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

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

# What You’ll Need:

→ 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

# Step-by-Step:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread bread cubes evenly across the bottom of the prepared baking dish in a single layer.
03 - In a large bowl, whisk together eggs, milk, peanut butter, cocoa powder, brown sugar, Greek yogurt, vanilla extract, and salt until smooth and fully combined with no lumps.
04 - Pour custard mixture evenly over bread cubes. Gently press down on bread to ensure all pieces are saturated with custard.
05 - Allow mixture to sit for 10 minutes at room temperature, permitting bread to absorb maximum liquid.
06 - Sprinkle dark chocolate chips and chopped peanuts evenly across the surface.
07 - Bake uncovered for 30 to 35 minutes until custard is set, top is puffed, and edges are lightly crisp.
08 - Allow to cool for 5 minutes before slicing. Serve warm, drizzled with maple syrup or honey as desired.

# Expert Tips:

01 -
  • It's a build-ahead dish you can prep the night before and just pop in the oven, making mornings feel less chaotic.
  • The protein sneaks in so naturally (eggs, Greek yogurt, peanut butter) that you're actually satisfied until lunch.
  • You get that crispy-on-top, custardy-in-the-middle texture without flipping anything or babysitting the stove.
02 -
  • Don't skip the 10-minute rest period after pouring the custard; it's the difference between a soggy bottom layer and custard that sets evenly throughout.
  • Use day-old or slightly stale bread because fresh bread absorbs too much liquid and turns to mush, while older bread holds its structure.
03 -
  • Whisk the custard mixture longer than feels necessary to ensure the peanut butter fully incorporates, which prevents pockets of peanut butter from separating during baking.
  • If you're making this for a crowd, the recipe doubles easily in a 9x13-inch dish plus a separate 8x8-inch dish, and both bake in the same time.
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