Chai French Toast Skewers – can be made ahead!
Full of warm spices, these Chai French Toast Skewers are a fun take on French toast that can even be made ahead! They’re a must-make for your next brunch!
Christmas morning brunch just got an add-on item, because you’re going to want to have these French toast skewers on the menu.
The recipe comes from Lauren Grier’s first cookbook titled Modern Comfort Cooking, and the book is a beauty! Luckily for you, she asked if I wanted to take a sneak peek at the book and share a recipe with you guys, because this one is a winner!
Before landing on this recipe, it was so fun to look through this book that’s full of super unique takes on comfort food classics.
I can’t wait to try these innovative recipes:
- Bahn Mi Breakfast Tacos
- Lebanese Margherita Lamb Pizza
- Seven Layer Greek Dip Grilled Cheese Sandwich
- Fried Polenta “Steaks” with Mushroom Gravy
- Turkish Burger with Fattoush Lime Slaw
- Banana Tiramisu Cake Towers
- Champagne Marshmallow Treats
I ultimately decided on these Chai French Toast Skewers for a number of reasons:
- Lauren mentions in the description that she’s normally on team savory when it comes to brunch. I’m on the same team, so I figured if it was good enough for her, it was good enough for me too.
- Ben sometimes makes French toast for the kids on the weekends and they LOVE it. He makes it with our normal whole grain sandwich bread and for me, French toast is one of those things that just isn’t the same with whole wheat bread. I was ready to buy some good ol’ white bread and go crazy with rich, soft French toast. (As a side note, he also makes them “French Toast Eggs” with the leftover egg/milk/cinnamon mixture and it makes me want to barf but they love it. To each their own…)
- I loved Lauren’s tip about how to make these ahead and reheat, and I knew you’d all love that tip too. When it comes to breakfast or brunch recipes, that attribute of a recipe is HUGE and so helpful when you’re trying to get stuff prepped for an early(ish) morning meal.
- Chai. French. Toast. Who wouldn’t want that?
I’m happy to say that the recipe did not disappoint! It was easy to make and the warm chai flavors had me going back for just one more piece over and over again. The kids loved this recipe too – we went on a major French toast bender after I found some nut-free Texas toast.
If you’re still rounding out your holiday brunch menus, make sure to add this one to the list!
And don’t forget to check out Lauren’s book (it would make a great gift, especially for the more adventurous cooks/eaters in your life!).
Looking for more French toast and brunch recipes? Try these:
- Grilled French Toast Stuffed with Strawberry Basil Cream Cheese
- 10 Grain Savory Waffles with Cheddar, Dill and Ham
- Heirloom Tomato and Polenta Quiche
- Puffy Vanilla Bean Peach Pancake
- Bacon Cheddar Quiche with Sweet Potato Crust
- Ham, Spinach, and Cheese Egg Boat Recipe
- Asparagus Gruyere Tart with Balsamic Glaze
If you’re in search of a more traditional French toast, don’t miss my classic French toast recipe – I cover all the tips to make perfect French toast!
- 4 eggs
- 1/3 cup buttermilk
- 1/3 cup whole milk
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- ½ cup brewed chai tea
- 2 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground pepper
- 8 slices Texas Toast, or other thickly-sliced white bread
- 4 tablespoons unsalted butter, divided (I used less)
- powdered sugar, for garnish
- maple syrup, for garnish
- In a large bowl whisk together the eggs, buttermilk, whole milk, kosher salt, vanilla extract and chai tea. In another small bowl combine the sugar, cinnamon, cardamom, ginger, cloves and pepper.
- Lay the bread slices on a baking sheet. Dust the tops and bottoms of each slice with some of the cinnamon sugar mixture. Go as heavy or as light as you want! Next, cut each slice into four 1-inch cubes.
- Preheat a large skillet to medium heat. Melt 1 tablespoon of butter on the pan. In batches, lightly dredge the bread cubes through the chai milk mixture making sure to shake off any excess batter. Cook the bread cubes on both sides until golden brown, or for about 4 to 5 minutes. Repeat the process until all the bread cubes have been cooked.
- Next, take a skewer and thread on 4 to 5 bread cubes. Place the skewer on a plate. Repeat the process until all the skewers have been assembled. Serve the Chai French Toast Skewers with powdered sugar and maple syrup.
- These skewers can be assembled and made ahead of time. To reheat, simply preheat your oven to 375°F and line a baking sheet with foil. Spray the foil with nonstick cooking spray and place the skewers on the baking sheet. Place the baking sheet into the oven for about 5 to 7 minutes or until heated through.
- I used 2% milk in place of whole milk and they turned out great.
- Make sure to cool the chai tea slightly before stirring into egg mixture – you don’t want it to be boiling hot or it will cook the eggs.
- The yield of this recipe as written in the book is 4 skewers. Depending on what else you’re serving, I think you could get up to 8 servings out of this recipe. Nutrition information is calculated for 8 skewers, or one full slice of Texas Toast.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 312 Total Fat: 15g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 110mg Sodium: 340mg Carbohydrates: 39g Fiber: 1g Sugar: 22g Protein: 7g
Husband’s take: Ben’s a MAJOR traditionalist. He likes plain or cinnamon French toast better, but he ate this with no complaints.
Changes I would make: None are necessary, but I’m a bit of a lazy cook. If I wasn’t making these for guests, I might skip the cutting/skewering and do these as slices of French toast. All the great taste but with less work. Just being real…
Difficulty: Easy to moderate.