I tend to go for simple recipes first thing in the morning. Smoothies, muesli, maybe some eggs and bacon. And In January I’m less inclined to go the smoothie route because, well, I’m freezing all the time. Seriously, All. The. Time.
Hot breakfasts that use the oven are certainly a good way to keep the kitchen warm during those cold January months. However, I’m also extremely lazy in the morning so I don’t like making anything overly complicated. One solution? Baked french toast. The thing I love about this baked chai spiced french toast is that you can do all of the prep work the night beforehand. Once morning rolls around all you have to do is stick it in the oven. Boom. Warm kitchen, hot breakfast. Sound good?
40 minPrep Time
50 minCook Time
1 hr, 30 Total Time
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 4 large eggs
- 1 1/2 cup whole milk (1% or 2% may be substituted)
- 1/2 cup granulated sugar
- 1/2 tablespoon pure vanilla extract
- 1 tablespoon + 1 teaspoon chai spice mixture
- 1 tablespoon unsalted butter, softened
- 9 cups day-old challah or brioche, cut into i-inch cubes
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 teaspoon chai spice mixture
- pinch kosher salt
- 3 tablespoons unsalted butter, cold and chopped into small pieces
- In a small bowl, whisk together the cinnamon, allspice, cardamom, cloves and ginger. Set aside.
- In a medium bowl, whisk together eggs, milk, sugar, vanilla, and 1 tablespoon + 1 teaspoon of the spice mixture.
- Use the softened butter to grease a 9x5-inch loaf pan and place the bread inside the pan, gently pressing it down. Briefly re-whisk the liquid ingredients and pour over the bread, covering all of the exposed bread. Cover and refrigerate for 30 minutes or overnight to allow the mixture to absorb into the bread.
- Preheat the oven to 350 degrees F. In a small bowl, combine the flour, brown sugar, 1/2 teaspoon chai spice mixture, and salt with a fork. Add the cold butter and press the mixture together, stirring until a crumb topping has formed.
- Uncover the loaf pan and press the bread down gently until the liquid begins seeping up. Spread the topping evenly over the soaked bread. Bake for 45-50 minutes until the top is golden and crunchy.
- Allow to cool for several minutes before serving.