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A white rectangular baking dish filled with golden caramelized protein French toast casserole featuring rows of toasted bread pieces nestled in a creamy custard sauce, dusted with powdered sugar and garnished with fresh raspberries and mint sprigs, placed on a warm wooden surface with cinnamon sticks and a linen napkin visible alongside.

Protein French Toast Casserole

Custardy overnight Protein French Toast Casserole made with blended cottage cheese, vanilla protein powder, eggs, and day-old brioche soaked overnight and baked golden. A high protein make-ahead breakfast that comes together with almost no morning effort and serves straight from the dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Overnight Soak Time 6 hours
Total Time 6 hours 55 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups brioche or thick white bread, cut into 2-inch cubes and left to dry overnight Slightly stale bread absorbs the custard evenly all the way through without collapsing
  • 4 large eggs The structural base of the custard that sets the casserole firm enough to slice cleanly
  • 1 cup full fat or 2% cottage cheese, blended smooth Blend until completely lump-free before adding to the custard mix
  • 1 cup whole milk Combined with eggs and cottage cheese to create the pourable custard base
  • 1 scoop (about 30g) vanilla protein powder Whisked into the custard; vanilla flavor complements the cinnamon base naturally
  • 2 tablespoon maple syrup Adds gentle sweetness to the custard without making the base taste like dessert
  • 1 teaspoon vanilla extract Deepens the warm custardy flavor of the soak throughout each bread cube
  • 1 teaspoon ground cinnamon Distributed through the custard so every cube carries warm spice throughout
  • ΒΌ teaspoon fine salt Sharpens the sweetness and keeps the custard from tasting flat after baking
  • 1 cup fresh raspberries Scattered across the top after baking; add just before serving so they stay firm
  • 2 tablespoon powdered sugar, for dusting Dust using a fine mesh strainer held about 8 inches above the dish for an even layer
  • 6 fresh mint sprigs (optional garnish) Tucked between the raspberries just before serving for color contrast

Equipment

  • 1 9x9 inch baking dish or equivalent deep casserole dish Deep enough to hold the bread cubes and custard without overflowing during the bake
  • 1 Large mixing bowl For combining the custard ingredients after blending the cottage cheese
  • 1 Blender or immersion blender For blending the cottage cheese completely smooth before adding to the custard
  • 1 Whisk For fully combining all custard ingredients including the protein powder
  • 1 Baking Sheet For drying the bread cubes overnight or in the oven before soaking
  • 1 Rubber spatula For pressing the bread cubes into the custard and checking the bake
  • 1 Fine-mesh strainer For dusting powdered sugar evenly over the finished casserole
  • Plastic wrap For covering the dish tightly during the overnight refrigeration soak
  • 1 Wire rack For resting the baked casserole so the base does not continue cooking on a hot surface
  • 1 Sharp spatula For slicing clean portions and lifting them intact onto serving plates

Method
 

  1. Cut the brioche into 2-inch cubes and spread them in a single layer on a baking sheet the night before, leaving them at room temperature overnight to dry slightly, or place in a 275-degree oven for 20 minutes if making same-day.
  2. Add the cottage cheese to a blender and blend on high for 20 seconds until completely smooth with no visible curds remaining, then pour into a large mixing bowl.
  3. Add the eggs, whole milk, vanilla protein powder, maple syrup, vanilla extract, cinnamon, and salt to the bowl with the blended cottage cheese and whisk until the mixture is fully uniform with no protein powder clumps remaining.
  4. Lightly grease a 9x9 inch baking dish with butter or cooking spray, making sure to coat the corners and sides fully so the edges of the casserole release cleanly after baking.
  5. Arrange the dried bread cubes in the greased dish in a single even layer, packing them close together but not crushing them so the custard can flow between each piece during soaking.
  6. Pour the custard mixture slowly and evenly over the entire surface of the bread, then press each cube down gently with a spatula until it begins absorbing the liquid and sits just below the surface.
  7. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 6 hours or overnight so every bread cube absorbs the custard fully and the bake comes out with a uniform, soft interior.
  8. Remove the dish from the refrigerator 20 minutes before baking and preheat the oven to 350 degrees Fahrenheit with the rack positioned in the center of the oven for even heat distribution.
  9. Remove the plastic wrap and bake uncovered for 35 to 40 minutes until the custard around the bread cubes is visibly set, the tops are deep golden and caramelized, and the center springs back slightly when pressed with a spatula.
  10. Remove from the oven and rest on a wire rack for 8 to 10 minutes so the custard fully sets and the bread cubes hold their shape when cut and lifted from the dish.
  11. Dust the surface lightly with powdered sugar through a fine mesh strainer, scatter fresh raspberries between the bread cubes, tuck small mint sprigs in at intervals, and serve warm directly from the dish with maple syrup alongside.

Notes

Always use day-old or lightly oven-dried bread so the custard absorbs evenly overnight without creating a soggy base. Blend the cottage cheese completely smooth before adding it to the custard mix. Remove the dish from the refrigerator 20 minutes before baking and add 5 minutes to the bake time if the dish is very cold.