Peanut Butter Chocolate French Toast (Printable)

Whole grain bread baked in creamy peanut butter chocolate custard with chocolate chips and roasted peanuts.

# What you'll need:

→ 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

# Method:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish and spread bread cubes evenly in the prepared dish.
02 - In a large bowl, whisk together eggs, milk, peanut butter, cocoa powder, brown sugar, Greek yogurt, vanilla extract, and salt until smooth and well combined.
03 - Pour the custard mixture evenly over the bread cubes. Gently press the bread down to ensure all pieces soak up the custard. Let sit for 10 minutes to allow bread to absorb the liquid.
04 - Sprinkle chocolate chips and chopped peanuts evenly over the top if using.
05 - Bake uncovered for 30 to 35 minutes, or until the custard is set and the top is puffed and lightly crisp.
06 - Let cool for 5 minutes before slicing. Serve warm, drizzled with maple syrup or honey if desired.

# Expert Advice:

01 -
  • It actually tastes like a decadent dessert but delivers serious protein to keep you full until lunch.
  • No flipping, no babysitting—you prep it, walk away, and come back to something golden and perfect.
  • It reheats beautifully, so you can make it once and eat breakfast for days without guilt.
02 -
  • Don't skip the 10-minute rest after pouring the custard—rushing this step means dry patches that don't soak through, and you'll feel the difference immediately.
  • Check the custard at 30 minutes; oven temperatures vary wildly, and baking it too long makes it rubbery and dense instead of custardy and light.
03 -
  • If the top starts browning too quickly, loosely tent it with foil for the last 10 minutes of baking so the custard finishes setting without burning.
  • Serve it straight from the oven if you love it warm and custardy, or let it cool completely for a firmer, cake-like texture that slices more neatly.
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