Peanut Butter Chocolate Baked French Toast (Print View)

Protein-rich French toast featuring peanut butter, cocoa, and Greek yogurt on whole grain bread cubes.

# Components:

→ Bread

01 - 8 cups whole grain or brioche bread, cut into 1-inch cubes

→ Wet Ingredients

02 - 6 large eggs
03 - 1½ cups low-fat milk or unsweetened almond milk
04 - 1 cup plain Greek yogurt, 0% or 2% fat
05 - ¼ cup creamy peanut butter, melted
06 - ⅓ cup unsweetened cocoa powder
07 - ⅓ cup coconut sugar or brown sugar
08 - 1 teaspoon vanilla extract
09 - ½ teaspoon salt

→ Protein Boost

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

→ Toppings

11 - ¼ cup dark chocolate chips
12 - 2 tablespoons warmed peanut butter for drizzle
13 - Fresh berries for serving

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with non-stick spray or butter.
02 - Spread bread cubes evenly throughout the prepared baking dish in a single layer.
03 - In a large mixing bowl, whisk together eggs, milk, Greek yogurt, melted peanut butter, cocoa powder, sugar, vanilla extract, salt, and protein powder until smooth and completely combined with no lumps.
04 - Pour the custard mixture evenly over the bread cubes, pressing gently to help the bread absorb the liquid. Allow to stand for 10 minutes.
05 - Sprinkle dark chocolate chips over the top of the mixture if desired.
06 - Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden brown.
07 - Cool slightly. Drizzle with warmed peanut butter and top with fresh berries before serving.

# Expert Advice:

01 -
  • You get 21 grams of protein per serving, so you're actually full until lunch instead of raiding the pantry by 10 a.m.
  • It feeds a crowd with almost no effort—everything mixes in one bowl and bakes while you pour coffee and sit down.
  • Chocolate and peanut butter together hit that sweet spot between breakfast and dessert without any guilt attached.
02 -
  • Don't use fresh bread—it will turn into a soggy, gloppy mess instead of that custardy, cake-like texture you're after.
  • Whisk your protein powder in thoroughly or it will settle at the bottom and create an unpleasant, chalky layer that no one wants to bite into.
  • The French toast will keep rising and setting as it bakes, so don't open the oven door before 30 minutes or you'll deflate all your work.
03 -
  • If your chocolate chips are sinking too far into the custard, sprinkle them on top halfway through baking instead of at the beginning.
  • Warm your peanut butter drizzle in a small saucepan or microwave for 20 seconds so it's pourable and coats every slice evenly.
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