Peanut Butter Chocolate Baked French Toast (Printable Version)

Protein-packed baked French toast with peanut butter and chocolate flavors, perfect for breakfast or brunch.

# Ingredient List:

→ 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 butter or cooking spray.
02 - Spread bread cubes evenly in the prepared baking dish in a single layer.
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 fully incorporated.
04 - Pour custard mixture evenly over bread cubes. Gently press bread down to ensure all pieces absorb the custard thoroughly.
05 - Allow the mixture to sit for 10 minutes, permitting the bread to absorb maximum liquid.
06 - Sprinkle dark chocolate chips and chopped peanuts evenly over the top of the mixture.
07 - Bake uncovered for 30 to 35 minutes until custard is set and the top is puffed and lightly crisp.
08 - Allow to cool for 5 minutes before slicing. Serve warm, drizzled with maple syrup or honey as desired.

# Expert Advice:

01 -
  • It tastes indulgent but delivers 17 grams of protein per serving, so you're actually nourishing yourself instead of crashing by noon.
  • The whole thing bakes in one dish, which means minimal cleanup and maximum time for coffee.
  • Those peanut butter and chocolate flavors get soft and custardy inside while the edges crisp up slightly, creating this perfect textural contrast.
02 -
  • Using fresh bread instead of day-old will result in a mushy, soggy disaster—the stale bread has lost moisture and can actually absorb liquid without falling apart.
  • Don't skip the 10-minute rest period; it's the difference between custardy and soupy, and it costs you nothing but patience.
  • If you notice the top browning too quickly but the center still jiggles, cover loosely with foil for the last 10 minutes and it'll finish cooking gently.
03 -
  • If your peanut butter is very thick and hard to whisk, microwave it for 20 seconds first so it blends smoothly without lumps ruining your custard.
  • The top browns faster than the center bakes, so tent loosely with foil if you see it getting dark before the center sets.
  • Serve this with fresh berries or sliced bananas on the side; the brightness cuts through the richness in the best possible way.
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