Spiced French Toast (Pain Perdu)

Spiced French Toast (Pain Perdu)

with Tipu's Chai

What can be better on a lazy Sunday morning than crispy French Toast, dripping with butter and maple syrup? Called Pain Perdu in French (literally “lost bread”) because it is a great way to use up day old bread, this breakfast favorite can be exquisitely decadent, with spices, vanilla and even cognac added to the simple egg custard usually made in the US. We decided to see what the spices in Tipu’s Chai would add to an otherwise simple French Toast recipe, suggested by a chai fan, Felipe Campos. Ooh lala!

The secret is in using the right kind of bread. We used a dense Italian style loaf but any dense bread will do (brioche, baguette, ciabatta). Make sure it is a few days old to get that chewy crunch.

Another trick is to heat the maple syrup so it doesn’t cool off your French Toast when you pour it over. You can use a microwave or just put the bottle in a saucepan of warm water over a low heat (don’t do this if you have it in a plastic bottle!).

Bon appetit!

Spiced French Toast (Pain Perdu) with Tipu's Chai

  • Serves: 2
  • Prep Time:
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Ingredients

  • 2 fresh eggs
  • 1/3 cup milk or your favorite non-dairy milk
  • 4-6 slices of dense, day-old bread, sliced at least 1 inch thick (cut on the diagonal for a nice look)
  • 1 ½ tsp Tipu’s Chai Now® – Unsweetened Chai Tea
  • ½ tsp vanilla extract (optional)

Instructions

Beat the eggs, milk, vanilla and Tipu’s Chai together until fully incorporated. Pour into a shallow bowl or baking pan.

Dip each slice of bread into the mixture, allowing it to soak up the egg mixture for a minute or so. Make sure to remove it before it starts to dissolve. Depending on the density of the bread and how stale it is, this may be several minutes. Make sure each piece of bread has been well soaked.

Melt some butter in a large heavy skillet over medium heat. Fry the bread until it is brown and crispy on both sides. If you are making larger batches (like we did), have your oven on low and a cookie sheet ready to keep the batches warm as you continue frying the bread.  Leave uncovered in the oven to keep them crisp.

Serve warm with butter and warm maple syrup.   Sprinkle with confectioner’s sugar or toss some bananas or strawberries on top!

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