Peanut Butter Chocolate French Toast (Printable)

Protein-packed breakfast with bread cubes baked in rich peanut butter chocolate custard.

# 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 Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Spread bread cubes evenly in the prepared baking dish.
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 combined.
04 - Pour custard mixture evenly over bread cubes. Gently press bread down to ensure all pieces absorb the custard thoroughly.
05 - Allow mixture to sit for 10 minutes, permitting bread to fully absorb the liquid.
06 - Sprinkle chocolate chips and chopped peanuts evenly over the top.
07 - Bake uncovered for 30 to 35 minutes until custard is set and top is puffed and lightly crisp.
08 - Allow to cool for 5 minutes before slicing. Serve warm, drizzled with maple syrup or honey.

# Expert Advice:

01 -
  • It tastes like a peanut butter cup for breakfast without the guilt or the crash that follows.
  • One pan means less cleanup before you've even finished your coffee.
  • The protein sneaks in so quietly that nobody realizes they're eating something genuinely good for them.
02 -
  • Resting the bread for those 10 minutes changes everything—I skipped it once and ended up with a crunchy bottom and dry middle, a lesson I won't repeat.
  • Don't use fresh bread; it turns to mush, and your beautiful creation becomes more soup than bake.
03 -
  • Whisk your custard mixture until it's genuinely smooth—lumpy peanut butter bakes into hard spots that nobody enjoys biting into.
  • If your baking dish is shallow, start checking for doneness at 28 minutes so the top doesn't brown too dark before the center sets.
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