Chai french toast is a delicious combination of cardamom, cinnamon, & ginger. The creamy batter makes this breakfast amazingly tender.
A great recipe not only comes from great ideas, but amazing ingredients as well. We are inspired by what we love, what we do, and by what we observe around us. My husband’s love of a good iced chai latte is the inspiration behind this amazing recipe for chai french toast.
It all starts with Torani Spicy Chai, a concentrated chai drink that can be prepared hot or cold. {Before going any further, I want to point out that I was not paid to write this post, use this particular brand of chai, or mention Torani. I just love this product}.
Adding eggs, cream and real vanilla gives this batter its creamy texture. Be sure not to over soak the bread, however, or you’ll have a bit of a mess on your hands.
After cooking on a hot griddle, you won’t want to wait long before you devour a piece or two of this delicious breakfast treat. I waited barely long enough to dust on some powdered sugar and drizzle with warm syrup.
We had this for breakfast the other day, and, needless to say, there was barely enough for the three of us. I think this might just be my new favorite way to enjoy chai. What’s yours?
Chai french toast is a delicious combination of cardamom, cinnamon, & ginger. The creamy batter makes this breakfast amazingly tender.
5 minPrep Time
10 minCook Time
15 minTotal Time
Yields 2-4
Save RecipeIngredients
- 1/2 loaf french bread, cut into 1/2" slices
- 1/4 cup Torani Spicy Chai concentrate
- 1/4 cup cream (whole or 2% milk may be substituted)
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons grated cinnamon
- Powdered sugar for dusting
- Pancake syrup
Instructions
- Heat griddle on stove over medium heat
- In a shallow bowl or pie plate, combine chai, cream, eggs, vanilla and cinnamon
- Beat with a fork until eggs and cinnamon are well incorporated
- Place slices of bread in egg mixture two at a time, turning to coat thoroughly
- Melt a pat of butter to pan
- Add coated bread slices to pan, cooking until firm, about 2 minutes, before flipping to other side
- Cook on second side for an additional 2 minutes, or until dry and firm
- Place on plate and keep in a warm place while repeating with remaining bread slices
Notes
Recipe may be doubled for a full loaf of bread.
- Calories 159
- Total Fat: 0 g 0%
- Saturated Fat: 0 g 0%
- Cholesterol: 0 mg 0%
- Sodium: 250 mg 10.42%
- Potassium: 136 mg 3.89%
- Total Carbohydrate: 28 g %
- Sugar: 11 g
- Protein: 9 g
- Vitamin A: 0.3%
- Calcium: 57 mg 5.7%
- Iron: 1 mg 5.56%
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