In a saucepan bring 2 cups of water to a boil over medium heat and add the spices, simmering for 2 minutes. Add tea bags, milk and sugar, stirring to combine.
Strain the chai
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.
Make egg mixture
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.
Cook French toast
Soak the bread in the egg mixture, turning to coat. Add two slices of the bread and cook until golden brown on the bottom, about 2 min. Flip and cook about 2 minutes.
Serve French toast
Add an additional tablespoon of butter and repeat with the remaining slices of bread. Serve topped with whipped cream and maple syrup.