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!

Serves 8⁣

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Ingredients:⁣

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

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Note: 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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Directions:⁣

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.

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Bake 35 minutes or until nicely golden brown.

Remove from oven and garnish with remaining chocolate chunks.  Let sit and cook for 5 minutes.

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Serve with fruit.