Chai Spice French Toast

Chai Spice French Toast

Zaynab Issa


Ingredients and Directions


  1. Add eggs, milk, heavy cream, sugar, ground cinnamon, ground cardamom, grated ginger, kosher salt, and vanilla extract to a large shallow bowl. Whisk vigorously until combined.​

  2. Heat a large nonstick skillet over medium heat, add 1 Tbsp butter and cook until melted. Swirl to coat the bottom of the pan. ​

  3. In the meantime, dip each slice of bread into the custard mixture. Soak each side of the slice for 15-20 seconds or until mostly saturated. Transfer to skillet, working with 2 or 3 slices at a time depending on how large your skillet is, and cook 3-4 minutes on each side or until nicely browned. Repeat with remaining bread slices and custard, adding additional butter between each batch.

  4. Serve with a pat of butter and maple syrup. ​


  • 3 eggs
  • 1/2 cup full-fat milk
  • 1/4 cup heavy cream
  • 3 tbsp sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 1" slice ginger, finely grated
  • 1/2 tsp Diamond crystal kosher salt
  • 2 tsp vanilla extract
  • 6 1" slices day-old brioche/challah bread
  • 1-3 tbsp unsalted butter, for frying/serving
  • 3-5 tbsp maple syrup, for serving

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.