Chai French Toast
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Warm, cozy, and perfectly spiced — this Chai French Toast takes your brunch game to the next level. Black tea and aromatic spices like cinnamon, cardamom, and ginger infuse a rich custard base that soaks into thick slices of bread before being pan-fried to golden perfection. It’s the ultimate comfort breakfast, perfect for weekend mornings or holiday brunch. Try it alongside other sweet brunch favorites like baked French toast or grilled peaches and cream challah French toast.
Why You’ll Love This Recipe
- Warm, spiced flavor: Homemade chai adds a rich, aromatic twist to a breakfast classic.
- Simple but special: Uses pantry ingredients to create a brunch-worthy dish that feels elevated.
- Customizable: Make it on the stovetop or turn it into an overnight bake for a crowd
Key Ingredients in This Recipe
- Tea – Black tea is always used to brew chai. Look for a variation of black tea with full-bodied flavor like Darjeeling or Assam. You can always skip making your own chai blend in favor of a store-bought mix.
- Spices – The masala or spices can differ in preparations of chai. There can be any combination of ginger, cinnamon, cardamom, black peppercorn and clove. The spices are typically used whole to create the most pure flavor in combination with the black tea.
- Eggs – A combination of whole eggs and egg yolks are whisked into the chai mixture to create a custard the bread soaks in prior to cooking.
- Milk – Whole milk is typically used to make chai. Because it is slightly watered down I recommend using whole milk in this recipe.
- Bread – In this recipe I use a thick-cut white bread though an eggy bread like brioche or challah also work well. Day old bread that is a little stale is best for French toast. This helps the bread hold up to the egg-milk mixture a bit more. You don’t want to over soak the bread.
A full ingredient list with exact amounts can be found in the recipe card below.
The Origin of Chai
Chai comes from British colonization of India where Indians put their own spin on tea – combining steeped black tea and milk with warming spices such as ginger, cinnamon, cardamom, star anise and clove. “Chai” translates to “tea” so there is no need to put the word tea after it, saying “chai tea” is redundant.
Pro Tip
Make the chai ahead of time and refrigerate it overnight—this deepens the flavor and makes morning prep even easier.
Swaps & Substitutions
- Bread: Brioche, challah, or Texas toast are all great alternatives for thick-cut white bread.
- Milk: Use oat or almond milk for a dairy-free version.
- Tea: Any strong black tea, such as Assam or Darjeeling, works beautifully. You can also use a store-bought chai mixture instead of making your own.
- Sweetener: Swap granulated sugar for brown sugar or maple syrup for deeper flavor.
Overnight Chai French Toast
To make an overnight french toast bake, use one loaf of bread. Tear apart the slices of bread and add to a baking dish. In a bowl whisk together the Chai custard mixture then pour over the top. Cover and refrigerate overnight, then bake at 350ºF until golden brown on top. This casserole-style version will be more similar to a bread pudding and is perfect for serving a crowd.
How to Choose Toppings
I like to top my French toast with homemade whipped cream and maple syrup though you can also garnish with a bit of powdered sugar. To make your own whipped cream, beat 1 cup of heavy cream and 2 tablespoons of granulated sugar at medium speed until the cream forms stiff peaks. Try adding a teaspoon of vanilla extract for additional flavor in the recipe.
How to Keep French Toast Warm
If making many slices of French toast, preheat the oven to 200°F and arrange slices of cooked French toast on a baking sheet covered loosely with aluminum foil to keep warm while the rest are cooked. This method works well when feeding a crowd.
How to Make Chai French Toast (Step-by-Step)
In a medium saucepan bring 2 cups of water to a boil over medium heat and add the cinnamon cardamom, ginger, peppercorns and cloves, simmering for 2 minutes. Add the tea bags, milk and sugar, stirring to combine. Remove from heat then cover the pot and let it steep for 10 minutes.
Strain the tea into a large mixing bowl, discarding spices and tea bags. Let cool completely to room temperature.
In the large bowl whisk in the eggs, egg yolks and vanilla extract into the chai.
Heat a large cast iron skillet or non-stick sauté pan over medium heat, add 1 tablespoon of the butter and allow to melt. Working with one slice of bread at a time, soak the bread in the egg mixture, turning to coat both sides.
Add two slices of the bread and cook until golden brown on the bottom, about 2 minutes. Flip and cook until golden brown on the other side, about 2 minutes. Add an additional tablespoon of butter and repeat with the remaining slices of bread.
Top with whipped cream or maple syrup and serve immediately.
How to Serve Chai French Toast
- Serve warm with whipped cream, powdered sugar, or maple syrup.
- Add sliced bananas, fresh berries, or caramelized peaches for a fruity twist.
- Top with crushed pistachios or a drizzle of honey for added texture.
- Pair with a hot cup of chai or coffee for the full cozy experience.
How to Store Chai French Toast
- Store leftover French toast in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or toaster oven for best texture.
- Freeze cooked slices between parchment paper and reheat in the oven when ready to serve.
- Avoid storing with toppings—add those fresh when reheating.
FAQ – Frequently Asked Questions
The custard base is infused with homemade chai—black tea and warming spices like cinnamon, cardamom, and ginger—for a fragrant, spiced twist.
Yes! Make the chai and custard mixture the night before and refrigerate until ready to cook.
Thick, slightly stale bread like brioche or challah holds up best and soaks in the custard without falling apart.
Absolutely! Tear the bread into pieces, layer in a baking dish, pour the custard over, and refrigerate overnight before baking at 350°F.
Yes—swap whole milk for a plant-based milk like oat or almond, and use dairy-free butter or coconut oil for cooking.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out these:
- Baked French Toast
- Brioche French Toast with Fresh Berries
- Grilled Peaches and Cream Challah French Toast
- Tiramisu French Toast
Chai French Toast
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Ingredients:
For the chai:
- 1 cinnamon stick
- 6 cardamom pods, smashed
- 1 inch knob of ginger, halved
- ½ teaspoon whole black peppercorns
- 3 whole cloves
- 6 bags black tea
- 2 cups whole milk
- 2 tablespoons granulated sugar
For the French toast:
- 2 whole eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- 8 slices thick-cut white bread
- Whipped cream, for serving
- Maple syrup, for serving
Instructions:
For the chai:
- In a medium saucepan bring 2 cups of water to a boil over medium heat and add the cinnamon, cardamom, ginger, peppercorns and cloves, simmering for 2 minutes. Add the tea bags, milk and sugar, stirring to combine. Remove from heat then cover the pot and let it steep for 10 minutes.
- Strain tea into a large mixing bowl, discarding spices and tea bags. Let cool completely to room temperature.
For the French toast:
- In the large bowl whisk in the eggs, egg yolks and vanilla extract into the chai.
- Heat a large cast iron skillet or non-stick sauté pan over medium heat, add 1 tablespoon of the butter and allow to melt.
- Working with one slice of bread at a time, soak the bread in the egg mixture, turning to coat both sides.
- Add two slices of the bread and cook until golden brown on the bottom, about 2 minutes. Flip and cook until golden brown on the other side, about 2 minutes. Add an additional tablespoon of butter and repeat with the remaining slices of bread.
- Top with whipped cream or maple syrup and serve immediately.
Notes:
Nutrition:
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