Here, French toast takes on fall flavors with warming chai spices and a rich vanilla cream sauce.


French Toast
  • 2 Eggs
  • 1/2 C. Milk
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Cardamom
  • 1/4 tsp. Ginger
  • 1/4 tsp. Nutmeg
  • 1 Loaf Canyon Bakehouse Heritage Honey White Bread
  • 1/4 C. Butter
Vanilla Cream Sauce
  • 1 C. Milk
  • 1 C. Heavy Cream
  • 1 Vanilla Bean, pulp scraped and reserved
  • 1/2 C. Cane Sugar
  • 5 Egg Yolks


  1. In a small mixing bowl, whisk together the eggs, almond milk, and spices.
  2. Heat a large skillet or griddle and add 1 Tbsp. butter.
  3. Working one at a time, coat each slice of bread with the batter on both sides before adding to the skillet. Cook for 1-2 minutes, flipping midway through, until golden brown.
  4. To make the cream sauce, combine the milk, heavy cream, vanilla pulp, sugar and egg yolks in a saucepan. Whisking constantly, bring the mixture to a low simmer and allow it to thicken slightly.
  5. Strain the mixture through a mesh sieve and set aside to cool.
  6. Serve the French toast stacked and topped with sauce. Garnish with a sprinkle of cinnamon and nutmeg, if desired.


Difficulty: Easy

Prep: 10 min

Cook: 10 min

Servings: 8