High-Protein Peanut Butter Chocolate Baked (Printable Version)

Bread cubes soaked in peanut butter chocolate custard, baked until puffed and golden. High-protein breakfast perfect for weekends.

# Ingredient List:

→ 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.
02 - Spread bread cubes evenly in the prepared baking dish.
03 - In a large bowl, whisk together eggs, milk, peanut butter, cocoa powder, brown sugar, Greek yogurt, vanilla, and salt until smooth and well combined.
04 - Pour custard mixture evenly over bread cubes. Gently press bread down to ensure all pieces absorb the custard. Let sit for 10 minutes.
05 - Sprinkle chocolate chips and chopped peanuts evenly over the top.
06 - Bake uncovered for 30 to 35 minutes, or until custard is set and top is puffed and lightly crisp.
07 - Let cool for 5 minutes before slicing. Serve warm, drizzled with maple syrup or honey if desired.

# Expert Tips:

01 -
  • It tastes like indulgent chocolate-peanut butter dessert but actually delivers serious protein to keep you full all morning.
  • You prep it in 15 minutes and let the oven do the work, so you can pour coffee and catch up with people instead of standing over a skillet.
  • The whole thing comes together in one dish, which means minimal cleanup and maximum time enjoying breakfast with someone you care about.
02 -
  • Don't skip the 10-minute soak time even if you're in a rush, because that's when the bread actually absorbs the custard instead of staying stubbornly dry inside.
  • If your custard looks lumpy when you whisk it, you haven't whisked long enough, and lumpy peanut butter ruins the whole silky texture you're working toward.
  • Use a baking dish with high sides because this puffs up more than you'd expect, and a shallow dish means custard overflow and a messy oven.
03 -
  • Don't open the oven door before the 30-minute mark or you'll let all the heat out and end up with a sad, deflated custard instead of a puffy masterpiece.
  • The chocolate chips and peanuts on top get the crispiest when you sprinkle them right before the oven, not before the soak time, so resist the urge to assemble everything at once.
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