Peanut Butter Chocolate Baked (Print View)

Protein-packed breakfast bake with peanut butter and chocolate flavors in a creamy custard.

# Components:

→ 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread bread cubes evenly in prepared baking dish.
03 - In large bowl, whisk together eggs, milk, peanut butter, cocoa powder, brown sugar, Greek yogurt, vanilla extract, and salt until smooth and fully incorporated.
04 - Pour custard mixture evenly over bread cubes. Gently press bread down to ensure all pieces absorb the custard thoroughly.
05 - Let sit for 10 minutes to allow bread to fully absorb the liquid.
06 - Sprinkle chocolate chips and chopped peanuts evenly over top if desired.
07 - Bake uncovered for 30-35 minutes until custard is set and top is puffed and lightly crisp.
08 - Cool for 5 minutes before slicing. Serve warm with maple syrup or honey drizzled over top.

# Expert Advice:

01 -
  • It feels like dessert for breakfast but actually delivers 17g of protein per slice, so you're winning the nutrition game without sacrifice.
  • The whole thing comes together in about 15 minutes of prep, then the oven does the work while you pour coffee and sit down.
  • There's built-in wiggle room—you can make it the night before, bake it fresh in the morning, or customize it based on what's in your pantry.
02 -
  • Don't skip the 10-minute soak after pouring the custard; rushing this step means dry spots in the middle and uneven cooking.
  • If you're adding protein powder for extra nutrition, whisk it in with the dry ingredients first so it distributes evenly and doesn't create lumps in your custard.
03 -
  • Use a serrated knife to cut the casserole into clean squares; it prevents the knife from dragging and keeps each slice intact and beautiful on the plate.
  • If your custard looks slightly grainy when you pour it, blend it quickly with an immersion blender to smooth it out before it goes into the baking dish.
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