Save My roommate showed up at my door one Saturday morning with day-old brioche and a wild idea: make French toast in bulk so we could eat like kings all week without the daily griddle chaos. What started as a practical experiment turned into something unexpectedly luxurious when I stirred peanut butter and cocoa into the custard and watched her eyes light up. That first bite, warm from the oven with chocolate melting into every crevice, made me realize French toast didn't need a pan or constant attention—just time, patience, and the right flavor combination.
I made this for a brunch party once, nervous that chocolate and peanut butter would seem too indulgent for a crowd of people who usually opt for fruit and granola. Instead, everyone went back for seconds, and someone asked if I'd made it from scratch or found a fancy bakery. That moment—when a simple baked custard gets mistaken for something professional and complicated—that's when you know you've created something special.
Ingredients
- Whole grain or brioche bread: Day-old bread is genuinely better here because it's drier and soaks up the custard without turning to mush, while fresh bread falls apart the moment you touch it.
- Large eggs: They're the backbone of your custard, so don't cheap out—quality eggs make the difference between custardy and rubbery.
- Skim milk or unsweetened almond milk: Either works, but the milk carries flavor, so taste matters—thin or too-sweet milk shows up in the final dish.
- Natural creamy peanut butter: The stuff without added sugar and palm oil has a deeper, less cloying taste that plays beautifully with cocoa.
- Unsweetened cocoa powder: This isn't the hot chocolate mix—real cocoa powder gives you chocolate flavor without extra sweetness that would drown out the peanut butter.
- Light brown sugar or coconut sugar: Brown sugar brings moisture and a subtle molasses note; coconut sugar is a lighter option if you prefer.
- Plain Greek yogurt: It adds protein and a faint tang that balances sweetness while keeping the custard rich without needing cream.
- Vanilla extract: A small amount amplifies all the other flavors, especially the chocolate and peanut butter.
- Salt: Half a teaspoon seems small, but it's the ingredient that makes people unable to identify exactly what makes this taste so good.
- Dark chocolate chips: Optional but worth it—they melt slightly into the warm custard and catch on the fork.
- Chopped roasted peanuts: They add texture and a salty crunch that makes each bite more interesting.
Instructions
- Heat your oven and prepare the dish:
- Set it to 350°F and grease a 9x13-inch baking dish—not fancy, just enough butter or cooking spray so nothing sticks. You want the oven preheated so the custard starts cooking the moment it hits the heat.
- Cut and arrange your bread:
- Use a serrated knife and cut bread into rough 1-inch cubes, then spread them evenly across the baking dish. Uneven packing means some pieces will be soggy and others dry, so take a breath and arrange them with intent.
- Build your custard:
- Whisk eggs first, then add milk slowly while continuing to whisk so you don't get scrambled egg bits. Once smooth, add the peanut butter, cocoa powder, sugar, yogurt, vanilla, and salt—whisk until it's completely uniform with no brown cocoa streaks floating around.
- Soak the bread:
- Pour the custard over the bread and use a spatula or the back of a spoon to gently press down until everything is submerged. This isn't aggressive—gentle pressure helps absorption without crushing the bread.
- Let it rest:
- Set a timer for 10 minutes and walk away. This is when the magic happens; the bread slowly pulls in the custard, and you're building texture.
- Add toppings if using:
- Sprinkle chocolate chips and peanuts across the top in an even layer so every slice gets some.
- Bake until set:
- Bake for 30 to 35 minutes—you're looking for the custard to be just set (it should jiggle slightly in the center, not slosh around) and the top to puff up slightly and turn light golden. The edges will smell amazing; that's your cue to start checking.
- Cool and serve:
- Let it sit for 5 minutes so the custard finishes setting, then slice carefully and serve warm with maple syrup or honey. If you cut too early, it falls apart; if you wait too long, it gets dense.
Save The first time I made this for my sister, she took one bite and said it tasted like someone made a brownie into French toast, which wasn't what I was going for but felt like the highest compliment. We ate half the pan that morning and froze the rest, and two weeks later when she defrosted it, she admitted she'd been daydreaming about it the whole time.
Make It Ahead (Or Make It Last)
This baked French toast actually gets better when made the night before—assemble it, cover it, and refrigerate overnight so the bread soaks completely. In the morning, just add toppings and bake; the custard will be evenly distributed and the texture will be more consistent. You can also freeze unbaked portions in an airtight container for up to two weeks, then thaw in the fridge overnight before baking.
Swaps and Adjustments
If you want to boost the protein even further, add one scoop of chocolate or vanilla protein powder to the custard while whisking—it won't change the flavor but will make this genuinely filling for hours. For a nut-free version, sunflower butter works beautifully and tastes similar enough that no one will notice the swap. If you're avoiding gluten, just use your favorite gluten-free bread; brioche-style options work better than thin whole wheat.
The Details That Actually Matter
Most people skip cocoa powder in savory applications because they're scared of bitterness, but unsweetened cocoa powder in custard creates depth—it doesn't taste like chocolate cake, it tastes like sophistication. The Greek yogurt is there doing three things at once: adding protein, bringing richness without cream, and introducing a subtle tang that makes everything taste less one-note. And that salt isn't an afterthought; it's the secret reason people can't quite figure out what makes this taste so good.
- Use day-old bread because fresh bread dissolves into the custard instead of holding its structure.
- Whisk the custard mixture for a full minute to make sure the peanut butter fully incorporates and doesn't create pockets of unmixed goodness.
- Let the finished dish rest for 5 minutes before slicing so the custard firms up enough to cut clean pieces instead of scooping casserole.
Save This dish transformed the way I think about breakfast—it proved that something nutritious and protein-packed doesn't have to feel boring or righteous. It just has to taste good enough that you'd make it even if no one was watching.
Recipe Guide
- → Can I prepare this the night before?
Absolutely. Assemble everything in the baking dish, cover tightly, and refrigerate overnight. Let it sit at room temperature for 20 minutes while the oven preheats, then bake as directed. The bread will absorb even more of the custard for an extra creamy result.
- → What type of bread works best?
Day-old whole grain or brioche bread cut into 1-inch cubes holds up beautifully. Slightly stale bread absorbs the custard without becoming mushy. Brioche yields a richer, more indulgent result, while whole grain provides fiber and a nutty flavor that complements the peanut butter.
- → How do I know when it's done baking?
The custard should be set—no liquid jiggles when you gently shake the pan. The top will appear puffed and golden with slightly crispy edges. A knife inserted near the center should come out clean, with no wet custard clinging to it.
- → Can I make this nut-free?
Yes, replace the peanut butter with sunflower seed butter and omit the chopped peanuts. The flavor profile shifts slightly but still delivers creamy richness and protein. Sunflower butter has a similar texture and spreads through the custard just as well.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 45-60 seconds or in a 350°F oven for 10 minutes until warmed through. The texture remains remarkably close to fresh-baked.
- → What toppings work well beyond the suggested ones?
Fresh berries like raspberries or sliced bananas add brightness and complement the chocolate flavors. A dollop of Greek yogurt provides extra protein and tang. For more indulgence, drizzle with additional melted peanut butter or chocolate syrup before serving.