High-Protein Peanut Butter & Chocolate Baked French Toast (Print)

Indulge in protein-rich French toast with peanut butter, chocolate, and wholesome ingredients for a satisfying breakfast.

# Components:

→ Bread

01 - 8 cups whole grain or brioche bread, cut into 1-inch cubes (stale preferred)

→ Wet Ingredients

02 - 6 large eggs
03 - 1.5 cups low-fat milk or unsweetened almond milk
04 - 1 cup Greek yogurt, plain, 0% or 2% fat
05 - 0.25 cup creamy peanut butter, melted
06 - 0.33 cup unsweetened cocoa powder
07 - 0.33 cup coconut sugar or brown sugar
08 - 1 teaspoon vanilla extract
09 - 0.5 teaspoon salt

→ Protein Boost

10 - 2 scoops chocolate or vanilla whey protein powder, or plant-based protein alternative

→ Toppings

11 - 0.25 cup dark chocolate chips
12 - 2 tablespoons peanut butter, warmed, for drizzle
13 - Fresh berries for serving

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Place bread cubes evenly across the bottom of the prepared baking dish in a single layer.
03 - In a large mixing bowl, whisk together eggs, milk, Greek yogurt, melted peanut butter, cocoa powder, coconut sugar, vanilla extract, salt, and protein powder until completely smooth and well combined with no lumps.
04 - Pour the custard mixture evenly over the bread cubes, pressing gently to ensure the bread absorbs the liquid. Allow to stand undisturbed for 10 minutes.
05 - Sprinkle dark chocolate chips evenly over the mixture if using.
06 - Bake for 35 to 40 minutes until the center is set and the top is lightly golden brown.
07 - Cool slightly. Drizzle with warmed peanut butter and top with fresh berries before serving warm.

# Expert Advice:

01 -
  • It's basically dessert masquerading as breakfast, with 21 grams of protein per serving that keeps you full through lunch.
  • One pan, minimal cleanup, and you can prep it the night before if mornings are chaotic.
  • The bread soaks up all that peanut butter and cocoa richness so every bite feels indulgent without the guilt.
02 -
  • Don't skip the 10-minute resting period after pouring—the bread needs that time to drink up the custard, or you'll get a dry, curdled disaster.
  • If your custard has lumps of cocoa or protein powder, it changes the entire texture; strain it through a fine mesh if needed.
03 -
  • Melt your peanut butter before whisking it in so it distributes evenly instead of creating sticky pockets throughout.
  • Let the assembled dish sit in the fridge for at least 30 minutes before baking if you have time—the bread absorbs more custard and the result is moister and more decadent.
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