The holiday season calls for a few indulgences, and now that December’s upon us we only have a few more weeks to let loose. (By the time January rolls around, I don’t even want to lay eyes on holiday cookies or a traditional turkey dinner spread!) I’m ready to kickoff the month with something really festive, so this chai-infused french toast is the perfect wintry breakfast to share with friends. And since no one would ever guess that it’s gluten-free, it might even make the Christmas morning spread at my house. Happy holidays!
- 8 slices gluten-free bread, cut diagonally
- 3 tablespoons extra virgin coconut oil
- 3 tablespoons brown sugar
- 2 tablespoons almond meal
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1 cup almond milk
- 1/2 cup chai concentrate (like Dona Chai)
- 3 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 cup sliced almonds
- Maple syrup, for serving
- Preheat oven to 450 degrees. Arrange sliced bread on a foil-lined baking sheet. Spread each slice with a bit of coconut oil. In a small bowl, mix together sugar, almond meal, cinnamon, nutmeg, cardamom and a pinch of sea salt using your fingers. Sprinkle about half the mixture atop each slice. Bake for 5-7 minutes or until bread is browned and caramelized. Let cool.
- In a large mixing bowl, whisk together almond milk, chai concentrate, eggs, maple syrup, vanilla and sea salt. Reduce oven temperature to 375.
- In a greased 9x9 baking dish, arrange toasts in two even layers. Pour egg mixture over top and let soak for 15 minutes, pressing down to make sure all bread is being submerged. Top with the remaining spiced sugar mixture and sprinkle with sliced almonds. Bake for 20-25 minutes or until topping is browned and caramelized. Serve warm with a drizzle of maple syrup.
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