Save There's something about the smell of chocolate and peanut butter warming in the oven that makes a Sunday morning feel less like a chore and more like an event. I stumbled onto this recipe by accident one weekend when I had day-old brioche sitting around and Greek yogurt that needed using, and thought, why not lean into the indulgence? What started as an experiment in combining my two favorite flavors turned into the kind of breakfast that makes people linger at the table, asking for seconds before they've finished their first serving.
I made this for a friend who claimed she was "just hungry" on a Tuesday morning, and ended up eating half the pan in one sitting. She still texts me about it. That's when I knew this wasn't just another breakfast casserole—it was the kind of dish that sneaks past people's defenses because it tastes too good to be practical.
Ingredients
- Bread: Use day-old whole grain or brioche cut into cubes; stale bread absorbs the custard better than fresh, and brioche gives you that cloud-like texture underneath all that richness.
- Eggs: Six large eggs form the backbone of your custard, providing structure and binding everything together into a creamy, set finish.
- Milk: Skim or unsweetened almond milk keeps the protein high and the flavor clean; dairy or non-dairy both work beautifully here.
- Peanut butter: Natural creamy is your best friend—the more you can taste the actual peanuts, the better the flavor comes through against the chocolate.
- Cocoa powder: Unsweetened cocoa is non-negotiable because the sugar in the custard gives you sweetness; unsweetened keeps the chocolate flavor honest and intense.
- Brown sugar: Light brown or coconut sugar dissolves into the custard and adds depth; resist the urge to go dark, or you'll overpower the peanut butter notes.
- Greek yogurt: This adds creaminess and protein without thinning out your custard; 2% or higher fat content makes a noticeable difference in mouthfeel.
- Vanilla extract: Just a teaspoon rounds out the flavors and prevents any one taste from dominating.
- Salt: A pinch of salt is essential because it makes the chocolate and peanut butter sing louder than they would alone.
- Chocolate chips and peanuts: These are optional toppings, but they add textural contrast and remind people what they're eating in the best way.
Instructions
- Heat your oven and prep your dish:
- Preheat to 350°F and grease a 9x13-inch baking dish generously; you want the edges to release easily when it's done. A light coating of oil or cooking spray does the job.
- Arrange your bread:
- Spread the cubed bread evenly across the dish in a single layer. Don't pack it down yet—the bread needs room to drink in the custard.
- Build your custard mixture:
- In a large bowl, whisk together eggs, milk, peanut butter, cocoa powder, brown sugar, Greek yogurt, vanilla, and salt until completely smooth with no lumps. This takes a bit of elbow grease, but it's worth it because any peanut butter chunks will stay thick instead of melting evenly. Take your time here and trust the process.
- Combine bread and custard:
- Pour the custard evenly over the bread, then use a spatula or the back of a spoon to gently press down so every cube gets coated. You'll see the bread gradually absorb the liquid, and that's exactly what you want.
- Let it soak:
- Walk away for 10 minutes and let the magic happen. The bread will soften and the flavors will start mingling, setting you up for an even, moist final dish.
- Add toppings if using:
- Scatter chocolate chips and chopped peanuts across the top in whatever pattern feels right. They'll toast slightly as everything bakes and add a little crunch.
- Bake until set:
- Slide into the oven for 30–35 minutes; the custard should be set (a knife inserted in the center comes out clean, not wet), and the top will puff up slightly and take on a light golden color. You'll know it's ready when it stops jiggling in the center.
- Cool and serve:
- Let it rest for 5 minutes so the structure sets fully, then slice into squares. Drizzle with maple syrup or honey, and watch people's faces light up as they take the first bite.
Save The first time I served this to someone who thought they were "too full" for breakfast, they changed their mind halfway through their first bite. Food has a way of shifting priorities when it tastes this good and still makes you feel strong.
Make-Ahead Magic
You can assemble this entire casserole the night before, cover it with foil, and refrigerate it overnight. The bread soaks even deeper into the custard as it sits, which means richer, more cohesive bites. Just add an extra 5–10 minutes to your baking time if it goes straight from the fridge into the oven, and let it come to room temperature for 10 minutes before slicing.
Flexibility and Swaps
This recipe thrives on adaptation. If you're watching calories, use a lower-fat yogurt or skip the chocolate chips. For nut-free households, sunflower butter replaces peanut butter seamlessly and tastes nearly identical. Gluten-free bread works just as well, though you might need to let it soak a minute longer because the structure is slightly different. The beauty of a baked custard is that it forgives small changes as long as you respect the core ratio of eggs to liquid to bread.
Serving Suggestions and Storage
Serve this warm with fresh berries, sliced bananas, or a simple yogurt dollop on the side. It reheats beautifully in a 300°F oven for about 10 minutes, and leftovers keep in an airtight container in the fridge for up to three days. You can even freeze individual slices for up to a month if you want to portion them out for busy mornings.
- Pair it with strong coffee or cold milk to balance the richness of the chocolate and peanut butter.
- If you make this for guests, they'll ask for the recipe before they leave the table.
- Leftovers taste just as good cold straight from the fridge if you're in a rush.
Save This recipe has a way of turning ordinary mornings into moments worth remembering. Make it once, and it'll become part of your rotation.
Recipe FAQ
- → Can I prepare this the night before?
Absolutely. Assemble everything the night before and refrigerate. In the morning, let it sit at room temperature for 20 minutes before baking. The extra soak time actually enhances the texture.
- → What type of bread works best?
Day-old whole grain or brioche are ideal. Slightly stale bread absorbs the custard better without becoming soggy. Brioche yields a richer result, while whole grain adds fiber and nuttiness.
- → How can I increase the protein content?
Add one scoop of chocolate or vanilla protein powder to the custard mixture. You can also use extra Greek yogurt or top with additional nuts after baking for added protein.
- → Is this suitable for meal prep?
Yes. Individual portions reheat beautifully in the microwave for 1-2 minutes. Store in airtight containers in the refrigerator for up to 4 days. The texture remains satisfying even after reheating.
- → Can I make this dairy-free?
Substitute the skim milk with unsweetened almond milk, use a dairy-free yogurt alternative, and ensure your chocolate chips are dairy-free. The texture and flavor will remain delicious.
- → What's the best way to tell when it's done?
The custard should be set and no longer jiggly in the center. The top will be puffed and lightly crisp. A knife inserted near the edge should come out clean, though the center may still appear slightly moist.