Peanut Butter Chocolate French Toast turns lazy weekend mornings into a decadent, cozy brunch without complicated steps. I first made this when I wanted a dessert-like breakfast that still felt homemade and controlled — the result was rich, slightly crisp edges and a velvety, peanut-buttery center. For more quick peanut butter–chocolate inspiration, I also often make chocolate peanut butter protein bars as a grab-and-go option.
Why Make This Recipe
- It tastes indulgent — the peanut butter and chocolate create a creamy, nostalgia-filled flavor kids and adults love.
- It’s high in protein compared with plain French toast thanks to eggs and peanut butter, so it keeps you full longer.
- It’s quick to pull together: 10 minutes prep and about 8 minutes on the stove, ideal for weekend breakfasts.
- It’s flexible for sweet toppings or lighter options if you want to cut sugar.
- Personal insight: I love this for holiday mornings because you can make the batter ahead and cook just before serving to keep everything fresh and warm. Also, if you want a bite-sized chocolate-peanut treat on the side, try these chocolate peanut butter snowballs.
Recipe Overview
Prep time: 10 minutes.
Cook time: 8–10 minutes.
Total time: 18–20 minutes.
Servings: 4 servings (8 slices).
Difficulty: Easy.
Method: Whisk a custard-style batter, assemble peanut-butter-stuffed slices, soak briefly, then fry on a medium-hot griddle or skillet until golden brown.
My Experience Making This Recipe
I tested this recipe several times to get the soak time and peanut-butter ratio balanced so the toast isn’t soggy or too dense. I discovered that using slightly stale brioche or challah gives the best texture and that a gentle medium heat prevents burning while achieving a crisp exterior.
How to Make Peanut Butter Chocolate French Toast
Make a custard with 3 large eggs, 1/2 cup milk (or 1/3 cup milk + 2 tbsp heavy cream for richness), 1 tbsp sugar, 1 tsp vanilla, and 1 tbsp unsweetened cocoa powder whisked until smooth. Spread 1–2 tbsp peanut butter on one slice of thick bread and top with another slice to make a sandwich; cut in half if you like. Dip each sandwich into the custard for 10–15 seconds per side — you want it saturated but not falling apart — then cook in a 10-inch nonstick skillet over medium (about 325–350°F / 160–175°C) with 1 tbsp butter and 1 tsp neutral oil for 2–3 minutes per side until deep golden. Serve immediately with powdered sugar, sliced bananas, or a drizzle of melted dark chocolate.
Expert Tips for Success
- Use thick, day-old bread (brioche, challah, or Texas toast) so the interior holds peanut butter without collapsing during the soak.
- Keep the heat moderate (325–350°F) so the exterior crisps without the center burning; an infrared thermometer or an electric griddle with temperature control helps.
- Stir a tablespoon of melted chocolate or 1 tsp cocoa into the batter to deepen the chocolate flavor without extra sugar.
- For easy flipping and minimal breakage, press sandwiches gently after dipping and use a thin metal spatula to support the whole slice while turning. Also consider pairing the dish with homemade or store-bought treats like these no-bake chocolate peanut butter balls for a full-themed brunch.
How to Serve Peanut Butter Chocolate French Toast
- Classic: dust with powdered sugar and serve with warm maple syrup and sliced bananas.
- Dessert-style: top with whipped cream and a drizzle of melted dark chocolate; garnish with chopped roasted peanuts for crunch.
- Brunch platter: pair with fresh berries, crispy bacon, and a side of yogurt for contrast. For romantic breakfasts, complement the French toast with a themed sweet like a chocolate peanut butter Valentine’s heart for a cohesive spread.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for up to 3 days; separate layers with parchment to prevent sticking. Freeze cooled slices in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from refrigerated: oven at 350°F (175°C) for 8–10 minutes or toaster oven for 5–7 minutes to restore crispness. From frozen: bake at 350°F (175°C) for 12–15 minutes; avoid microwaving unless you finish with a quick skillet sear to re-crisp the exterior.
Recipe Variations
- Gluten-free: use dense gluten-free brioche or sandwich bread and check peanut butter labels for cross-contamination. Try a slightly shorter soak time to keep structure.
- Dairy-free / Vegan: replace eggs with a chickpea flour batter or a mix of 1/2 cup aquafaba + 1 tbsp ground flax, and use almond or oat milk; cook in coconut oil for flavor.
- Protein boost: add 1 scoop chocolate protein powder to the custard and reduce sugar by 1 tsp to keep sweetness balanced.
- Lighter version: swap peanut butter for a thin layer of natural almond butter and use light milk; top with fresh fruit. You can also pair the toast with a nostalgic cookie like these vintage no-bake chocolate cookies if you want a crunchy side.
Nutritional Highlights
- Protein-rich: eggs and peanut butter add 12–15g protein per serving depending on portion size, which helps satiety.
- Energy-dense: this is a calorie-rich breakfast — plan portions (one sandwich per person) if you’re watching intake.
- Allergens: contains peanuts and eggs; typically contains dairy unless you use substitutes. Serve with caution for nut or dairy allergies.
Troubleshooting Common Issues
- Soggy center: often caused by over-soaking. Reduce dip time to 10–15 seconds per side and use thicker bread.
- Burnt outside, raw middle: skillet too hot; lower heat to medium (325–350°F) and cook longer, flipping as needed.
- Peanut butter oozing out: use slightly less filling (1 tbsp) and press sandwich edges gently after assembling to seal; chill for 10 minutes before dipping if needed.
Frequently Asked Questions
Q: Can I assemble the peanut butter sandwiches ahead of time?
A: Yes — you can assemble and wrap sandwiches up to 24 hours ahead and refrigerate. Chill before dipping to reduce soaking issues and keep sandwiches from separating.
Q: What bread works best for this recipe?
A: Day-old brioche, challah, or Texas-style sandwich bread are ideal because they absorb custard but retain structure. Avoid very thin sandwich bread or soft bakery buns that disintegrate.
Q: How do I prevent the toast from getting greasy?
A: Use a mix of butter and a neutral oil (like canola) in the pan; butter gives flavor while oil raises the smoke point so the butter won’t burn. Wipe the pan between batches if excess oil accumulates.
Q: Can I make this without peanut butter for nut-free households?
A: Yes — substitute a seed butter (sunflower seed butter) or make a chocolate-hazelnut sandwich if nuts are allowed. Adjust sweetness if the substitute is sweeter than natural peanut butter.
Peanut Butter Chocolate French Toast
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulgent and easy to make, this Peanut Butter Chocolate French Toast is perfect for lazy weekend mornings, featuring a rich, custard-style batter and creamy peanut butter center.
Ingredients
- 3 large eggs
- 1/2 cup milk (or 1/3 cup milk + 2 tbsp heavy cream)
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1 tbsp unsweetened cocoa powder
- 1–2 tbsp peanut butter
- Thick slices of brioche or challah bread
- 1 tbsp butter
- 1 tsp neutral oil
- Powdered sugar (for serving)
- Sliced bananas (for serving)
- Melted dark chocolate (for serving)
Instructions
- Whisk together the eggs, milk, sugar, vanilla, and cocoa powder until smooth to make the custard.
- Spread peanut butter on one slice of bread and top it with another slice to form a sandwich.
- Dip each sandwich into the custard for 10-15 seconds on each side.
- Heat a nonstick skillet over medium heat and add butter and oil.
- Cook the sandwiches for 2-3 minutes on each side or until deep golden brown.
- Serve immediately with powdered sugar, sliced bananas, or melted dark chocolate.
Notes
For the best texture, use day-old bread and maintain moderate heat while cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 300mg