CHAI-INFUSED FRENCH TOAST

The holidays are the perfect time for indulgences, as we all know we only have the allotted time to really let loose.  By the time January roll around, no one wants to look at holiday cookies or turkey dinner.  Luckily, we're right in the thick of it & I'm taking every opportunity to be festive.  This chai-infused french toast is the perfect wintry breakfast to share with a crowd (perfect for Christmas morning).  Hope you all have the happiest of holidays! XO

CHAI INFUSED FRENCH TOAST (Gluten-free) Serves 4-6

  • 8 slices gluten-free bread, cut diagonally (I used UDI's)
  • About 3 tablespoons extra virgin coconut oil
  • 3 tablespoons brown sugar
  • 2 tablespoons almond meal
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1 cup almond milk
  • 1/2 cup Dona Chai chai concentrate 
  • 3 large eggs
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/4 cup sliced almonds
  • Maple syrup, for serving

Preheat oven to 450 degrees.  Arrange sliced bread on a foil-lined baking sheet.  Spread each slice with a bit of coconut oil.  In a small bowl, mix together sugar, almond meal, cinnamon, nutmeg, cardamom and a pinch of sea salt using your fingers.  Sprinkle about half the mixture atop each slice.  Bake for 5-7 minutes or until bread is browned and caramelized.  Let cool.

In a large mixing bowl, whisk together almond milk, chai concentrate, eggs, maple syrup, vanilla and sea salt.  Reduce oven temperature to 375.

In a greased 9x9 baking dish, arrange toasts in two even layers.  Pour egg mixture over top and let soak for 15 minutes, pressing down to make sure all bread is being submerged.  Top with the remaining spiced sugar mixture and sprinkle with sliced almonds.  Bake for 20-25 minutes or until topping is browned and caramelized.  Serve warm with a drizzle of maple syrup.