So let me start this off by saying that this recipe is absolutely not healthy. Especially not with the modifications we made as we went along. But so very tasty.
See a couple friends of ours had a baby. We may have mentioned this before 🙂 But we all still want to play boardgames, Shadowrun, and the other various geeky things we do together. We just… need to work around the baby’s feeding and sleeping schedule. Which will work better if Adam or I cook dinner in their kitchen whilst the baby’s sleep routine goes on. This was the first week we tried this out so, 1) breakfast for dinner, hurray! and 2) most of the prep-work the night before. Basically, just needed to slide the baking dish in the oven when we got there and off we were going. Plus, Adam and I have this bag of bread cubes in the freezer, made up of the left over heels and things of bread loaves. This is totally the type of thing we’re supposed to use them for.
This recipe completely fit all the things we wanted of it – no prep work at gaming, stuck it in the oven and didn’t need to do anything more than pull it out later, served a small crowd and was tasty.
10/10, would cook again. 🙂
I mean, it turned into dessert for dinner, but I cannot fault the protein content for that – not with an even dozen eggs in the recipe. I blame sweet things, specifically the leftover cream cheese frosting from the earlier cinnamon rolls. Seriously, the frosting portion of that recipe made about twice as much as I could pour over the rolls.
Baked Chai French Toast
Original from TheKitchn.com
Makes 12 big servings
Recipes left to try (& copy…): 21; Breakfasts: 2 recipes left
Chai Spice Mixture
- 1 1/2 tbsp (4 1/2 tsp) ground cinnamon
- 1 tbsp ground cardamom
- 1 tbsp ground allspice
- 1 1/2 ground ginger
- 1/4 – 1/2 tsp ground cloves
- In a small bowl, whisk together all the spice mixture ingredients; set aside.
- 12 large eggs
- 4 1/2 cups whole or 2% milk
- 1 – 1 1/2 cups sugar
- 1 1/2 tbsp vanilla extract
- 4 tbsp Chai Spice Mixture
- 1-2 tbsp butter (for greasing a 13×9 inch pan)
- 9-10 cups (or just a really big bowl…) of cubed day-old (or more…) bread (challah if you’ve got it)
- 1/2 cup all-purpose flour
- 1/2 cup cinnamon-sugar mixture
- OR 1/2 cup brown sugar + 1 1/2 tsp Chai Spice Mixture
- pinch salt
- 6 tbsp unsalted butter cold and chopped into small pieces
- 4 oz cream cheese, soft
- 1/2 cup milk or cream
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
- Whisk together the eggs, milk, sugar, vanilla, and 4 tbsp of Chai Spice mix.
- Grease a 13×9″ casserole dish with the butter; layer the cubed bread in the dish and gently press down. Briefly re-whisk the liquid ingredients then pour over the bread in the pan (try to cover all the exposed bread). Cover (preferably with the pan’s lid, but plastic wrap otherwise) and refrigerated for a minimum of 30 minutes, up to overnight.
- Heat the oven to 350°F. Make the topping by combining the flour, sugar-spice mixture, salt, and butter; combine until crumbly.
- Uncover the pan and gently press the bread down, such that some liquid begins seeping up. Spread the topping mixture evenly over the bread. Bake until the top is golden and crumbly, about 45 minutes.
- While the French Toast is baking, make the frosting – beat the cream cheese, milk, vanilla and sugar together. Add more powdered sugar as necessary to get the consistency you like.
- Once baked, allow the French Toast to cool for a few minutes. Then slice, pour as much frosting as you like over the top, and serve.