Peanut Butter & Chocolate Baked French Toast (Printable Version)

Protein-rich breakfast featuring bread baked in creamy peanut butter chocolate custard until puffed and golden.

# 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% fat 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 Make:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread bread cubes evenly across the prepared baking dish in a single layer.
03 - Whisk together eggs, milk, peanut butter, cocoa powder, brown sugar, Greek yogurt, vanilla extract, and salt in a large bowl until smooth and fully incorporated.
04 - Pour custard mixture evenly over bread cubes. Gently press down to ensure thorough saturation and absorption.
05 - Allow to sit undisturbed for 10 minutes to maximize liquid absorption by bread.
06 - Sprinkle chocolate chips and chopped peanuts evenly over the surface if using.
07 - Bake uncovered for 30 to 35 minutes until custard is set and top is puffed with light browning.
08 - Cool for 5 minutes before slicing. Serve warm with maple syrup or honey drizzle if desired.

# Cooking Tips:

01 -
  • It tastes like dessert for breakfast but delivers serious protein to keep you full until lunch.
  • No standing at the stove flipping individual pieces—just bake it and let the oven do the work while you actually enjoy your morning.
  • The cubed bread soaks up every bit of that peanut butter-chocolate custard, so every bite is equally decadent.
02 -
  • Day-old bread is non-negotiable—fresh bread will turn to pudding because it's too soft to hold its shape while soaking.
  • Don't skip the ten-minute soak time after pouring the custard; this is when the magic happens and the bread becomes custard-soaked rather than just wet.
  • If your custard looks lumpy from peanut butter, strain it through a fine mesh sieve before pouring—smooth custard bakes more evenly.
03 -
  • Use a box grater to shred your peanut butter into the milk before whisking if you're having trouble getting it smooth—it dissolves much faster that way.
  • Don't overbake; the custard should jiggle very slightly in the center when you gently shake the dish, not be completely firm like a cake, because it'll continue setting as it cools.
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