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Egg white French toast topped with strawberries, blueberries, banana slices, and maple syrup.

Egg White French Toast Recipe

Easy and fluffy egg white French toast made with bread, egg whites, milk, cinnamon, and vanilla. Ready in 15 minutes, with golden edges and soft centers. Perfect for a quick breakfast.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

  • 4 large egg whites about 1/2 cup or 120 ml
  • 4 slices bread white, whole wheat, brioche, or sourdough
  • 1/4 cup milk 60 ml
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt
  • 1 teaspoon oil or butter for cooking

Method
 

  1. Prepare the Egg White Mixture: In a shallow bowl, combine the egg whites, milk, vanilla extract, ground cinnamon, and salt. Whisk for 20–30 seconds until smooth and lightly frothy.
  2. Heat the Skillet: Place a nonstick skillet over medium heat. Add the oil or butter and spread evenly across the surface. Allow the skillet to warm before cooking.
  3. Dip the Bread: Dip each bread slice into the egg white mixture for 2–3 seconds per side. Let excess liquid drip off to prevent soggy French toast.
  4. Cook Until Golden: Place the coated bread slices in the skillet. Cook for 2–4 minutes per side until golden brown and cooked through. Cook in batches if necessary. The egg coating should reach 160°F (71°C).
  5. Serve Warm: Transfer the cooked French toast to a serving plate. Add fresh berries, banana slices, Greek yogurt, or maple syrup if desired. Serve immediately.

Notes

For best results, use slightly stale or thick-cut bread to prevent sogginess.
Carton egg whites: Replace 4 fresh egg whites with 1/2 cup (120 ml) plain liquid egg whites.
Dairy-free option: Substitute the milk with unsweetened almond, soy, or oat milk.
High-protein option: Serve with plain Greek yogurt or use protein-rich bread.
Avoid soaking bread longer than necessary, especially soft sandwich bread.
Storage: Refrigerate cooked French toast in an airtight container for 3–4 days or freeze for 1–2 months for best quality.
Reheating: Reheat until thoroughly hot, reaching 165°F (74°C).