubes in an 8x8 greased baking dish.

  2. Whisk: Blend or whisk the egg whites, CSE protein, milk, cinnamon, and vanilla until smooth.

  3. Soak: Pour over the bread, pressing down to ensure every piece is submerged. Let it sit for at least 20 minutes (or overnight in the fridge).

  4. Bake: Preheat your oven to 175°C (350°F). Top with berries and bake for 30–35 minutes until the center is set and the top is golden.


The Macros (Per Serving)

Recipe makes 3 servings.

Calories

Protein

Carbs

Fat

285 kcal

28g

34g

4g


Support Your Local Bakers


While I love baking my own, I also love supporting friends who have mastered the craft. If you aren't ready to start your own starter yet, you have to check out my friend's incredible sourdough—it’s the perfect base for this recipe.



Coach’s Note: If you’re on Week 3 of our program and moving into those 10-rep sets, this is the ultimate post-workout fuel. The carbs replenish your glycogen, and the 28g of protein gets straight to work repairing those muscle fibers.


What flavor of CSE are you using for your bake this week? Let me know in the comments!

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