Eiweißreis mit Erdnussbutter und Schokolade

My kitchen smelled like a chocolate factory collided with a coffee shop the morning I first assembled this baked French toast, and I knew I'd stumbled onto something special. My neighbor had mentioned she was training for a half-marathon and kept apologizing for turning down my usual weekend breakfast invitations because she was watching her protein intake. That comment sparked something, and I spent an afternoon tinkering with the idea of making French toast that actually packed nutritional punch without sacrificing the indulgent, custardy comfort we all crave. What emerged was this towering, puffed masterpiece dotted with chocolate chips, and when I plated a slice for her the following Sunday, she literally asked for the recipe before taking the first bite.

I made this for my sister's brunch party last fall, and watching people's faces light up when they bit through the crispy top into the custardy, chocolate-peanut butter interior made me understand why some recipes become keepsakes. Someone asked if it was from a fancy bakery, which honestly made my entire week, but what stayed with me most was my nephew asking for thirds and my brother-in-law (notoriously picky about breakfast) going back to the kitchen twice. That's when a recipe stops being just instructions and becomes something you want to make again and again for the people you love.

Zutaten

• Ganzes Korn oder Brioche-Brot, in Würfel geschnitten (8 Tassen, etwa 400 g): Day-old bread is your secret weapon here because it's slightly stale, which means it absorbs the custard mixture without turning to mush or staying dry. I learned this the hard way after my first attempt with fresh bread turned into a soggy disappointment.
• Große Eier (6): These are the backbone of your custard, creating that silky, set texture that holds everything together as it bakes.
• Magermilch oder ungesüßte Mandelmilch (2 Tassen, 480 ml): The liquid component that transforms eggs into proper custard while keeping the dish lighter than traditional recipes.
• Natürliche cremige Erdnussbutter (1/2 Tasse, 120 g): Don't skip the natural variety because the emulsifiers in commercial peanut butter can throw off the custard's texture, though both work if that's what you have on hand.
• Ungesüßtes Kakaopulver (1/4 Tasse, 25 g): This deepens the chocolate notes and adds bitterness that balances the sweetness perfectly, preventing the dish from tasting like dessert soup.
• Hellbrauner Zucker oder Kokosnusszucker (1/3 Tasse, 70 g): Either works beautifully, though I've noticed coconut sugar gives a slightly deeper flavor that plays nicely with the chocolate.
• Griechischer Joghurt (2%), (1/2 Tasse, 120 g): This addition boosts protein and creates a subtle tang that keeps the sweetness from overwhelming your palate.
• Vanilleextrakt (1 Teelöffel): A small amount ties all the competing flavors together and prevents the peanut butter from becoming the only thing you taste.
• Salz (1/2 Teelöffel): Your safeguard against flavor flatness, bringing everything into focus without making the dish taste salty.
• Dunkle Schokoladenchips (1/3 Tasse, 60 g): These melt slightly into the custard during baking and create pockets of chocolate intensity throughout.
• Gehackte geröstete Erdnüsse (2 Esslöffel, 30 g): Adds textural contrast and reinforces the peanut butter flavor, though completely optional if you're serving tree nut-allergic guests.
• Ahornsirup oder Honig zum Servieren: Either one drizzled over warm slices amplifies the indulgent breakfast vibe, though honestly it's delicious without too.

Anleitung

Ofen vorheizen und Gericht vorbereiten:

Get your oven to 350°F (175°C) and grease a 9x13-inch baking dish generously so nothing sticks. This step takes maybe two minutes but saves you from a scraped-together breakfast disaster later.

Brotwürfel auslegen:

Spread your bread cubes evenly across the prepared dish, creating a relatively even layer so the custard soaks in uniformly. You want them touching but not packed so tightly that steam can't circulate.

Vanille-Kakao-Erdnussbutterauflauf zusammenmischen:

Whisk together the eggs, milk, peanut butter, cocoa powder, brown sugar, Greek yogurt, vanilla, and salt in a large bowl until completely smooth with no lumps of peanut butter hiding in corners. This takes genuine whisking, maybe three minutes, because peanut butter can be stubborn about breaking down.

Auflauf zusammentragen und einweichen:

Auflauf zusammentragen und einweichen:

Pour the custard mixture evenly over the bread cubes and gently press everything down with a spatula so every piece makes contact with the liquid. Now walk away and let it sit for 10 minutes while the bread drinks everything in, which feels like the hardest part of this whole process because your kitchen smells incredible and you want to eat it immediately.

