Peanut Butter Chocolate Baked French Toast (Printable version)

Protein-rich baked French toast featuring creamy peanut butter and chocolate flavors on whole grain bread cubes.

# What You Need:

→ Bread

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

→ Wet Ingredients

02 - 6 large eggs
03 - 1.5 cups low-fat milk or unsweetened almond milk
04 - 1 cup plain Greek yogurt (0% or 2% fat)
05 - 0.25 cup creamy peanut butter, melted
06 - 0.33 cup unsweetened cocoa powder
07 - 0.33 cup coconut sugar or brown sugar
08 - 1 teaspoon vanilla extract
09 - 0.5 teaspoon salt

→ Protein Boost

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

→ Toppings

11 - 0.25 cup dark chocolate chips
12 - 2 tablespoons warmed peanut butter for drizzle
13 - Fresh berries for serving

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Place bread cubes evenly in the prepared baking dish.
03 - 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.
04 - Pour the egg mixture evenly over the bread cubes, pressing gently to help the bread absorb the liquid. Let stand for 10 minutes.
05 - Sprinkle chocolate chips on top if using.
06 - Bake for 35 to 40 minutes, or until the center is set and the top is slightly golden.
07 - Cool slightly. Drizzle with warmed peanut butter and top with fresh berries before serving.

# Expert Advice:

01 -
  • It tastes like indulgent chocolate-peanut butter cake but delivers serious protein without the guilt spiral.
  • One dish feeds a crowd, so your Sunday meal prep is done before you finish your coffee.
  • The texture is custardy and rich, nothing like the dry protein bars that taste like cardboard.
02 -
  • Stale bread is non-negotiable—fresh bread will dissolve into mush no matter what you do, so plan 24 hours ahead or lightly toast your cubes first.
  • Cocoa powder and protein powder must be whisked smooth before hitting the liquid, otherwise you'll end up with gritty pockets that ruin bites.
  • The center will still jiggle slightly when you pull it from the oven—carryover cooking firms it up in minutes, and residual heat means it won't be wet inside.
03 -
  • Invest in a good cocoa powder—Dutch-processed has deeper flavor, while natural cocoa tastes lighter and more acidic, so choose based on mood.
  • Whey protein powder creates a slightly fluffier crumb than plant-based, but either works perfectly if you whisk it in gently without overworking.
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