Sunday mornings are for being lazy, for making breakfast in pajamas, for hot tea, for family. I have a simple routine: roll out of bed and start on breakfast, which is usually pancakes. (I. Adore. Pancakes.) But sometimes, change is a good thing. Sometimes, change comes in the form of french toast. Delicious, baguette, chai-spiced french toast. It takes more time to prepare than pancakes, but it’s so worth it. I like to spend that extra time watching Downton Abbey or Sherlock. Nothing makes a Sunday breakfast/brunch as luxurious as when you add in British accents to kicked up comfort food.
p.s. I’m not acid-tripping; I’m painfully aware that it’s Monday morning and the week is just getting started. This is just me apologizing for being gone so long by planning out next Sunday morning for all of us.
Chai Spiced French Toast
- 1 baguette loaf
- 1 1/2 cups milk
- 3 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 cardamom pods (or 1/8 teaspoon cardamom)
- 1/2 teaspoon ground nutmeg
- 3 tea bags of Earl Grey tea
- 3 eggs
- 2 teaspoons vanilla extract
- 3 tablespoons sugar
Note: The milk can be heated on the stovetop if you choose. Just be sure to keep a close eye and stir frequently so it doesn’t burn.
Slice the baguette loaf into 1/2 inch or 3/4 inch thick slices. Lay them flat in a pan (I used a large pyrex).
In a microwave-safe bowl, heat the milk on high for 2 minutes. Be careful so it doesn’t boil over! Whisk in the cornstarch, cinnamon, cloves, nutmeg, vanilla extract, and sugar. Add in the cardamom. Heat again for 2 minutes, stir, add the tea bags, and heat for another 2 minutes. Remove the tea bags, squeezing any liquid out. The milk should have thickened and have a thick, soupy texture.
Place the bowl in the fridge to cool for 5-10 minutes.
Remove the bowl from the fridge and whisk in the eggs. (Make sure the milk mixture isn’t hot so the eggs don’t cook.) Pour the mixture over the baguette slices. Allow the bread to soak- don’t forget to flip it over- for 10-20 minutes. The bread should be thoroughly soaked. Meanwhile, grease and heat a skillet or griddle to medium. Preheat the oven to 200 degrees Fahrenheit. Start putting some of the slices in the pan, and flip after 2 or so minutes. The sides should be golden brown and/or slightly burned; the centers should be set. When you remove the bread from the pan, place it in a plate in the oven to keep it warm.
Serve warm. Sprinkle with powdered sugar if that’s your thing. Tea is recommended.