Coffee Almond Butter Stuffed French Toast Recipe
Chocolate French toast stuffed with a homemade coffee almond butter — the weekend breakfast that turns your morning cup into the whole meal.
There's something about a slow weekend morning and a really good cup of coffee that makes the whole week's stress melt away. This one leans all the way into it: chocolate French toast stuffed with a coffee-infused almond butter, so the dark roast flavor you love in your mug shows up in every bite.
The almond butter is where the coffee flavor lives, so use freshly ground dark roast rather than pre-ground for the most robust taste, and organic almonds if you want it truly from scratch — or shortcut it with store-bought almond butter. Both the almond butter and the assembled sandwiches can be made the night before and reheated in the oven for an easy weekend brunch, and the recipe goes gluten-free with your favorite gluten-free bread (day-old challah or bakery bread work beautifully too).
Ingredients
- 1½ cups roasted almonds, unsalted (or ½ cup store-bought almond butter)
- 1 tbsp finely ground dark roast coffee
- 2 packets stevia, or 3–4 tbsp coconut sugar (to taste)
Directions
- From scratch: process almonds in a food processor 6–10 minutes until smooth, scraping down the sides as needed. Add ½ tbsp coconut oil if it seems dry.
- Quick method: microwave store-bought almond butter 20 seconds until smooth and pliable.
- Stir in the ground coffee and sweetener until fully combined.
Ingredients
- 3 whole eggs, plus 1 egg white
- ¼ cup milk of choice
- 10 slices bread
- 1 tsp vanilla extract
- 1 tbsp unsweetened cocoa powder
- 1–2 packets stevia, or 3–4 tbsp sugar (to taste)
- Optional: sliced banana, dark chocolate chips, cacao nibs, coconut flakes
Directions
- Spread coffee almond butter on one side of 5 bread slices, add any optional fillings, and top with the remaining slices to make 5 sandwiches.
- Whisk together the eggs, egg white, milk, vanilla, cocoa powder, and sweetener in a deep bowl.
- Heat a skillet over medium-low and coat with non-stick spray. Dip each sandwich in the egg mixture, coating both sides.
- Cook 5–6 minutes per side until golden brown.
- Top with fresh fruit, maple syrup, or powdered sugar, and serve.
