Best Chai Spiced French Toast

I never thought much about French toast until I had it at a little café in Portland that served it with chai spices mixed right into the egg mixture. The warm cinnamon, cardamom, and ginger made regular French toast taste boring in comparison.

That’s when I realized French toast doesn’t have to be plain. You can add spices to the custard base just like you would with any other recipe. My kids now ask for “the spicy French toast” every weekend, and honestly, I don’t blame them—it’s way more interesting than the basic version I grew up with.

What Kind of Bread Should I Use?

For chai spiced French toast, you’ll want to use a rich, eggy bread like brioche or challah since they soak up the custard mixture beautifully without falling apart. Both options have a slightly sweet flavor that pairs perfectly with the warm chai spices. If you can’t find brioche or challah, thick-cut Texas toast or even day-old French bread will work in a pinch. The key is making sure your bread slices are thick enough – aim for about 3/4 to 1 inch thick so they can absorb all that spiced goodness without getting soggy.

Options for Substitutions

This chai spiced french toast is pretty forgiving when it comes to swaps – here’s what you can change up:

• Brioche or challah bread: If you can’t find brioche or challah, thick-cut Texas toast, French bread, or even day-old sandwich bread will work. Just make sure it’s at least ¾-inch thick so it doesn’t fall apart when soaked.
• Chai spices: Don’t have all the individual spices? You can use 2 teaspoons of store-bought chai spice blend or pumpkin pie spice instead. Missing one or two spices? Just leave them out – the cinnamon and ginger are the most important ones.
• Milk: Any milk works here – whole milk, 2%, almond milk, or oat milk. Heavy cream will make it richer, while non-dairy options might make it slightly less creamy but still tasty.
• Vanilla extract: No vanilla? Try almond extract (use half the amount) or just skip it entirely – the spices will carry the flavor.
• Butter: You can cook this in vegetable oil or coconut oil instead of butter, though butter gives the best flavor and browning.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chai spiced French toast is rushing the soaking process – thick brioche or challah needs at least 30 seconds per side in the custard mixture to absorb all those wonderful spices without becoming soggy.

Another common error is cooking over high heat, which will burn the spices and leave you with bitter, blackened toast instead of golden perfection – medium to medium-low heat is your friend here.

Don’t skip whisking those spices thoroughly into the egg mixture, as clumps of cinnamon or cardamom can create uneven flavor and an unpleasant texture.

For the best results, make sure your butter is hot and foaming before adding the soaked bread, and flip only once when the bottom is golden brown – constantly moving the slices will prevent proper browning.

What to Serve With Chai Spiced French Toast?

This chai spiced french toast is already pretty special on its own, but a drizzle of maple syrup or honey really brings out those warm spices. Fresh berries like strawberries or blueberries add a nice pop of freshness that balances the rich, spiced flavors perfectly. For something a bit more indulgent, try serving it with a dollop of whipped cream or Greek yogurt mixed with a little vanilla. A side of crispy bacon or breakfast sausage makes it feel like a complete brunch spread, and don’t forget a hot cup of coffee or actual chai tea to tie everything together!

Storage Instructions

Refrigerate: Leftover chai spiced French toast keeps well in the fridge for up to 3 days when stored in an airtight container. I like to layer pieces between parchment paper to prevent them from sticking together. It’s perfect for quick breakfasts during the week!

Freeze: This French toast freezes really well for up to 2 months. Let the pieces cool completely, then wrap individually in plastic wrap or store in a freezer bag with parchment between each slice. I love having these ready for busy mornings when I need breakfast fast.

Reheat: To bring back that crispy exterior, pop the French toast in a toaster or toaster oven for a few minutes until warmed through. You can also reheat in a 350°F oven for about 5-7 minutes, or use the microwave for 30-60 seconds if you’re in a hurry, though it won’t be as crispy.

Preparation Time	5-10 minutes
Cooking Time	15-20 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 35-40 g
• Fat: 58-65 g
• Carbohydrates: 175-200 g

Ingredients

For the custard:

• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp allspice
• 1/4 tsp ground cloves
• Pinch salt
• 4 large eggs
• 3/4 cup milk
• 1 1/2 tsp vanilla extract

For the bread and frying:

• 8 slices brioche or challah (3/4 to 1 inch thick)
• 4 tbsp butter

Step 1: Mix Spices and Sugar

• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp allspice
• 1/4 tsp ground cloves
• pinch salt

In a medium shallow bowl, whisk together the granulated sugar, ground cinnamon, ground ginger, ground cardamom, allspice, ground cloves, and a pinch of salt until thoroughly combined.

Set aside for the next step.

Step 2: Prepare the Custard Mixture

• 4 large eggs
• 3/4 cup milk
• 1 1/2 tsp vanilla extract
• spice mixture from Step 1

Preheat a non-stick skillet over medium-low heat.

To the bowl with the whisked spices and sugar from Step 1, add the eggs, milk, and vanilla extract.

Whisk everything together until the custard mixture is fully blended and smooth.

Step 3: Dip Bread Slices in Custard

• 8 slices brioche or challah (3/4 to 1 inch thick)
• custard mixture from Step 2
• 2 tbsp butter

Melt 2 tablespoons of butter in the preheated skillet.

Dip each slice of brioche or challah into the custard mixture from Step 2, letting the bread soak for about 2–3 seconds on each side to ensure both sides are evenly coated.

Step 4: Pan Fry the French Toast

• dipped bread slices from Step 3
• remaining 2 tbsp butter

Pan fry the soaked bread slices in the skillet, working in batches of 2 or 3 depending on your skillet size.

Cook for about 3 to 3 1/2 minutes on each side, until golden brown and cooked through.

Add more butter between batches as needed to prevent sticking and to help the toast crisp nicely.

I like to let the slices get deeply golden for extra flavor.

Step 5: Serve

Serve the hot French toast immediately, topped with additional butter, syrup, or your favorite toppings.

Enjoy!