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

Rich, chocolatey baked French toast with peanut butter swirls and 21g protein per serving. A satisfying breakfast made with whole grain bread, Greek yogurt, and wholesome ingredients.

# What you need:

→ Bread

01 - 8 cups whole grain or brioche bread, cut into 1-inch cubes

→ Wet Ingredients

02 - 6 large eggs
03 - 1½ cups low-fat milk or unsweetened almond milk
04 - 1 cup Greek yogurt, plain
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

→ Toppings

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

# How to make it:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and distribute bread cubes evenly throughout.
02 - 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 well combined.
03 - Pour the egg mixture evenly over the bread cubes, pressing gently to ensure even absorption. Allow to stand for 10 minutes.
04 - Sprinkle dark chocolate chips across the top if desired.
05 - Bake for 35 to 40 minutes, or until the center is set and the top achieves a light golden color.
06 - Allow to cool slightly. Drizzle with warmed peanut butter and garnish with fresh berries before serving.

# Expert Advice:

01 -
  • It tastes like chocolate peanut butter cake for breakfast, but delivers 21 grams of protein per serving without any weird aftertaste.
  • You make it the night before or morning of, let it sit, and the oven does all the work—no standing over a hot pan flipping things.
  • Feeding a crowd becomes effortless; one baking dish serves six people and looks far more impressive than scrambled eggs.
02 -
  • Don't skip the 10-minute rest period after pouring the custard; it's the difference between a dense casserole and one that's fluffy and custardy throughout.
  • If your protein powder tastes chalky or artificial, it will shine through here more obviously than in a smoothie—invest in a quality brand or use vanilla to mask any bitterness.
03 -
  • Whisk your dry ingredients separately first if you have any lumps in the cocoa or protein powder, then add to the wet ingredients—this saves you from whisking forever.
  • If you forget to let it rest after pouring the custard and bake it immediately, add an extra 5 minutes to the baking time, as the bread will need more time to absorb liquid and cook through.
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