High-Protein Peanut Butter Chocolate French Toast (Printable Version)

Protein-rich baked French toast with peanut butter and chocolate flavors

# What You Need:

→ Bread

01 - 8 cups whole grain or brioche bread, cut into 1-inch cubes (stale preferred)

→ 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)

→ Toppings

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

# How To Make:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and arrange bread cubes evenly across the bottom.
02 - In a large mixing bowl, whisk together eggs, milk, Greek yogurt, melted peanut butter, cocoa powder, coconut sugar, vanilla extract, salt, and protein powder until smooth and fully combined with no lumps.
03 - Pour custard mixture evenly over bread cubes, pressing gently to ensure even absorption of liquid. Allow to stand for 10 minutes to ensure bread soaks through.
04 - Sprinkle dark chocolate chips across the top if desired.
05 - Transfer to preheated oven and bake for 35 to 40 minutes until center is set and top develops a light golden color.
06 - Cool slightly, then drizzle with warmed peanut butter and garnish with fresh berries before serving warm.

# Cooking Tips:

01 -
  • You get 21 grams of protein per serving, so you'll actually stay full instead of hunting for snacks by mid-morning.
  • It tastes like chocolate peanut butter cake but comes together in 15 minutes of prep.
  • You can make the entire thing ahead and just pop it in the oven when you're ready to eat.
02 -
  • If your center seems wet when you pull it out but the edges are firm, it will set as it cools—don't overbake it trying to get the middle completely firm or the whole thing turns rubbery.
  • Stale bread is non-negotiable; fresh bread basically dissolves into custard soup, which sounds okay until you realize you're eating French toast casserole instead of something with actual structure.
03 -
  • Whisk the protein powder with a bit of the milk first to dissolve it completely before adding it to the rest of the wet ingredients, or you'll end up with chalky bits that won't blend.
  • The bread cubes should be roughly the same size so they cook evenly—if some are tiny and some are huge, the small ones turn to mush while the big ones stay slightly stale in the middle.
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