Beläge hinzufügen und backen:

Scatter the chocolate chips and chopped peanuts over the top if you're using them, then slide the dish into the preheated oven. Bake uncovered for 30 to 35 minutes, watching for the moment when the custard sets (it should jiggle just slightly in the very center) and the top puffs up with a light golden crust.

Ruhen lassen und Servieren:

Let the whole dish cool for five minutes so it sets enough to slice without collapsing into custardy chaos, then serve warm with maple syrup or honey if you'd like extra richness. This is when you'll understand why your guests (or you alone, no judgment) will be asking for seconds.

Merken

I'll never forget the quiet moment when my partner took a bite and closed their eyes, and I realized this wasn't just a protein-packed breakfast hack anymore but something that brought genuine joy to our Sunday morning table. That's when recipes become rituals, when the nutritional benefits fade into the background and what matters is the feeling of making something delicious for people who matter to you.

Protein-Boost-Variationen

If you're serious about maximizing protein intake (and let's be honest, most people making this are), stirring in one scoop of chocolate or vanilla protein powder transforms this into a 25-to-30-gram protein powerhouse per serving. I discovered this somewhat accidentally when a friend with intensive gym goals asked if I could amplify the numbers, and the result was so seamless that I now make it this way as my default. The powder dissolves into the custard without affecting texture or flavor, and it adds this subtle richness that makes the whole dish feel even more decadent.

Anpassungen für Allergien und Ernährungseinschränkungen

This recipe adapts beautifully for dietary restrictions because the core concept—bread soaked in protein-rich custard—works with ingredient swaps that don't compromise flavor. I've made gluten-free versions for friends using quality gluten-free bread, and honestly you can't tell the difference once it's baked. For nut-free diners, sunflower butter provides similar richness and protein content while tasting pleasantly subtle, and the dish stands perfectly well without the peanut sprinkle on top.

Servieren und Aufbewahrung

Serve this warm and fresh from the oven for the best experience, though it reheats respectably in a 325°F oven for about eight minutes if you've made it ahead for a crowd. Fresh berries or sliced bananas scattered on top add brightness that cuts through the richness, and sometimes a simple dusting of powdered sugar gives that bakery-fresh appearance that makes people think you spent hours on this.

• Store leftovers covered in the refrigerator for up to three days and reheat gently to preserve the custardy texture.
• You can assemble this the night before, keep it covered in the fridge, and bake it straight from cold (add five minutes to baking time).
• Freeze unbaked assembled dish for up to one month, then bake from frozen adding 10 to 15 minutes to cooking time.

Merken

This recipe has become my answer to everyone's breakfast dilemma of wanting something indulgent that also makes nutritional sense, and it genuinely never gets old. Make it once and you'll understand why it deserves a permanent spot in your weekend rotation.

Antworten auf Rezeptfragen

→ Kann ich dieses Gericht vorbereiten?

Ja, Sie können die Mischung am Vorabend zubereiten und im Kühlschrank über Nacht ziehen lassen. Am Morgen einfach in den vorgeheizten Ofen schieben und backen.

→ Welche Brotsorte eignet sich am besten?

Vollkornbrot oder Brioche eignen sich hervorragend. Ideally leicht altbackenes Brot, da es die Creme besser aufnimmt und nicht zu weich wird.

→ Wie lagere ich Reste?

Gekühlte Reste halten sich 2-3 Tage im Kühlschrank. Erwärmen Sie sie kurz in der Mikrowelle oder im Ofen für den besten Geschmack.

→ Kann ich es nussfrei machen?

Ja, ersetzen Sie die Erdnussbutter durch Sonnenblumenbutter und lassen Sie die Erdnuss-Toppings weg. Der Geschmack bleibt ebenso cremig und nahrhaft.

→ Wie erhöhe ich den Proteingehalt weiter?

Fügen Sie einen Schöpfer (25-30 g) Schoko- oder Vanille-Proteinpulver zur Creme hinzu. Dies erhöht den Proteingehalt pro Portion um zusätzliche 20-25 Gramm.

→ Passt es für eine glutenfreie Ernährung?

Ja, verwenden Sie einfach glutenfreies Brot anstelle von normalem Brot. Alle anderen Zutaten sind natürlich glutenfrei.