Imagine a morning where every bite is an indulgence, where the rich aromas of chai tea and the warm embrace of cinnamon mingle in the air. That’s the promise of our Chai Tea French Toast Bake, a dish designed to turn your breakfast table into a decadent feast.
Crafted with lush ingredients and a touch of exotic spice, this recipe offers a luxurious twist on a beloved classic, making any morning feel like a lazy Sunday brunch at a chic café.
In the oven, the magic happens. The edges of the bread toast to a golden brown, the spices dance in the heat, and the entire kitchen becomes a sanctuary of sweet, spicy scents. Pulling the dish from the oven, you see the steam rise, carrying with it the promise of a breakfast that’s both soul-warming and sinfully delicious.
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Chai Tea French Toast Bake
Ingredients
- 1 day-old baguette or 8 slices of thick-cut white sandwich bread
- 3 large eggs
- 2-3 chai tea bags
- 3 teaspoons cinnamon
- ¾ cup milk preferably coconut milk but any milk will do
- 2 teaspoons salt
- 1 teaspoon finely ground black pepper
- ½ teaspoon nutmeg
- Pinch of sweet paprika
- Optional: ⅛ t of ground cardamom
Instructions
- Grease a 9×9” square baking pan. Set aside.
- In a large bowl, mix together eggs, milk, nutmeg, paprika, cinnamon, salt and pepper.
- Then pour about ½ cup egg mixture on the bottom of the pan. Layer pieces of bread on top of egg mixture in a single layer before pouring more egg mixture on top. Continue the process until all bread and egg mixture is used or the baking pan is full.
- Place tea bags into three separate corners of the pan with egg and bread. Cover and refrigerate for at least 4 hours, overnight is great.
- In the morning, preheat oven to 425 F.
- Remove the dish from the refrigerator, uncover and remove the tea bags.
- Slide the baking dish into the oven.
- Bake for 30-40 minutes, or until the top pieces of bread are golden brown and slightly dry. Use a butterknife to test the center; it should come out clean. Avoid overbaking.
- Let it rest for five minutes then cut into large squares.
- Dust the top with a pinch of ground cardamom if desired.
- Serve warm with butter and syrup.
Notes
