High-Protein Peanut Butter Chocolate (Printable Version)

Cubes of bread soaked in a creamy peanut butter-chocolate custard, baked until golden and topped with warm drizzle and fresh berries.

# Ingredient List:

→ Bread

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

→ Wet Ingredients

02 - 6 large eggs
03 - 1½ cups low-fat milk or unsweetened almond milk
04 - 1 cup plain Greek yogurt (0% or 2% fat)
05 - ¼ cup creamy peanut butter, melted
06 - ⅓ cup unsweetened cocoa powder
07 - ⅓ cup coconut sugar or brown sugar
08 - 1 teaspoon vanilla extract
09 - ½ teaspoon salt

→ Protein Boost

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

→ Toppings

11 - ¼ 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 and distribute bread cubes evenly across the bottom.
02 - 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 smooth and well combined.
03 - Pour the egg mixture evenly over the bread cubes, pressing gently to ensure the bread absorbs the liquid. Let stand for 10 minutes.
04 - Sprinkle dark chocolate chips over the mixture if using.
05 - Bake for 35 to 40 minutes, or until the center is set and the top is slightly golden.
06 - Cool slightly. Drizzle with warmed peanut butter and top with fresh berries before serving.

# Expert Advice:

01 -
  • It tastes like chocolate peanut butter cake for breakfast but delivers more protein than most lunches.
  • The baking method means you can prep it the night before and slide it into the oven while you're still half asleep.
  • One pan feeds a crowd, making it perfect for when you want to impress without spending hours in the kitchen.
02 -
  • If your baked French toast cracks on top or feels slightly soupy in the center after 35 minutes, give it another 3–5 minutes; every oven runs differently and bread density varies.
  • Melting the peanut butter before adding it prevents grainy streaks in the custard; cold peanut butter won't incorporate smoothly and you'll taste the difference.
  • Don't skip sifting the cocoa powder if it's been sitting in the pantry; even a few lumps can create bitter pockets that throw off the flavor balance.
03 -
  • If you forget to melt the peanut butter and add it cold, warm it in a small bowl in the microwave for 20 seconds, then whisk it in separately to prevent texture issues.
  • Baking this in a slightly smaller or larger dish changes the thickness slightly, but it's forgiving; just watch for doneness by the top color rather than time alone.
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