High-Protein Peanut Butter Chocolate Baked French Toast (Print Version)

Protein-packed baked French toast featuring peanut butter, chocolate, and whole grain bread cubes.

# What You'll 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 alternative)

→ Toppings

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

# How To:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Distribute bread cubes evenly throughout the prepared baking dish.
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 fully combined.
04 - Pour custard mixture evenly over bread cubes, pressing gently to facilitate absorption. Allow to stand for 10 minutes.
05 - Sprinkle chocolate chips over the surface if desired.
06 - Bake for 35 to 40 minutes until the center is set and the top achieves a light golden color.
07 - Cool slightly. Drizzle with warmed peanut butter and top with fresh berries before serving.

# Expert Tips:

01 -
  • It tastes like dessert for breakfast but actually fuels your body with 21 grams of protein per serving.
  • No standing at the stove flipping individual slices—you prep it once and let the oven do the heavy lifting.
  • The combination of peanut butter and chocolate works so well that your taste buds won't even realize how nutritious this is.
02 -
  • Do not skip the 10-minute soak—I learned this the hard way by pouring and baking immediately, which resulted in cubes that stayed crunchy instead of custard-y.
  • If your protein powder is particularly chalky, add an extra splash of milk to your custard mixture because some brands don't dissolve as smoothly as others.
  • The baked French toast continues to set as it cools, so if the very center jiggles slightly when you pull it out, that's actually perfect.
03 -
  • If you accidentally grab fresh bread instead of stale, dry it out in a 250°F oven for 10 minutes before cubing—this saves the entire dish.
  • Melting your peanut butter in the microwave for 20 seconds before mixing ensures it incorporates smoothly and prevents lumps in the final custard.
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