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

A decadent, protein-packed breakfast featuring bread cubes baked in a rich custard with peanut butter and cocoa.

# Components:

→ Bread

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

→ Custard

02 - 6 large eggs
03 - 2 cups skim milk or unsweetened almond milk
04 - 1/2 cup natural creamy peanut butter
05 - 1/4 cup unsweetened cocoa powder
06 - 1/3 cup light brown sugar or coconut sugar
07 - 1/2 cup plain Greek yogurt (2% or higher)
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon salt

→ Toppings

10 - 1/3 cup dark chocolate chips
11 - 2 tablespoons chopped roasted peanuts
12 - Maple syrup or honey for serving

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Spread bread cubes evenly in the prepared baking dish.
03 - In a large mixing bowl, whisk together eggs, milk, peanut butter, cocoa powder, brown sugar, Greek yogurt, vanilla extract, and salt until smooth and well combined.
04 - Pour custard mixture evenly over bread cubes. Gently press bread down to ensure all pieces absorb the custard. Allow to sit for 10 minutes.
05 - Sprinkle chocolate chips and chopped peanuts evenly over the top if using.
06 - Bake uncovered for 30 to 35 minutes, or until custard is set and top is puffed and lightly crisp.
07 - Let cool for 5 minutes before slicing. Serve warm, drizzled with maple syrup or honey if desired.

# Expert Advice:

01 -
  • It feels indulgent but delivers 17 grams of protein per serving without tasting like you're eating gym food.
  • You can prep it the night before and slide it into the oven while you're still in your pajamas.
  • One baking dish feeds a crowd, which means less cleanup and more time enjoying breakfast with people you love.
02 -
  • If your custard has peanut butter lumps, it won't distribute evenly, so whisk like you mean it and don't be shy about breaking up those stubborn clumps with the whisk.
  • Don't skip the resting time after you pour the custard, because that's when the magic happens and the bread transforms from separate cubes into something unified and tender.
  • The top might look slightly underbaked compared to stovetop French toast, but that's intentional because the custard continues to set as it cools.
03 -
  • If you're making this for a crowd, assemble it the night before so you're not stressed in the morning and the bread has even more time to soak.
  • Use a slightly stale loaf of good quality bread because fresh bread absorbs too much liquid and becomes mushy instead of custardy.
  • Tent the top loosely with foil if it's browning too quickly, then uncover it for the last 5 minutes so the top crisps up.
Back