CHAI FRENCH TOAST

WHEN NOT IN FRANCE, make French Toast!

I love French toast! It’s just such a perfect and easy brunch. This one, while easy to make, is super delicious. It doesn’t stray too far from the Classic Challah French Toast, but those added spices really make it special.

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CHAI FRENCH TOAST

Yield: 6 servings

Author: Michelle Williams

Prep time: 5 MinCook time: 12 MinTotal time: 17 Min

Ingredients

• Challah (1 loaf, cut into 3/4 inch slices)
• Eggs (8)
• Whole Milk (1 1/2 cups)
• Pure Vanilla Extract (1 teaspoon)
• Cinnamon (1 1/4 teaspoon)
• Nutmeg (1/4 teaspoon)
• Clove (1/4 teaspoon)
• Salt (pinch)
• Ghee (for greasing pan)
• Vermont Maple Syrup (for topping)

KITCHEN ITEMS

• Large Mixing Bowl
• Whisk
• Cutting Board
• Chefs Knife
• Large Frying Pan
• Baking Sheet (2, ideally)
• Large Cooling Rack (you will use this to drain any excess egg from your dipped challah)

Instructions

TO MAKE YOUR EGG MIXTURE

1. In your mixing bowl, whisk together your eggs, milk, vanilla, cinnamon, nutmeg, clove, and salt.
2. Place your cooling rack on top of one of your baking sheets.

TO DREDGE YOUR FRENCH TOAST

1. Preheat your oven to 175º. This is to keep your french toast warm after cooking it.
2. Individually, take each slice of challah and dip it in your egg mixture. Flip it and dip it again to make sure the challah is fully soaked in your egg mixture. Place each dipped piece on your cooling rack.

TO COOK YOUR FRENCH TOAST

1. Melt a tablespoon of ghee, or enough to liberally coat your frying pan, before cooking each batch of french toast.
2. Lay 2-3 slices of your dredged challah onto your hot pan. Cook until golden brown on the side touching the pan—about 2 minutes. Flip, and cook for another 2 minutes. Repeat this process until all of your challah is cooked.
3. Place your cooked french toast on your empty baking sheet and store it in the oven. This will keep it warm while you cook the rest.
4. Serve hot with maple syrup.

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