8oz.challah breadcubed into 1" pieces (about half of one large loaf)
4eggs
1 ¼cupsmilkI used 1%
¾cupchai tea latte concentrate*
½cupmaple syrupplus approx. 2 tablespoon for drizzle
½teaspoonground cinnamon
⅛teaspoonground cloves
⅛teaspoonground nutmeg
⅛teaspoonground ginger
½cupfresh blueberries
Maple syrupfor serving
Instructions
Grease an 8" x 8" baking dish and set aside. Using a serrated knife, cut challah bread into 1"-sized cubes and place bread cubes into baking dish.
In a separate bowl, whisk together eggs, milk, chai tea latte concentrate, ½ cup maple syrup, cinnamon, cloves, nutmeg, and ginger. Pour egg mixture into baking dish over top of the bread cubes, and press down slightly with a spatula or spoon to submerge the bread.
Scatter blueberries over top of the french toast, the drizzle approx. 2 tablespoon of maple syrup over top.
At this point, preheat oven to 350°F. I let the french toast sit for 5-10 minutes while the oven preheats so the challah absorbs the egg mixture.
Once oven has preheated, bake french toast for 20-23 minutes, or until a toothpick inserted in the highest part comes out clean and no liquid remains.
Switch oven to the broil setting and broil for 10-15 minutes longer, or until top has crisped.
Once the top layer of the bake has crisped to your liking, remove from oven and let sit for a few minutes before serving. Top with a drizzle of maple syrup if you prefer.
Notes
*or use homemade substitute listed in post above
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.