Save My coworker brought this baked French toast to our office potluck on a dreary Monday morning, and honestly, it changed how I think about breakfast. The aroma that filled the break room was intoxicating—chocolate and peanut butter mingling together like they'd been meant to meet all along. I watched people go back for thirds, which never happens at these things, so I knew I had to figure out her secret. Turns out, she'd been quietly building muscle and managing her protein intake without sacrificing the comfort food she loved. When she handed me the recipe, I felt like I'd been let in on something special.
I made this for my partner on the Saturday after we'd both committed to hitting the gym more seriously, and the look on their face when they took the first bite was priceless. They literally paused mid-chew and said, "This is protein?" with genuine shock. We devoured the whole pan over coffee while sitting by the window, talking about our week, and I realized that food like this—the kind that tastes indulgent but actually supports what you're trying to do—is worth mastering.
Ingredients
- Bread: Use stale bread if you have it—fresh bread soaks up too much liquid and becomes mushy instead of holding its structure, so let those day-old loaves have a purpose.
- Eggs: These are your binder and protein foundation, so fresh ones matter more than you'd think for the texture.
- Low-fat milk: Choose whichever aligns with your diet, but unsweetened almond milk keeps the protein-to-calorie ratio cleaner.
- Greek yogurt: This is the secret to creaminess without excess oil—it adds richness that feels indulgent but stays light.
- Creamy peanut butter: Melting it first ensures it distributes evenly throughout the custard instead of clumping at the bottom.
- Unsweetened cocoa powder: Non-negotiable if you want chocolate flavor without sweetness overload, and it adds a subtle sophistication.
- Coconut sugar or brown sugar: Either works, but coconut sugar has a gentler flavor that lets the peanut butter and chocolate shine.
- Protein powder: Vanilla or chocolate both work, and plant-based versions integrate just as smoothly as whey.
- Dark chocolate chips: These finish the dish with a touch of elegance and melt slightly into the custard as it bakes.
- Warmed peanut butter for drizzle: Heating it makes it pourable and luxurious-looking when you finish the dish.
Instructions
- Set your stage:
- Preheat your oven to 350°F and grease that 9x13-inch baking dish—this is your canvas. Arrange your bread cubes evenly across the bottom, leaving no major gaps so the custard distributes uniformly.
- Build your custard:
- Crack those eggs into a large bowl and start whisking, then add milk, Greek yogurt, melted peanut butter, cocoa powder, sugar, vanilla, salt, and protein powder. Whisk until you've got a smooth, homogeneous mixture with no lumps—take your time here because protein powder can hide in corners and create grainy pockets if you rush.
- Marry them together:
- Pour the custard slowly and deliberately over the bread cubes, then use a spatula or gentle hands to press the bread down so it's half-submerged. This is where patience pays off—let it sit for 10 minutes so the bread actually absorbs the liquid instead of staying dry inside.
- Add the finish:
- Sprinkle chocolate chips across the top if you're using them, creating a scattered pattern rather than clumps. This way you get chocolate in each bite without overwhelming any single spot.
- Bake with intention:
- Slide it into the oven for 35 to 40 minutes, watching for the edges to pull slightly from the pan and the center to set with just a gentle jiggle when you move the dish. The top should turn golden-brown, and that's your cue that the custard has transformed from liquid to silky.
- Finish with personality:
- Let it cool for a few minutes—this helps it set and makes serving less messy. Drizzle warmed peanut butter across the top in thin streams, scatter fresh berries over everything, and serve while it's still warm.
Save My sister texted me a photo of this dish at 6 AM on a random Tuesday, saying she'd made it for her kids before school and they actually asked for seconds without complaining. That's when I realized this recipe had transcended being just food—it had become a quiet rebellion against the idea that healthy eating has to taste boring or require constant vigilance. Every time someone brings it to a gathering or makes it for themselves, they're choosing something that respects both their taste buds and their goals.
The Science of Protein in Breakfast
High-protein breakfast isn't just a fitness trend—it actually changes how your body processes energy throughout the morning. When you start your day with 21 grams of protein from eggs, Greek yogurt, and whey powder, you're stabilizing your blood sugar in a way that toast and jam simply cannot. This means fewer cravings mid-morning and more sustained energy until lunch. I noticed this shift within a week of making this regularly, and suddenly I understood why my coworker had seemed so consistently energized at work.
Customizing Without Losing Magic
The beauty of this recipe is that it's flexible without being fragile, meaning you can swap elements without sabotaging the whole thing. Allergic to peanuts? Almond or sunflower seed butter works beautifully and creates a slightly more delicate flavor. Want it gluten-free? Certified gluten-free bread bakes identically. Prefer vanilla protein powder? It's more subtle but the chocolate and peanut butter carry the flavor profile. I've made it with different combinations depending on what I had on hand or what I was craving, and it's never disappointed.
Serving Suggestions and Storage
Serve this warm, ideally within a few hours of baking, though leftovers keep beautifully in the refrigerator for up to three days. Reheat gently in a 300°F oven or microwave individual portions with a splash of milk to restore moisture. You can also freeze baked slices for up to a month, then thaw and warm them on a busy morning when you need that protein boost without the prep work. I've learned that having this ready in my freezer transforms hectic mornings into moments where I'm actually nourishing myself instead of rushing through drive-through breakfast.
- Top with a dollop of Greek yogurt or a drizzle of maple syrup right before serving for added indulgence.
- Pair it with black coffee or a smoothie to round out your breakfast nutrition.
- Make it ahead on Sunday and portion it for the entire week of breakfasts.
Save This baked French toast has become my answer to the question of how to eat well without feeling deprived, and I hope it becomes yours too. It's proof that breakfast can be both delicious and honest about what it's doing for you.
Recipe FAQs
- → Can I prepare this the night before?
Absolutely. Assemble the dish and refrigerate overnight—this actually helps the bread absorb more flavor. Bake in the morning, adding 5–10 minutes to the cooking time if chilled.
- → What type of bread works best?
Sturdy bread like whole grain, brioche, or challah holds up beautifully. Slightly stale bread (1–2 days old) absorbs the custard without becoming mushy. For gluten-free needs, choose a certified gluten-free loaf.
- → Can I substitute the protein powder?
Yes. Replace with additional Greek yogurt, cottage cheese blended smooth, or simply omit and increase eggs by one. Plant-based protein powder also works well.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat individual portions in the microwave for 60–90 seconds, or warm in a 350°F oven until heated through.
- → Is this suitable for freezing?
Bake and cool completely, then cut into portions. Wrap tightly in plastic and foil before freezing for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
- → Can I make this dairy-free?
Replace Greek yogurt with coconut yogurt or dairy-free alternative, use unsweetened almond or oat milk, and ensure protein powder is plant-based. The texture remains delicious.