Chai French Toast

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I love French toast, but a lot can go wrong in the making of it. It can be too soggy, or not have enough flavor. My least favorite is when the batter is not mixed enough and you end up with something too eggy — blech.
So I typically make it myself instead of ordering it out. It’s not terribly hard. You just need the right bread, and in this case, the right seasonings — chai spices! Anise, cardamom, cinnamon and nutmeg make up the bulk of the seasoning blend, with vanilla and ginger adding a bit of floral spiciness to the mix. Your milk mixture will smell like your favorite chai tea — perfection — and it goes perfectly with the browned butter you are serving it with.
If you have a favorite bread you like for French toast, use it here. My favorite is Brioche or Challah, but in this particular case, I used a croissant loaf I picked up at Whole Foods. And then I sliced it in sticks because I like more browned and crispy surface area, but slices work just as well.
For cooking, I like butter best, but butter burns. So to prevent straight up burning your butter, a bit of a neutral oil will keep your butter browned, not burnt.
Chai French Toast
Serves: 6
Prep time:
Cook time:
Total time:
For a unique taste on French toast, this chai version tastes like your favorite tea — creamy, delicately spiced, and delicious.
  • 3 cups whole milk
  • 2 eggs
  • 2 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • Pinch nutmeg
  • ½ teaspoon anise extract
  • 1 teaspoon vanilla
  • Pinch salt
  • 1 loaf thick sliced bread, such as brioche, sliced or cut into sticks if desired
  • Butter, for cooking
  • Neutral oil, for cooking
  • Butter, powdered sugar, maple syrup, for serving
  1. Put the milk eggs, maple syrup, spices, extracts, and salt in a large bowl and whisk well.
  2. Heat a heavy skillet on the stove and add a touch of butter and a bit of oil.
  3. Dip the bread in the mixture, soaking it a bit. Add to the pan and cook on all sides until golden brown and fragrant.
  4. Continue cooking until done, adding more butter/oil as necessary.
  5. Serve with maple syrup, extra butter, and powdered sugar.

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