I don’t know about you, but brunch is my favorite meal of the week!  Nothing says, “Brunch” quite like French Toast, but what makes this recipe extra special is that the macros make it the perfect post workout meal any day of the week!  Preferably on a Leg Day, if you’re asking me. There’s a fair amount of carbs from the bread to re-fuel your glycogen stores, but we’re swapping stevia for the sugar and protein powder for the cream cheese to make this stack a whole lot more macro-friendly than what you’d get at your favorite vegan restaurant.

I even used gluten-free bread!  I found a millet & chia loaf from Little Northern Bakehouse at Sprout’s Market that was just 1p/1.5f/16c per slice that was perfect.  However, if you’re not sensitive to gluten, Dave’s Killer Bread, which you can find at almost any major grocery store has awesome macros too.  If you have a fav vegan bread, please leave a comment to share it with others.

Your options for toppings are totally up to you.  Honestly, a sugar-fee syrup is really all you need to feel like you are being super indulgent, but I took things a step further by adding a serving of SoDelicious Light Coco Whip.  It’s amazing and doesn’t taste like coconut at all!  Just rich, creamy goodness that spills over a fresh, hot stack like the overwhelming feeling of happiness you’ll feel when you take a bite.


  • 6 pieces of Sliced Bread
  • 1 cup Unsweetened Almond/Coconut/Cashew Milk
  • 2 TB Chia Seeds
  • 1 scoop Tru Cinnamon Bun Protein Powder
  • 1 tsp Vanilla Extract
  • 1/2 tsp Imitation Butter Extract (optional)
  • 1/2 tsp Cinnamon
  • 8-10 Stevia Drops or 1 tsp Stevia Powder
  • For Stuffing/Filling Layers
  • 1 scoop Protein Powder
  • 1/2 cup or so Unsweetened Milk (just enough to make creamy paste)
  • Stevia to taste
  • More cinnamon, nutmeg, clove, ginger spice (optional)


First, set aside the bread and prepare your batter.  Add your milk, protein powder and the rest of the batter ingredients to a blender and mix on high.  This will allow the chia seeds to “gel” creating an egg-like consistency that will coat your bread.  Pour the batter into a shallow 8×8 or 9×13 baking dish and dip all of your slices until they are completely covered in batter.  You can start cooking them right away if you’re pressed for time, but I recommend letting them set for 30min or more to allow the batter to really soak in.

Prep a large skillet with oil spray and turn your stovetop heat on to medium.  Give the pan a minute or so to get evenly hot.  Then lay your slices down to cook.  They only take a few minutes to get golden-brown on one side, then use a wide spatula to flip them and cook the other side for a few minutes more.  Flipping them once or twice is all it takes for them to be ready to eat.  Remove them from the heat until you’re ready to make two stacks (or one BIG ONE).

To make the stuffing, pour any of the remaining batter into a small mixing bowl.  Add one scoop of protein powder, plus just enough milk to create a thick, spreadable paste (similar to cream cheese).  Taste it and add a bit of stevia if needed.  If you are using a vanilla protein powder you can add additional spices like cinnamon, nutmeg, clove and ginger – pumpkin spice would be yummy! – to make it more flavorful.  A 1/2 tsp of maple extract would be a nice option as well.

Plate you first slice of bread and then smear it with a generous amount of the creamy protein stuffing.  Continue with 3 slices per stack, or all 6 if you’re too greedy to share – Hey, I don’t blame you!  Now you can bathe it in syrup, chopped fruit, nuts, chocolate chips, whatever you want.  Go crazy!!!  Don’t forget to take pics for the gram before you stuff your face and tag your girl, @lafemmevegan

Macros per serving (2 without toppings) : 27p/10f/56c

Credit to LaFemmeVegan

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