Whisk together the milk, sugar, and 2 Tbsp. espresso powder in a shallow baking dish. Add the eggs and whisk again until well combined.
Preheat a large nonstick pan, skillet or griddle with a light coating of butter.
Working one at a time, dunk the bread strips into the egg custard then transfer to the hot pan, as many as will fit. Cook French toast strips in batches until browned on both sides and cooked through. Transfer cooked strips to a serving plate and repeat as many times as necessary.
Meanwhile, combine the whipping cream, powdered sugar, and ½ Tbsp. espresso powder in a medium bowl; beat on medium speed until cream begins to thicken to desired consistency.
To serve, spoon or drizzle coffee cream over French toast and top with chocolate shavings, syrup, or sprinkle with cocoa powder.