Starting with this cherry chai french toast.
Fresh, crusty sourdough with a custardy center, grilled to perfection, and drenched in saucy seasonal cherries & masala chai spices.
Plz have this every morning.
Shopping list: Dona Masala Chai Concentrate
For the cherry chai sauce
2 cups dark cherries, pitted
2 T DONA masala chai
2 T butter
1 T sugar
1 t cornstarch
Add pitted, stemmed cherries to a medium saucepan over medium heat. Add all other ingredients and bring to a boil for about three minutes. Stir occasionally, reduce heat to low and allow to simmer for about two to three more minutes. Remove from heat and serve.
For the sourdough french toast
- 6 large eggs
- ¾ cup heavy cream
- ¾ cup whole milk
- ¼ cup sugar
- Pinch of kosher salt
- 6 ¾-inch-thick slices sourdough bread
- 2 tablespoons unsalted butter, divided, plus more for serving
- 2 tablespoons vegetable oil, divided
- Pure maple syrup, jam, or powdered sugar (for serving)
Preheat oven to 250°. Lightly beat eggs, cream, milk, sugar, and salt in a large shallow baking dish (a lasagna pan is perfect). Add bread, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture—this is key for a luscious, not dry, texture. Let soak, 10 minutes.
Flip bread and soak on second side, pressing down gently from time to time, until bread is saturated but not soggy, another 10 minutes or so.
Heat 1 Tbsp. butter and 1 Tbsp. oil in a large skillet over medium heat. When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about 2 minutes per side. Transfer toast to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining slices of bread with 1 Tbsp. butter and remaining 1 Tbsp. oil.
Top with cherry chai sauce & powdered sugar and serve.