High-Protein Peanut Butter Chocolate French Toast (Printable version)

Bread cubes soaked in peanut butter chocolate custard, baked until puffed and golden. A protein-rich morning favorite that serves six.

# What You 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

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish and arrange bread cubes evenly in the dish.
02 - 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.
03 - Pour custard mixture evenly over bread cubes. Gently press bread down to ensure all pieces absorb the custard. Let sit for 10 minutes.
04 - Sprinkle chocolate chips and chopped peanuts evenly over the top.
05 - Bake uncovered for 30 to 35 minutes, until custard is set and top is puffed and lightly crisp.
06 - Cool for 5 minutes before slicing. Serve warm, drizzled with maple syrup or honey if desired.

# Expert Advice:

01 -
  • It's packed with 17 grams of protein per serving, so you actually stay full instead of hunting for snacks by 10 AM.
  • You bake it all at once instead of standing at a griddle, which means you can pour coffee and sit down while it cooks.
  • That peanut butter and chocolate combination tastes indulgent but isn't trying too hard—it just works.
02 -
  • Day-old bread is essential—fresh bread absorbs too much liquid and turns into mush instead of staying tender with structure.
  • Don't skip the 10-minute soak; this is what separates a soggy middle from custard-filled bread that actually holds together.
  • If your custard looks lumpy after whisking, you probably didn't mix the peanut butter in long enough—keep whisking until it's silky.
03 -
  • Cut your bread the night before and let it sit uncovered on the counter—the drier it is, the better it absorbs the custard without becoming mushy.
  • If you're making this ahead, assemble it through step 4, cover it, and refrigerate overnight; just add 5 to 10 minutes to the baking time if it goes straight from cold to oven.
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