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:

• 3/4 cup milk (whole milk works best)
• 1 1/2 tsp vanilla extract (I use Madagascar vanilla)
• 1/4 tsp allspice
• 1/4 tsp ground cloves (use freshly ground for best aroma)
• 1 tbsp sugar
• 1/4 tsp ground cardamom (the key to authentic chai spice)
• 1/4 tsp ground ginger
• 4 large eggs (room temperature for creamier custard)
• 1 tsp ground cinnamon (freshly ground preferred for more flavor)
• Pinch salt

For the bread and frying:

• 4 tbsp butter (unsalted, for better control of seasoning)
• 8 slices brioche or challah (3/4 to 1 inch thick, cut evenly so they cook at same rate)

Step 1: Bloom the Chai Spices

• 1 tbsp 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

Combine the sugar, cinnamon, ginger, cardamom, allspice, cloves, and salt in a small bowl and whisk together.

I prefer to use freshly ground spices here—the difference in aroma and flavor is remarkable, especially with the cardamom and cloves.

Let this mixture sit for a moment; this helps the spices distribute evenly and their flavors meld together before meeting the custard.

Step 2: Build the Custard Base

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

Crack the room-temperature eggs into a shallow bowl and whisk them together until the yolks and whites are fully combined.

Add the milk and vanilla extract, then whisk until smooth.

Sprinkle in the spice mixture from Step 1 and whisk vigorously for about 30 seconds to ensure the spices are evenly distributed throughout the custard.

The custard should be smooth, fragrant, and homogeneous—this is your dipping base.

Step 3: Prepare the Bread and Heat the Pan

• 8 slices brioche or challah
• 2 tbsp butter

Cut your brioche or challah into slices that are 3/4 to 1 inch thick, cutting them evenly so they cook at the same rate.

Place a large skillet over medium-high heat and let it warm for 1-2 minutes.

Once the pan is hot, add 2 tablespoons of unsalted butter and let it melt, swirling to coat the entire cooking surface evenly.

The butter should be foaming slightly but not browning—this is the ideal temperature to begin dipping bread.

Step 4: Dip and Cook the French Toast

• custard from Step 2
• prepared bread from Step 3
• remaining 2 tbsp butter

Working with one slice at a time, quickly dip each bread slice into the custard from Step 2, spending 2-3 seconds per side—you want the bread soaked but not waterlogged.

Gently place the dipped slice onto the hot buttered skillet.

Cook for 3 to 3½ minutes on the first side without moving it; you’re looking for a rich golden-brown color with slightly caramelized edges.

Flip carefully and cook the second side for another 3 to 3½ minutes.

I like to work in batches of 3-4 slices at a time so the pan maintains its temperature.

If the butter begins to brown too quickly, lower the heat slightly.

Step 5: Serve Immediately

Transfer the cooked French toast to a serving plate or individual plates while still warm.

Serve immediately with your choice of toppings—maple syrup, whipped cream, fresh berries, or a dusting of powdered sugar all complement the chai spices beautifully.