Save My roommate showed up one Sunday morning with day-old brioche from the bakery and refused to let me toss it. She stood at the kitchen counter mixing eggs and peanut butter like she had a secret weapon, and I watched skeptically until the smell of cocoa hit the air. That baked French toast changed everything about how I thought breakfast could taste—suddenly it felt like dessert was acceptable at 9 AM, and nobody would judge you for it.
I made this for my sister's birthday brunch and watched her eat three slices without saying anything, just nodding with her mouth full. Afterward she asked for the recipe, but more importantly, she asked if I'd make it again next month—which is how you know a breakfast dish has truly landed.
Ingredients
- Bread (8 cups, about 400 g whole grain or brioche, cut into 1-inch cubes): Day-old bread absorbs the custard without falling apart; fresh bread turns to mush and nobody wants that sad texture.
- Eggs (6 large): These bind everything and create that custardy interior—don't skip or substitute with flax eggs here.
- Milk (2 cups skim or unsweetened almond milk): The liquid base that makes this baked rather than stovetop; almond milk keeps it lighter if that matters to you.
- Natural creamy peanut butter (1/2 cup): Use the real stuff with just peanuts and salt—the oil separation is actually your friend and adds richness.
- Unsweetened cocoa powder (1/4 cup): Don't use hot cocoa mix or you'll end up with grainy sweetness; raw cocoa powder gives you control.
- Light brown sugar or coconut sugar (1/3 cup): This sweetens the custard without overwhelming the peanut butter and chocolate balance.
- Plain Greek yogurt (1/2 cup, 2% or higher): This adds protein and creates a silkier custard texture than milk alone could achieve.
- Vanilla extract (1 tsp): A small amount rounds out the flavors and keeps them from tasting one-dimensional.
- Salt (1/2 tsp): Essential to make the chocolate and peanut butter sing; don't treat this as optional.
- Dark chocolate chips (1/3 cup) and chopped roasted peanuts (2 tbsp): These toppings add texture and visual appeal, plus they don't dissolve completely during baking.
Instructions
- Prep your baking dish:
- Preheat your oven to 350°F and grease a 9x13-inch baking dish well so nothing sticks to the edges. Spread your bread cubes evenly—don't pile them up or some will stay dry while others get waterlogged.
- Build the custard:
- Whisk together eggs, milk, peanut butter, cocoa powder, brown sugar, Greek yogurt, vanilla, and salt in a large bowl until completely smooth. You want zero lumps of peanut butter or cocoa powder visible; take your time here because texture matters.
- Combine bread and custard:
- Pour the custard over your bread cubes and gently press down with a spatula so every piece makes contact with the liquid. This ensures even soaking and prevents dry spots in your finished dish.
- Let it rest:
- Walk away for 10 minutes while the bread absorbs the custard—this step prevents a watery center and overly dry top. Use the time to brew your coffee or set the table.
- Add toppings and bake:
- Sprinkle chocolate chips and peanuts over the top if using, then slide into the oven for 30-35 minutes until the custard sets and the top puffs up with light golden-brown edges. You'll know it's done when a knife inserted in the center comes out clean or with just a few moist crumbs.
- Cool and serve:
- Let it rest for 5 minutes so the custard firms up slightly, then slice into squares and drizzle generously with maple syrup or honey. Serve warm while it still has that soft center and crispy edge contrast.
Save There's something about pulling this out of the oven on a quiet Saturday morning that feels like you've accomplished something meaningful before most people have gotten out of bed. My dad sat down to a slice and said it tasted like someone finally figured out that French toast should taste like chocolate cake, and I think that's exactly the compliment this dish deserves.
Why This Works as Breakfast
Most breakfast foods are either sweet and empty or savory and boring, but this hits a completely different note. The protein from the eggs, Greek yogurt, and peanut butter means you're actually fueling your body for hours instead of spiking blood sugar and crashing before lunch. Meanwhile the cocoa and peanut butter make it taste like you're indulging, so your brain feels satisfied even though you're eating something legitimately nutritious.
Making It Your Own
The base recipe is forgiving enough that you can play around with it without ruining everything. I've tried it with almond butter instead of peanut, which gave it a more delicate flavor, and added a scoop of chocolate protein powder one morning which made it even more filling. Someone mentioned adding a pinch of cinnamon to the custard mix and honestly, that's a direction worth exploring if chocolate-peanut butter feels too heavy for your taste.
Storage and Make-Ahead Magic
You can assemble this the night before, cover it, and refrigerate overnight—the bread soaks up even more custard and the flavors deepen. Just let it sit on the counter for 15 minutes before baking so the center isn't ice cold. Leftovers keep for three days covered in the fridge, and they reheat beautifully in a 300°F oven for about 10 minutes until warm through.
- Make-ahead assembly actually improves this dish by giving the bread extra time to absorb the custard evenly.
- Reheating in the oven preserves the texture better than the microwave, which turns everything rubbery and weird.
- This recipe doubles easily if you're feeding a crowd; just use a 9x13 and a smaller baking dish or split between two standard dishes.
Save This recipe became part of my regular rotation because it satisfies something deeper than just hunger—it tastes like care, like you spent time thinking about breakfast instead of just grabbing whatever's convenient. Make it once and I promise someone will ask for it again.
Recipe Help & FAQs
- → Can I prepare this the night before?
Yes, assemble the dish the night before and refrigerate. In the morning, let it sit at room temperature for 20 minutes before baking. You may need to add 5-10 minutes to the baking time if it's cold from the refrigerator.
- → What type of bread works best?
Day-old whole grain bread or brioche works exceptionally well because it absorbs the custard without becoming mushy. Sturdier breads hold their texture better during baking, creating that perfect contrast between crisp edges and soft, custardy centers.
- → How can I increase the protein content further?
Add one scoop (25-30 grams) of chocolate or vanilla protein powder to the custard mixture. This can bump the protein content to 20+ grams per serving. Whisk thoroughly to ensure the powder dissolves completely.
- → Is this suitable for meal prep?
Absolutely. Bake the full batch, let it cool completely, then slice into individual portions. Store in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave for 1-2 minutes or in a 350°F oven for 10 minutes until warmed through.
- → Can I make this nut-free?
Yes, substitute sunflower seed butter for the peanut butter and omit the chopped peanuts. Sunflower butter provides a similar creamy texture and nutty flavor profile while accommodating nut allergies. Always check labels to ensure your ingredients are processed in nut-free facilities.
- → What toppings pair well with this dish?
Fresh berries like strawberries or raspberries add brightness and cut through the richness. Sliced bananas, a dollop of Greek yogurt, or a drizzle of almond butter also complement the chocolate-peanut butter combination beautifully.