Espresso French Toast Muffins

Perhaps the only thing my hubby loves more than me is his coffee.  So, for his birthday, we switched up our famous French toast bake / muffins for an espresso version.  Loaded with that delicious coffee flavor and paired with chocolate, these decadent muffins are a win / win!  Make these this weekend for your family (or loved one!). And, a very Happy Birthday to my sweet hubby!

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Espresso French Toast Muffins

Keyword: Breakfast Favorites
Servings: 8 servings
Author: Denise


  • 1 loaf bread Texas toast, challah or brioche work well, or sub gluten free, cut into 1” cubes (see note)⁣
  • 8 eggs⁣
  • 3/4 cup regular or almond milk⁣
  • 1 cup heavy cream⁣
  • 2 shots espresso roughly 1/4 cup
  • 1 tsp vanilla extract ⁣
  • 1/2 cup sugar⁣
  • 1 tsp cinnamon⁣
  • 1/2 tsp nutmeg⁣
  • 1/2 tsp all spice
  • 1/2 tsp kosher salt ⁣
  • 3/4 cup chocolate chunks roughly chopped


  • Preheat oven to 350 degrees.
  • Spray a standard size muffin tin with nonstick cooking spray or line with muffin liners.
  • Crack eggs into a medium bowl and add milk through salt. Whisk well to combine. Add in bread cubes. Using clean hands or a spatula, work to combine bread with egg mixture, trying to absorb as much mixture into the bread as possible. Add in 2/3 cup chocolate chunks.
  • Scoop bread mixture into muffin tins. Pour any extra liquid over top.
  • Bake 35 minutes or until nicely golden brown.
  • Remove from oven and garnish with remaining chocolate chunks. Let sit and cook for 5 minutes.
  • Serve with fruit.


If you have time, leave bread cubes spread out on a baking sheet for several hours or overnight to dry out. They will better absorb the egg mixture this way, but if you don’t have time for this step, simply bake a few extra minutes.⁣
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