Pin My kitchen smelled like a chocolate factory merged with a peanut butter jar the morning I first made this, and honestly, I wasn't sure if I'd accidentally created breakfast or dessert. A friend had challenged me to make something protein-packed that didn't taste like cardboard, so I started mixing and tasting and rearranging what I thought French toast could be. When that baked custard puffed up golden in the oven with little chocolate chips dotting the top, I knew I'd stumbled onto something that would become a weekend ritual.
I served this to my sister on a lazy Sunday, and she asked if I'd bought it from a bakery, which is exactly the kind of compliment that made me want to make it again. The way her eyes lit up when she tasted that combination of chocolate, peanut butter, and custardy bread reminded me why cooking for others matters so much.
Ingredients
- Whole grain or brioche bread, 8 cups cut into 1-inch cubes: Day-old bread is your secret weapon here because it soaks up the custard without falling apart, while fresh bread gets too soggy.
- Large eggs, 6: These are the structure and protein backbone, so use fresh eggs and don't skip them even if you're tempted.
- Skim milk or unsweetened almond milk, 2 cups: The milk creates that custardy texture, and either type works beautifully depending on your preference.
- Natural creamy peanut butter, 1/2 cup: Skip the sugary stuff and grab the real peanut butter with just salt and peanuts in the ingredient list for cleaner flavor.
- Unsweetened cocoa powder, 1/4 cup: This gives you chocolate without added sugar, keeping the balance between indulgence and nutrition.
- Light brown sugar or coconut sugar, 1/3 cup: Just enough sweetness to make it feel like a treat without overwhelming the peanut butter.
- Plain Greek yogurt, 1/2 cup: This adds richness and extra protein while keeping the texture creamy and tender.
- Vanilla extract, 1 tsp: A small splash that ties the peanut butter and chocolate together in unexpected ways.
- Salt, 1/2 tsp: Don't skip this because it makes the chocolate and peanut flavors pop.
- Dark chocolate chips, 1/3 cup (optional): These melt slightly during baking and create pockets of richness throughout.
- Chopped roasted peanuts, 2 tbsp (optional): A little crunch on top reminds you this is breakfast, not brownies.
- Maple syrup or honey for serving: The final touch that makes it feel special.
Instructions
- Heat your oven and prepare the dish:
- Preheat to 350°F and grease a 9x13-inch baking dish so nothing sticks. Spread those bread cubes evenly across the bottom, creating a single layer.
- Build the custard mixture:
- In a large bowl, whisk together eggs, milk, peanut butter, cocoa powder, brown sugar, Greek yogurt, vanilla, and salt until everything is smooth with no lumps of peanut butter hiding in the corners. This takes about a minute of real whisking, not just a gentle stir.
- Bring bread and custard together:
- Pour that gorgeous custard over the bread cubes and gently press them down with the back of a spoon so every piece gets coated. You're not mashing, just encouraging the bread to absorb the liquid.
- Let it soak:
- Set a timer for 10 minutes and walk away so the bread can drink in all those custardy flavors. This step is what separates soggy French toast from pure comfort.
- Add the toppings:
- Sprinkle chocolate chips and peanuts across the top if you're using them, scattering them so they're distributed throughout rather than clumped in one corner.
- Bake until set:
- Slide it into the oven for 30 to 35 minutes, watching for the top to puff slightly and turn a light golden brown at the edges. The custard should jiggle just a tiny bit in the very center when you gently shake the pan.
- Cool and serve:
- Let it rest for 5 minutes so it firms up enough to slice cleanly, then cut into squares and serve warm with a drizzle of maple syrup or honey.
Pin 
Pin One morning I made this for a breakfast gathering and watched people come back for seconds without even asking what was in it, they just kept eating and smiling. That's when I realized this recipe isn't just about feeding people, it's about creating a moment where chocolate, peanut butter, and bread come together to remind us that breakfast can be both nourishing and joyful.
Why This Works as a Make-Ahead Breakfast
The beauty of baked French toast is that you can assemble everything the night before, cover it with plastic wrap, and pop it in the oven while you're making coffee. I've done this countless times on weekday mornings when I wanted something special but didn't have energy for stovetop cooking. By the time the house fills with that chocolate and peanut butter aroma, you'll feel like you've accomplished something impressive before 8 AM.
Customizing for Your Taste and Needs
The formula here is flexible enough that you can play around with it without ruining anything. I've swapped in sunflower butter for friends with peanut allergies, added a scoop of protein powder when I wanted an extra boost, and even stirred in a tablespoon of espresso powder to deepen the chocolate flavor. The custard-to-bread ratio stays the same, so the structure holds up no matter what flavor direction you take it.
Storage and Reheating Tips
Leftovers keep beautifully in the fridge for three days, and reheating them is almost as good as eating them fresh. Just cover a slice loosely with foil and warm it at 325°F for about 10 minutes until it's heated through and the edges get a little crispy again. You can even freeze individual pieces wrapped tightly and reheat them straight from frozen if you want a quick protein-packed breakfast on a chaotic morning.
- Store any leftovers covered in the fridge and use them within three days for the best texture.
- Reheat gently at 325°F to avoid drying out the custard layers.
- Freeze cut pieces individually so you can grab one whenever you need a breakfast boost.
Pin 
Pin This recipe has become my answer to the question, what should I make that feels special but isn't complicated? It's the kind of dish that bridges the gap between everyday breakfast and celebration, turning a regular Sunday morning into something memorable.
Recipe Questions
- → Can I prepare this the night before?
Yes, you can assemble the dish the night before and refrigerate. In the morning, let it sit at room temperature for 20 minutes before baking, and add a few extra minutes to the baking time since the dish will be cold.
- → What type of bread works best?
Day-old whole grain or brioche bread works exceptionally well. The slightly stale bread absorbs the custard better without becoming mushy. Brioche creates a richer result, while whole grain adds fiber and nutrients.
- → Can I make this nut-free?
Absolutely. Substitute sunflower butter or seed butter for the peanut butter, and omit the chopped peanut topping. The flavor profile will change slightly but remain delicious.
- → How do I store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1-2 minutes or in a 350°F oven for 10 minutes until warmed through.
- → Can I freeze this dish?
Yes, freeze individual portions wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- → How can I increase the protein content?
Add one scoop of chocolate or vanilla protein powder to the custard mixture. This can increase the protein per serving to approximately 22-25 grams depending on the powder used.