Pin One Saturday morning, my gym buddy texted asking what I was making for breakfast, and I realized I'd been eating the same scrambled eggs for weeks. That's when I decided to transform French toast into something that actually packed the protein punch I needed without tasting like a protein bar. The result was this baked wonder—chocolatey, nutty, and so satisfying that I've made it nearly every weekend since.
I'll never forget bringing this to a brunch potluck and watching people return for thirds, asking if it was actually good for them. My coworker who counts macros was shocked it was high-protein, and suddenly everyone wanted the recipe. That moment taught me that healthy food doesn't have to taste like punishment—it can be the star of the table.
Ingredients
- 8 cups whole grain or brioche bread, cut into 1-inch cubes: Stale bread is your secret weapon here—it absorbs the custard mixture better and won't turn mushy like fresh bread would.
- 6 large eggs: These create the custard base that binds everything together and adds natural protein.
- 1 and 1/2 cups low-fat milk or unsweetened almond milk: The liquid foundation that helps the bread soak evenly; almond milk keeps it lighter.
- 1 cup Greek yogurt: This adds tang, creaminess, and a serious protein boost without watering down the flavor.
- 1/4 cup creamy peanut butter, melted: Melt it first so it blends smoothly into the custard instead of clumping up.
- 1/3 cup unsweetened cocoa powder: The star ingredient—use good quality cocoa so the chocolate flavor shines through.
- 1/3 cup coconut sugar or brown sugar: Coconut sugar dissolves more smoothly, but brown sugar works just fine and adds deeper molasses notes.
- 1 teaspoon vanilla extract: Rounds out the flavors and adds warmth to the chocolate-peanut combination.
- 1/2 teaspoon salt: This is non-negotiable—it balances the sweetness and makes the chocolate taste even more intense.
- 2 scoops chocolate or vanilla whey protein powder: Vanilla actually plays better with chocolate-peanut here, though chocolate works too.
- 1/4 cup dark chocolate chips: Optional but worth it for those pockets of extra richness.
- 2 tablespoons warmed peanut butter for drizzle: This creates those luxe threads across the top that make it look restaurant-quality.
- Fresh berries for serving: Raspberries or strawberries cut through the richness beautifully.
Instructions
- Set the stage:
- Preheat your oven to 350°F and grease that 9x13-inch dish so nothing sticks. Getting this done first means no scrambling when you've got wet ingredients everywhere.
- Arrange your bread:
- Spread the bread cubes evenly across the dish—don't pile them in one corner or they'll cook unevenly. Think of it as creating a landscape for the custard to fill in.
- Whisk the custard magic:
- In a large bowl, combine eggs, milk, Greek yogurt, melted peanut butter, cocoa powder, sugar, vanilla, salt, and protein powder. Whisk until it's completely smooth with no cocoa or protein lumps hiding at the bottom—this step matters.
- Pour and press:
- Pour that rich mixture over the bread and use a gentle hand to press the cubes down so they're submerged. Let it sit for 10 minutes so the bread can start soaking everything up.
- Add chocolate if you're feeling fancy:
- Sprinkle chocolate chips across the top now if you're using them—they'll melt slightly and create pockets of extra decadence.
- Bake until golden:
- Pop it in the oven for 35 to 40 minutes until the center is set and the top has taken on a light golden color. You'll know it's done when the edges pull slightly from the pan.
- Finish strong:
- Cool it for just a few minutes, then drizzle with that warmed peanut butter and scatter fresh berries on top. Serve while it's still warm.
Pin There's something beautiful about pulling this out of the oven and seeing it puff up slightly, knowing it's stuffed with protein but tastes like pure comfort. My dad, who usually skips breakfast, actually sat down for a full plate the first time I made it.
Why This Works as a High-Protein Breakfast
Most high-protein breakfasts taste either dry or artificial, but this recipe works because it layers protein sources instead of relying on one. The eggs, Greek yogurt, and protein powder work together to create a creamy, cohesive texture that doesn't scream 'fitness food.' The bread acts as a vehicle for all that richness, soaking it up like a sponge so every piece tastes like chocolate-peanut butter custard, not just coating on bread.
Making It Your Own
The beauty of this dish is how easily it adapts to what you have on hand or what you're craving. I've made it with almond butter when peanut butter was gone, swapped in matcha powder for cocoa, and even added instant espresso to deepen the chocolate notes. Some mornings I skip the protein powder altogether and just use more Greek yogurt—it still tastes incredible and comes together in the same time.
Storage and Make-Ahead Magic
This is one of those dishes that actually tastes better the next day because the flavors have time to settle and deepen. You can assemble it the night before, cover it, refrigerate it, and just pop it in the oven in the morning. Leftovers keep for three days in the fridge and reheat beautifully in the oven at 300°F for about 10 minutes until warmed through.
- Prep the whole thing the night before and bake it fresh in the morning for minimal wake-up effort.
- Stale bread isn't just acceptable here—it's actually preferable, so don't feel bad using bread that's been sitting for a couple of days.
- If you're dairy-free, use coconut yogurt instead of Greek yogurt and oat milk for the milk—the result is slightly less protein but still incredibly satisfying.
Pin This recipe has become my answer when people ask how to eat healthy without making breakfast feel like a chore. It's proof that nourishing food can be genuinely delicious.
Recipe Questions
- → Can I make this baked French toast ahead of time?
Absolutely. Assemble the dish the night before and refrigerate overnight. The bread will have even more time to absorb the custard, resulting in a creamier texture. Bake in the morning for an effortless breakfast.
- → What type of bread works best for this dish?
Whole grain or brioche bread cubes are ideal. Slightly stale bread (1-2 days old) works wonderfully as it absorbs the custard better without becoming mushy. For gluten-free options, use certified gluten-free bread.
- → Can I substitute the protein powder?
You can use chocolate or vanilla whey protein powder, or plant-based protein alternatives. If preferred, omit the powder entirely and add an extra egg or 2 tablespoons of Greek yogurt to maintain protein content.
- → How should I store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving. This dish also freezes well for up to 2 months.
- → What toppings pair well with this dish?
Fresh berries like strawberries or raspberries add brightness and balance the richness. A dollop of Greek yogurt, warm peanut butter drizzle, or a touch of maple syrup enhances the flavors beautifully.
- → Is this suitable for meal prep?
Yes, this dish is excellent for meal prep. Bake the full batch, portion into containers, and refrigerate for quick high-protein breakfasts throughout the week. Each serving provides 21g of protein.