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!).