Save My kitchen filled with the smell of cocoa and peanut butter one random Sunday morning when I was trying to prove that breakfast could be both indulgent and actually good for you. I'd been staring at leftover brioche, thinking how wasteful it seemed, when the idea hit: what if I treated French toast like a casserole, baked it all together, and loaded it with protein? The result was so unexpectedly rich and satisfying that I made it again the very next weekend, and it's been my solution ever since for feeding a crowd without feeling like I'm serving dessert for breakfast.
I served this at a brunch where my friend with the strict workout routine showed up expecting to pick at fruit, and instead she went back for seconds and asked for the recipe before she'd even finished her first slice. Watching someone genuinely surprised that healthy food could taste this good was one of those small kitchen moments that reminded me why I love cooking.
Ingredients
- Bread, cut into 1-inch cubes: Day-old whole grain or brioche works best because it's already slightly dry and soaks up the custard without turning to mush, plus the cubes give you that satisfying texture in every bite.
- Eggs: The foundation of your custard, providing structure and richness while keeping the protein count honest.
- Milk: Skim or unsweetened almond milk thins the mixture enough to soak the bread without making it soggy or overly heavy.
- Peanut butter: Natural creamy peanut butter dissolves smoothly into the custard and gives you that deep, nutty flavor that plays beautifully with chocolate.
- Unsweetened cocoa powder: The real chocolate taste without added sugar, balancing the sweetness from the brown sugar and peanut butter.
- Brown sugar or coconut sugar: Dissolves easily into the egg mixture and caramelizes slightly on top during baking for those crispy edges.
- Greek yogurt: Adds tanginess and moisture while bumping up the protein without making the texture dense or heavy.
- Vanilla extract: A small amount rounds out the flavors and prevents the chocolate from tasting one-dimensional.
- Salt: Don't skip it—salt brings all the flavors forward and stops the sweetness from becoming cloying.
- Dark chocolate chips and roasted peanuts: These optional toppings add texture and visual appeal, melting into pockets of richness as the dish bakes.
Instructions
- Get your oven ready:
- Preheat to 350°F and grease your 9x13-inch baking dish with butter or cooking spray so nothing sticks. This temperature is gentle enough to cook the custard through without scrambling the eggs or burning the edges.
- Distribute the bread:
- Spread your bread cubes in a single, fairly even layer across the dish, leaving a little space between pieces so the custard can reach everywhere. Don't worry about perfection—just aim for coverage.
- Build your custard base:
- In a large bowl, whisk together eggs, milk, peanut butter, cocoa powder, brown sugar, Greek yogurt, vanilla, and salt until the mixture is smooth and there are no cocoa streaks or peanut butter clumps. This takes about a minute of actual whisking, not just lazy stirring.
- Soak the bread:
- Pour the custard slowly and evenly over the bread cubes, then use your hands or a spatula to gently press down on the bread so every piece makes contact with the liquid. You're not trying to mash it into submission, just encouraging absorption.
- Wait for the magic:
- Let the whole dish sit at room temperature for 10 minutes while the bread drinks up the custard. This pause makes an enormous difference in texture.
- Add toppings:
- If you're using chocolate chips and peanuts, sprinkle them evenly across the top now, pressing them gently into the custard so they stay put and toast slightly as it bakes.
- Bake until set:
- Slide the dish into the oven and bake uncovered for 30 to 35 minutes, until the custard is set at the edges but still has the slightest jiggle in the very center, and the top looks puffed and lightly golden. The top should feel almost crispy.
- Cool and serve:
- Let it rest for 5 minutes so the custard firms up slightly and becomes easier to slice cleanly. Serve warm, drizzled with maple syrup or honey if your heart desires.
Save There's something profoundly satisfying about a breakfast dish that looks like it belongs at a dinner party but tastes like comfort wrapped in chocolate and peanut butter. This recipe became my answer to the question I'd been asked a hundred times: how do you eat healthy without it tasting like punishment?
Why This Works as Both Breakfast and Brunch
The protein content keeps blood sugar stable, so you won't crash two hours later despite the dessert-like flavor. The combination of eggs, Greek yogurt, and peanut butter creates a macronutrient balance that actually satisfies, while the cocoa adds complexity that makes it feel indulgent rather than like a protein vehicle. Baking it as a casserole means everyone gets served at once, warm and consistent, which matters more than you'd think when feeding a group.
Making It Your Own
The beauty of this dish is that it tolerates customization gracefully. I've made it with almond butter when peanuts weren't available, swapped in coconut sugar for the brown sugar, and once used half whole wheat and half regular bread when that's what I had on hand. Each version came out slightly different but equally delicious, which is the mark of a recipe with a solid foundation.
Storage and Make-Ahead Tips
You can assemble this the night before, cover it, and refrigerate—just add an extra 5 to 10 minutes to the baking time since it goes in cold. Leftovers keep for three days in an airtight container, and reheating a slice gently in the oven brings back the texture better than the microwave, though I'm not judging if you're in a rush. For extra protein without changing the flavor, stir in one scoop of chocolate or vanilla protein powder into the custard mixture before pouring it over the bread.
- Freeze leftovers individually wrapped in plastic wrap and foil, then reheat in a 300°F oven for about 10 minutes.
- If your kitchen runs cold and the custard won't set properly, bake an extra 5 minutes and trust your instincts over the timer.
- Serve with berries, sliced bananas, or even a dollop of whipped Greek yogurt if you want to push the nutrition even further.
Save This recipe proved to me that nourishment and indulgence don't have to be enemies, and that sometimes the best breakfast dishes are the ones that blur the line between the two. Make it, feed people you care about, and watch them try to hide their surprise that something this good is actually good for them.
Recipe FAQs
- → Can I make this ahead of time?
Yes! Assemble the dish the night before, cover, and refrigerate. In the morning, let it sit at room temperature for 20 minutes before baking. The bread will absorb even more flavor overnight.
- → What type of bread works best?
Day-old whole grain or brioche bread works beautifully since it absorbs the custard without becoming too mushy. Stale bread actually yields better texture and prevents the dish from becoming soggy.
- → Can I freeze leftovers?
Absolutely. Cut into portions, wrap individually, and freeze for up to 3 months. Reheat in the microwave or oven at 350°F for about 10-15 minutes until warmed through.
- → How do I make this nut-free?
Substitute sunflower butter for the peanut butter and omit the chopped peanuts. The texture and creaminess remain similar while making it safe for those with nut allergies.
- → Can I add more protein?
Yes, add one scoop of chocolate or vanilla protein powder to the custard mixture. This boosts each serving to about 22 grams of protein while maintaining the rich flavor.