Ingredients

• 6 cups leftover bread, cubed (approx. 10 oz)
• 1.5 cups high-protein milk (e.g., ultra-filtered milk)
• 1/2 cup plain non-fat Greek yogurt
• 1 cup liquid egg whites
• 2 whole large eggs
• 2 scoops (approx. 60g) vanilla protein powder
• 1/4 cup maple syrup
• 1 tbsp vanilla extract
• 1 tbsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish.
2. Place the cubed leftover bread into the prepared baking dish.
3. In a large mixing bowl (or blender, to avoid protein powder clumps), combine the high-protein milk, Greek yogurt, liquid egg whites, whole eggs, vanilla protein powder, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Whisk or blend until completely smooth.
4. Pour the high-protein custard mixture evenly over the bread cubes. Gently press the bread down into the liquid to ensure every piece is soaked. Let it sit for 15-20 minutes at room temperature so the bread fully absorbs the custard.
5. Bake uncovered for 35-45 minutes, or until the custard is set in the center and the top is beautifully golden brown and slightly crisp.
6. Remove from the oven and let it cool for 10-15 minutes before serving. Enjoy warm!