Save to Pinterest My neighbor showed up one Saturday morning with a bag of day-old brioche from her bakery, and instead of making the usual French toast sticks, I thought: why not go bigger? I cubed everything, threw it in a baking dish, and mixed up this ridiculously good custard with peanut butter and cocoa powder. The smell alone had my partner wandering into the kitchen three times before it was even done baking. That one experiment became the breakfast we now make whenever someone's coming over.
I made this for my running club the morning after our long run, and everyone ate seconds without even asking what was in it. One person said it tasted like "chocolate peanut butter cake for breakfast," and honestly, I took that as the highest compliment possible. That's when I realized this wasn't just breakfast—it was the kind of dish that makes people feel taken care of.
Ingredients
- Bread: Use day-old bread cut into 1-inch cubes—fresh bread falls apart and turns mushy, but yesterday's loaf absorbs the custard like it's meant to.
- Eggs: Six large eggs are your binding agent and protein backbone; don't skip them or reduce the count.
- Milk: Skim or unsweetened almond milk keeps it lighter, but regular milk works if that's what you have on hand.
- Natural creamy peanut butter: The kind with just peanuts and salt, not the processed stuff with added sugar—it blends smoother into the custard.
- Unsweetened cocoa powder: This is non-negotiable for that deep chocolate flavor without bitterness taking over.
- Light brown sugar or coconut sugar: Either one works, but brown sugar dissolves faster into the wet mixture.
- Plain Greek yogurt: This adds tang and extra protein while keeping the custard creamy instead of dense.
- Vanilla extract: Just 1 teaspoon, but it ties all those flavors together like they were always meant to be friends.
- Salt: Half a teaspoon makes everything taste more like itself, especially the chocolate and peanut butter.
- Dark chocolate chips and roasted peanuts: Scatter these on top before baking for texture and a visual reminder of what's coming.
Instructions
- Prep your baking dish:
- Heat the oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray. Spread the bread cubes in an even layer—this is important so every piece gets equal heat and moisture.
- Build the custard:
- In a large bowl, whisk together eggs, milk, peanut butter, cocoa powder, brown sugar, Greek yogurt, vanilla, and salt until the mixture is smooth and no peanut butter lumps remain. Use a whisk and really go at it for a minute or two.
- Marry bread and custard:
- Pour the mixture evenly over the bread cubes, then gently press down with a wooden spoon so every piece gets submerged. Some bread will float back up—that's normal.
- Let it soak:
- Set a timer for 10 minutes and walk away. This waiting period is when the bread actually absorbs the liquid instead of staying hollow in the middle.
- Add the toppings:
- Scatter chocolate chips and chopped peanuts over the top if you're using them. This step is optional but honestly, why skip it?
- Bake until golden:
- Slide it into the oven for 30 to 35 minutes. You'll know it's done when the center is set (doesn't jiggle), the top is puffed and slightly crisp, and the whole kitchen smells like a chocolate peanut butter dream.
- Cool and serve:
- Let it sit for 5 minutes so it firms up just enough to slice cleanly. Drizzle with maple syrup or honey while it's still warm.
Save to Pinterest Last month my sister called asking what to make for her stepdaughter's first breakfast at their house, and I sent her this recipe because I knew it would feel special without being stressful. She texted back a photo of everyone at the table with chocolate on their faces, and I realized this dish has a way of creating those moments where food becomes a language of its own.
Why This Works Better Than Stovetop French Toast
Baking means you're not tied to a griddle watching and flipping for 20 minutes. The custard cooks evenly because heat surrounds the whole dish, and you get this perfect interplay of textures—crispy edges, custardy middle, and that slight puff on top that makes it feel fancy without the fuss. Plus, making a whole baking dish at once means you can actually sit down with whoever you're cooking for instead of being the short-order cook all morning.
The Peanut Butter and Cocoa Chemistry
These two flavors aren't fighting each other; they're actually supporting each other. The peanut butter's fat content and richness balance the cocoa powder's intensity, while the cocoa adds just enough bitterness to keep everything from tasting like dessert. The Greek yogurt and brown sugar round out the edges, and suddenly you have something that tastes sophisticated but also deeply satisfying. It's the kind of flavor combination that makes sense once you taste it, like you've known about it your whole life.
Making It Your Own
This recipe is a foundation, not a rulebook. I've added a scoop of chocolate protein powder when I wanted extra staying power, scattered berries on top before baking for brightness, and once made a nut-free version by swapping in sunflower butter when my coworker came over. The custard base is forgiving enough to handle tweaks as long as you keep the ratio of wet to dry roughly the same.
- For extra protein, stir in 1 scoop of chocolate or vanilla protein powder with the other wet ingredients.
- Fresh berries or sliced bananas layered in before baking add color and natural sweetness.
- A pinch of cinnamon or espresso powder deepens the chocolate flavor if you want to go that direction.
Save to Pinterest This recipe has become my answer to "what should I make when I want to impress someone without stressing myself out." It's the kind of breakfast that tastes like you spent hours in the kitchen but actually took less time than a morning run.
Recipe FAQs
- → Can I prepare this the night before?
Absolutely. Assemble the dish and refrigerate overnight before baking. In the morning, let it sit at room temperature for 20 minutes while the oven preheats, then bake as directed.
- → What type of bread works best?
Day-old whole grain or brioche cubes absorb the custard beautifully while maintaining structure. Sturdy bread prevents mushiness and ensures satisfying texture throughout.
- → Can I make this nut-free?
Replace peanut butter with sunflower seed butter and omit the peanut garnish. The flavor profile shifts slightly while maintaining creamy richness and protein content.
- → How do I know when it's done baking?
The custard should be set—no liquid jiggles in the center—and the top appears puffed with golden-brown edges. A knife inserted near the center should come out clean.
- → Can I freeze leftovers?
Yes, individual portions freeze well for up to two months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through, about 10-15 minutes.