Save There's something about waking up to the smell of chocolate and peanut butter mingling in the oven that makes you feel like you've already won the day. I stumbled onto this recipe on a Sunday morning when I had a loaf of brioche going stale and a sudden craving for something that felt indulgent but wouldn't derail my protein goals. What started as a half-baked idea—literally mixing peanut butter into French toast custard—became the breakfast I now make whenever I want to impress someone or just treat myself without apology. It's rich, it's filling, and somehow it tastes like dessert masquerading as a responsible meal.
I made this for my sister's brunch last spring, and watching her face light up when she tasted it was worth every minute of prep. She asked for the recipe right there at the table, which never happens—she usually just eats and leaves—and I knew I'd created something special. Now whenever she visits, it's the first thing she requests, and I've started setting aside stale bread just for her surprise visits.
Ingredients
- 8 cups bread, cubed (about 400 g): Stale bread is your secret weapon here; it soaks up the custard without turning to mush, so don't feel bad about that loaf sitting around for a few days.
- 6 large eggs: They're the foundation of your custard, so use the freshest ones you have and whisk them until they're pale and slightly frothy.
- 1½ cups milk (360 ml): Low-fat milk keeps the calories in check, but almond milk works beautifully if you need dairy-free.
- 1 cup Greek yogurt: This adds creaminess and extra protein without making the texture heavy or dense.
- ¼ cup melted peanut butter (60 g): Warm it until it's pourable so it incorporates smoothly into the wet mixture.
- ⅓ cup unsweetened cocoa powder (35 g): Sift it first if you can—it dissolves better and prevents those little cocoa lumps that catch in your teeth.
- ⅓ cup coconut or brown sugar (65 g): This sweetens the custard without overwhelming the chocolate and peanut butter balance.
- 1 tsp vanilla extract: It rounds out the flavors and makes the whole thing taste more sophisticated than it has any right to.
- ½ tsp salt: Salt enhances both the chocolate and peanut butter, so don't skip it even though it seems small.
- 2 scoops protein powder (60 g): Chocolate or vanilla both work; just make sure it's something you'd actually eat on its own, because you'll taste it.
- ¼ cup dark chocolate chips (45 g), optional: These melt into pockets of richness as the French toast bakes.
- 2 tbsp warmed peanut butter for drizzle: This is the final flourish, so use something you genuinely love.
- Fresh berries for serving: The tartness cuts through the richness and adds a pop of color that makes the whole plate look intentional.
Instructions
- Prepare your baking dish:
- Preheat your oven to 350°F and grease a 9x13-inch dish—you want it slick enough that nothing sticks, but not so much that the edges get greasy. I use a little spray oil and a paper towel because it's the fastest method that doesn't leave your hands slippery.
- Arrange the bread:
- Spread your cubed bread evenly across the dish; it should cover the bottom in a single layer with minimal gaps. Don't pack it tight—you want the custard to flow through and around each piece.
- Mix your custard:
- In a large bowl, crack in your eggs and whisk them first, then add the milk, Greek yogurt, melted peanut butter, cocoa powder, sugar, vanilla, and salt. Whisk until everything is smooth and there are no streaks of cocoa powder or lumps of peanut butter hiding at the bottom.
- Add protein powder slowly:
- Sprinkle the protein powder in while whisking continuously so it doesn't clump up and create little gritty pockets. This takes about a minute, but it's worth the patience.
- Pour and soak:
- Pour the custard mixture over your bread cubes, then gently press down with a spatula or the back of a wooden spoon so every piece gets coated and starts absorbing liquid. Let it sit for 10 minutes—this is when the real magic happens, and the bread transforms from dry cubes into a sponge ready to turn golden.
- Top with chocolate chips:
- Sprinkle the dark chocolate chips across the top if you're using them; they'll melt into the custard and create little bursts of richness. If you forget this step, it's still delicious, but those melted chips make a noticeable difference.
- Bake low and slow:
- Bake for 35 to 40 minutes, or until the center is set and jiggles only slightly when you gently shake the dish. The top should be golden brown but not dark—if it's browning too fast, loosely tent it with foil for the last 10 minutes.
- Cool, drizzle, and serve:
- Let it rest for 5 minutes so it sets up just enough to slice cleanly, then drizzle with your warmed peanut butter and top with fresh berries. Serve it warm, and watch people's faces as they taste it.
Save One winter morning, I made this for my roommate after she'd had a rough week, and she sat at the kitchen table in her pajamas with her fork in one hand and a cup of coffee in the other, just quietly eating and staring out the window. She didn't say much, but the way she came back for seconds told me everything I needed to know—sometimes food is the gentlest way to say you care. That moment stuck with me, and now I think of her every time I smell chocolate and peanut butter baking together.
Why Stale Bread Is Non-Negotiable
I learned this the hard way on my first attempt, when I used a fresh loaf and ended up with something that resembled sweet bread soup instead of French toast. Fresh bread is too soft and soaks up custard like a sponge in a sink full of water, turning everything into a mushy disaster. Stale bread has a firmer structure that can handle the liquid without falling apart, giving you those tender but distinct cubes that make each bite satisfying. Let your bread sit out on the counter for a day or two, or cut it into cubes and leave it uncovered overnight—your future self will thank you.
The Protein Powder Factor
Adding protein powder to baked goods is trickier than throwing it into a smoothie, and I've made that mistake more times than I'd like to admit. If you don't whisk it in gradually and thoroughly, it settles to the bottom in a gritty, chalky layer that tastes like you're eating protein powder instead of a delicious breakfast. The key is adding it slowly while whisking constantly, which takes an extra minute but completely transforms the outcome. I also make sure to taste my custard mixture before pouring it over the bread—if I detect any protein powder grittiness, I blend it with an immersion blender for 20 seconds and that solves everything.
Customization and Storage Tips
This recipe is forgiving enough to adapt to whatever you have on hand or whatever sounds good that morning. I've swapped peanut butter for almond butter when a friend had an allergy, used plant-based protein powder instead of whey, and even tried it with maple syrup instead of coconut sugar—all of them worked beautifully. Leftovers keep in the fridge for three days, and you can reheat slices in a low oven or even the toaster oven until they're warm and slightly crispy on the edges again.
- Make it gluten-free by using certified gluten-free bread and double-checking your protein powder label.
- Prep the custard mixture the night before and pour it over the bread in the morning for a true grab-and-bake situation.
- Freeze individual slices after baking and reheat them whenever you want a quick protein-packed breakfast.
Save This baked French toast has become my answer to the question of how to feed people you care about without spending hours in the kitchen. It's proof that nourishing food and indulgent flavors don't have to be opponents.
Recipe FAQ
- → Can I make this the night before?
Yes! Assemble everything the night before and refrigerate. Add 5-10 minutes to baking time since it will be cold. The extra soaking time makes it even more delicious.
- → What type of bread works best?
Stale whole grain or brioche bread cubes absorb the custard beautifully. Day-old bread prevents sogginess while maintaining structure during baking.
- → Can I substitute the protein powder?
Yes! Use vanilla or chocolate plant-based protein for a dairy-free option. Alternatively, increase Greek yogurt by ½ cup and add an extra egg for natural protein.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 60-90 seconds or in a 350°F oven until warmed through.
- → Can I make this gluten-free?
Absolutely! Use certified gluten-free bread cubes. Ensure your protein powder and other ingredients are certified gluten-free as well to avoid cross-contamination.
- → What toppings pair well?
Warmed peanut butter drizzle, dark chocolate chips, fresh berries, sliced bananas, or a dollop of Greek yogurt all complement the rich chocolate-peanut flavors beautifully.