This Baked Chai Spiced French Toast can be prepared the night before to save time, making it a perfect make-ahead option for breakfast and brunch. The spices will keep you warm during those chilly winter months!
I tend to go for simple recipes first thing in the morning. Smoothies, yogurt with some granola, maybe eggs on an English muffin if I’m feeling extra motivated. In winter, I’m less inclined to go the smoothie route because I’m freezing all the time.
Hot breakfasts that involve 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 preparing overly complicated breakfasts.
One solution is baked french toast. The great thing about this baked chai spiced french toast is that you can do all of the prep work the night beforehand. Once morning arrives, all you have to do is stick it in the oven. Voila: hot, tasty carbs.
Warm kitchen, hot breakfast. Sound good?
Looking for more make-ahead breakfasts?
Baked Chai Spiced French Toast
Chai spice mixture:
- 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 1-inch cubes
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 teaspoon chai spice mixture
- 1/8 teaspoon 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 50-55 minutes until the top is golden and crunchy.
- Allow to cool for several minutes before slicing and serving.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For help troubleshooting a recipe, please email [email protected] I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.