Sunday Cinnamon French Toast

French toast is a childhood favorite of mine. It was either smells of french toast or my family's rendition of Huevos Rancheros on Sunday mornings in our household. In an effort to carry on the tradition, while finding a way to keep it healthy, I whipped up this recipe. It's more of a custard-style french toast and it's packed with our favorite protein, Nutrabio! Even our French toast is made #withoutcompromise. The batter you can prepare right in your mixed and transfer to a bowl, which makes it great for clean up. The batch of batter is quite big so it's a perfect breakfast idea when cooking for a crowd. 


1 cup unsweetened Almond Milk
3 large eggs
1 tablespoon honey, warmed in microwave for 20 seconds
2 Scoops Nutrabio Cinnamon Bun Whey Protein Isolate
1/4 teaspoon salt
8 (1/2-inch) Ezekiel Bread or bread of your choice
1-2 tablespoons Coconut oil for frying
Maple Syrup or other topping of your choice

In your Vitamix or other blender, cream the eggs, milk, honey, and protein powder. Transfer the batter to a glass bowl. Let the batter sit for at least 20 minutes. You can make the batter the night before and leave it in the fridge too.  

Melt your coconut oil in a large frying pan over medium high heat. Take your slices of bread and dip bread into mixture. Allow the bread to soak for 20-30 seconds on each side, and then add to the frying pan 2 at a time. Cook the bread for approximately 2 to 3 minutes per side or until golden brown. Remove from pan and place aside. Repeat with all 8 slices. Serve immediately with your favorite topping or side!