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

A protein-rich spin on classic baked French toast with peanut butter and chocolate flavors.

# Ingredient List:

→ 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 Greek yogurt, plain 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, optional
12 - 2 tablespoons peanut butter, warmed, for drizzle
13 - Fresh berries for serving

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Place bread cubes evenly in the prepared baking dish, distributing them uniformly.
03 - 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 thoroughly combined.
04 - Pour the egg mixture evenly over the bread cubes, pressing gently to ensure the bread absorbs the liquid. Allow to stand for 10 minutes.
05 - Sprinkle chocolate chips over the surface if desired.
06 - Bake for 35 to 40 minutes, or until the center is set and the top is slightly golden brown.
07 - Cool slightly. Drizzle with warmed peanut butter and top with fresh berries before serving.

# Expert Tips:

01 -
  • It tastes like chocolate peanut butter cake for breakfast, which means you're basically getting away with something delicious.
  • One pan, minimal fuss, and you can prep it the night before if life gets hectic.
  • Actually keeps you full because the protein isn't an afterthought—it's woven through every bite.
02 -
  • Don't skip the 10-minute rest after pouring the custard over bread—it's the difference between custardy depths and gummy disappointment.
  • If your cocoa powder clumps in the wet ingredients, the baked French toast will have bitter pockets where the powder concentrated—whisk longer or sift beforehand.
  • Stale bread absorbs liquid three times better than fresh, so planning ahead actually changes everything here.
03 -
  • Melt your peanut butter gently in a small saucepan or microwave in 15-second bursts so it incorporates smoothly into the wet ingredients instead of clumping.
  • Use truly stale bread or lightly toast fresh bread cubes—the drier the bread, the more custard it absorbs without turning to mush.
  • Cool the baked French toast for at least 5 minutes before slicing so it holds its shape instead of falling apart on the spatula.
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