High-Protein Peanut Butter Chocolate French Toast

My sister texted me on a Saturday morning asking if I could make something that felt fancy but wouldn't stress me out, and I found myself staring at a loaf of brioche wondering how to make French toast feel grown-up. That's when it hit me: what if I baked it instead of standing over a skillet, and what if I added the peanut butter and chocolate I'd been craving all week? The result was this custard-soaked masterpiece that comes together in barely an hour and tastes like someone spent their whole morning on it.

I made this for a small gathering last spring when everyone arrived hungry and a bit tired, and watching people's faces light up when they tasted that first forkful of chocolate and peanut butter-soaked bread made me realize this wasn't just breakfast anymore. It became the dish I return to whenever I want to feed people something that feels indulgent but is actually feeding their bodies well.

Ingredients

• Bread (8 cups, about 400g): Day-old whole grain or brioche works best because it's sturdy enough to soak up the custard without falling apart; tear it into rough 1-inch cubes rather than cutting them perfectly uniform.
• Eggs (6 large): The binding force that turns liquid into a set custard, so don't skip them or substitute.
• Milk (2 cups): Skim or unsweetened almond milk both work; I've found skim gives a richer mouthfeel.
• Natural creamy peanut butter (1/2 cup): The kind with just peanuts and maybe salt, not the ultra-processed versions that won't blend smoothly into the custard.
• Unsweetened cocoa powder (1/4 cup): This provides the chocolate flavor without adding extra sugar, and whisking it directly into the custard prevents lumps.
• Brown sugar (1/3 cup): Light brown or coconut sugar adds depth without overpowering the peanut butter.
• Greek yogurt (1/2 cup): The secret ingredient that adds tanginess and keeps the texture tender while boosting protein.
• Vanilla extract (1 tsp): A small but essential touch that rounds out the chocolate and peanut flavors.
• Salt (1/2 tsp): Balances sweetness and makes every flavor pop more than you'd expect.
• Dark chocolate chips and roasted peanuts (optional toppings): These add texture contrast and visual appeal, though the dish is delicious without them.

Instructions

Get your oven and dish ready:

Preheat to 350°F and grease a 9x13-inch baking dish well so the edges don't stick. While the oven warms, spread your bread cubes in an even layer across the bottom, filling all the gaps.

Make the custard blend:

In a large bowl, whisk together eggs, milk, peanut butter, cocoa powder, brown sugar, Greek yogurt, vanilla, and salt until you have a smooth, chocolate-brown liquid with no lumps of peanut butter hiding at the bottom. This takes a minute or two more than you think, but it's worth it.

Bring the bread and custard together:

Pour that gorgeous mixture evenly over the bread cubes, then use a spatula to gently press everything down so the bread actually absorbs the liquid instead of floating on top. Let it sit for 10 minutes while you decide on toppings.

Add toppings if you're using them:

Scatter chocolate chips and chopped peanuts across the top, pressing them gently so they don't slide off during baking. You can skip this step entirely and it'll still be delicious.

Bake until set:

Pop it in the oven uncovered for 30-35 minutes; you'll know it's done when the top is puffed and lightly crisp and a knife inserted in the center comes out clean. The edges might brown faster than the center, which is exactly what you want.

Rest and serve:

Let it cool for 5 minutes so it firms up enough to slice neatly, then cut into squares and drizzle with maple syrup or honey. It's best served warm, but leftovers reheat beautifully.

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There was a Tuesday morning when my neighbor stopped by for coffee and stayed for a slice, and she asked for the recipe before she'd even finished eating. That moment taught me that the best recipes are the ones that make people feel seen and nourished at the same time.

Make It Your Own

This recipe is surprisingly flexible once you understand the core formula. I've swapped the peanut butter for almond butter on mornings when I wanted something slightly lighter, and the chocolate has stood up beautifully to it. You can also experiment with the bread base: sourdough gives a tangy note, while challah makes it feel extra indulgent. The custard-to-bread ratio is forgiving, so don't worry too much about precision.

Protein-Boosting Ideas

If you're looking to push the protein even higher, there are a few places where you can sneak it in without changing the texture. Greek yogurt can go up to three-quarters of a cup if you reduce the milk slightly, and a chocolate or vanilla protein powder (about 25-30g) dissolves seamlessly into the custard mixture. I've also experimented with adding a tablespoon of powdered peanut butter for extra flavor and protein with less fat, which worked wonderfully.

Storage and Reheating Tips

This dish actually improves slightly when made the night before because the bread has more time to soak and the flavors deepen. You can assemble everything except the toppings, cover it loosely with plastic wrap, and refrigerate overnight, then add the chocolate chips and peanuts before baking. Leftovers keep for three days in an airtight container and reheat perfectly in a 300°F oven for about 10 minutes, or in the microwave if you're in a rush.

• Cover the baking dish with foil if the top starts browning too fast during baking.
• For a nut-free version, sunflower butter creates the same richness and texture as peanut butter.
• Serve with fresh berries, sliced bananas, or a dollop of whipped cream for something special.

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This recipe has become my answer to the question of how to make breakfast feel special without waking up at dawn. It's the kind of dish that reminds you that feeding people well is one of the quieter ways you show up for them.

Recipe FAQs

→ Can I prepare this the night before?

Absolutely. Assemble everything in the baking dish, cover tightly, and refrigerate overnight. Add the toppings just before baking and increase the baking time by 5–10 minutes.

→ What type of bread works best?

Day-old whole grain or brioche bread absorbs the custard beautifully while maintaining structure. Slightly stale bread prevents the dish from becoming too soggy.

→ How can I make this nut-free?

Replace the peanut butter with sunflower seed butter and omit the chopped peanuts. The flavor profile shifts slightly but remains delicious and protein-rich.

→ Can I freeze leftovers?

Yes, individual portions freeze well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 10–15 minutes until warmed through.

→ What milk alternatives work in the custard?

Unsweetened almond milk, oat milk, or soy milk all perform well. Keep in mind that creamier options like oat milk yield a richer custard texture.

→ How do I know when it's done baking?

The custard should be set and no longer jiggly in the center, while the top appears puffed and lightly crisp. A knife inserted near the edge should come out clean.