Description
This french toast with a twist is an easy oven-baked breakfast spiced with flavor.
Ingredients
Units
Scale
- 3 1/2 cups milk of choice
- 1 teaspoon salt
- 1 tablespoon sugar
- 5 pods of cardamom, crushed
- 4 cloves, crushed
- 1 teaspoon ginger powder
- 1 teaspoon cinnamon
- pinch of nutmeg
- 2 tea bags of chai
- 4 eggs
- 2 loaves of challah bread, sliced
- 3 tablespoons of butter
- 2 tablespoons brown sugar
- 4–5 tablespoons flour
- pinch of salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
Instructions
- Make the custard. Add the milk, spices, and tea bags to a large container. Stir to combine. Let sit overnight to steep the tea bags. When ready to assemble, squeeze any liquid from the tea bags and toss. Add the eggs and whisk to combine.
- Grease a large baking dish. Dunk each slice of challah into the custard to coat and soak, then place into the baking dish. Drizzle any leftover custard over the top.
- Make the crumble. Melt the butter in a microwave safe bowl. Add the brown sugar, four, salt, cinnamon, and cardamom and combine until crumbly. Crumble over the top of the challah. Let bread soak in dish for at least an hour.
- Preheat oven to 375 degrees F. Bake, uncovered, for about 30-35 minutes until bread is golden on top.
- Remove from oven, serve warm with syrup and whipped cream. Enjoy!
- Prep Time: overnight minutes
- Cook Time: 30