8slicesTexas Toast, or other thickly-sliced white bread
4tablespoonsunsalted butter, divided (I use 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. Alternatively, leave the slices whole and skip the skewering process.
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 use 2% milk in place of whole milk and they always turn 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. Nutrition information is calculated for 8 skewers, or one full slice of Texas Toast, and does not include toppings.