Decadent Chocolate Peanut Butter French Toast with Candied Peanuts

Treat yourself or someone special to a decadent brunch that feels like a five-star affair. This chocolate peanut butter French toast takes classic comfort food to new heights with oven-toasted baguette slices, a warm peanut butter maple drizzle, silky melted chocolate and crunchy homemade candied peanuts.

Each bite is a perfect balance of creamy, crunchy and sweet. The best part? It comes together in under an hour with simple ingredients you probably already have. Whether it’s Mother’s Day, a lazy weekend or just because, this dish is sure to impress.

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Ingredients

4 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

4 unit EggsView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2.3 ounce Peanut ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

7 ounce SkinnyDipped Semi-Sweet Baking BitsView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and lightly oil a baking sheet. Trim the ends off the baguettes, then slice each on a diagonal into 3 oval pieces.
2. In a medium bowl, whisk together eggs, milk, cinnamon, 2 tablespoons sugar and a pinch of salt until well combined (a few cinnamon clumps are fine). Place the baguette slices and egg mixture into a large zip-top bag, seal and toss to coat. Let soak, tossing occasionally, until the bread is evenly saturated.
3. While the bread soaks, make the candied peanuts: In a small nonstick pan over medium-high heat, combine peanuts, remaining 1 tablespoon sugar, 2 tablespoons water and a pinch of salt. Cook, stirring, until the water evaporates and the peanuts are coated, 2-4 minutes. Transfer to a plate to cool.
4. Heat a drizzle of oil and 1 tablespoon butter in a large nonstick pan over medium heat. Once the butter foams, add the soaked baguette slices (let excess egg drip off). Cook, pressing down lightly with a spatula, until golden brown, 2-3 minutes per side. Work in batches if needed, wiping out the pan and adding more oil and butter between batches. Transfer the French toast to the prepared baking sheet and bake on the top rack until custardy, 6-8 minutes.
5. Meanwhile, prepare the peanut butter sauce: In a small microwave-safe bowl, combine peanut butter, maple syrup and remaining 1 tablespoon butter. Microwave until butter melts, about 20 seconds (add 10-20 seconds more if needed). Stir in a pinch of salt until smooth; set aside.
6. Melt the chocolate: Place half of the chocolate baking bits in another small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth (about 2 minutes total). Be careful not to overheat.
7. Break the candied peanuts into small pieces or roughly chop. Divide the French toast among plates. Drizzle with peanut butter sauce and melted chocolate. Top with candied peanuts and the remaining chocolate bits. Serve immediately.

Recipe Tips

FAQ

Can I use regular bread instead of baguettes?

Yes, thick slices of brioche or challah work well, but adjust soaking time as needed.

How do I store leftovers?

Store any leftover French toast in an airtight container in the fridge for up to 2 days. Reheat in a toaster or oven for best texture.

Can I make the candied peanuts ahead of time?

Absolutely! They keep in an airtight container at room temperature for up to a week.