Serves: 4
Total Calories: 430
Pour 2 1/2 cups of the chai into a small saucepan and boil for about 10 minutes, until it has reduced to a syrup, about 3/4 cup. Keep warm.
Mix the remaining 1 1/2 cups chai, the half-and-half, eggs, and salt in a shallow bowl. Heat the butter in a large, nonstick skillet over medium heat. Meanwhile, dip each slice of bread in the egg mixture and moisten thoroughly. Add to the skillet and brown on both sides. You will need to dip and cook the French toast in batches keep the cooked pieces warm in a low oven while you prepare the rest. Serve 2 slices per person, topped with some of the chai syrup.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Chai French Toast recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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