Baked Chai Spiced French Toast

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! 

This Baked Chai Spiced French Toast can be prepared the night before and will keep you warm during those chilly winter months! #onthego #breakfast #makeahead

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.  

This Baked Chai Spiced French Toast can be prepared the night before and will keep you warm during those chilly winter months! #onthego #breakfast #makeahead

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?

This Baked Chai Spiced French Toast can be prepared the night before and will keep you warm during those chilly winter months! #onthego #breakfast #makeahead

Looking for more make-ahead breakfasts?

You may also enjoy my English muffins, overnight oats, and banana bread muffins!

5 from 1 vote
Chai-French-Toast
Baked Chai Spiced French Toast
Prep Time
40 mins
Cook Time
50 mins
Total Time
1 hr 30 mins
 

This Baked Chai Spiced French Toast can be prepared the night before and will keep you warm during those chilly winter months! 

Course: Breakfast, Brunch
Cuisine: American
Servings: 8 servings
Calories: 523 kcal
Author: Jennifer Farley
Ingredients
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
French toast:
  • 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
Topping:
  • 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
Instructions
  1. In a small bowl, whisk together the cinnamon, allspice, cardamom, cloves and ginger. Set aside.
  2. In a medium bowl, whisk together eggs, milk, sugar, vanilla, and 1 tablespoon + 1 teaspoon of the spice mixture.
  3. 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.
  4. 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.
  5. 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.

  6. Allow to cool for several minutes before slicing and serving.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Recipe Troubleshooting

For immediate help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond as quickly as possible! This email address is only for recipe troubleshooting; Solicitations sent to this email will be ignored.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

Leave a Comment

Your email address will not be published. Required fields are marked *