Chai Tea French Toast With Maple Cream Recipe 44

Steps:

• In a large bowl, combine the spices (cinnamon, cardamom, allspice, ginger, cloves, and salt) with the sugar and stir until evenly combined and without any clumps. Add the milk, eggs, and vanilla and whisk. Preheat a nonstick griddle on the stovetop over medium heat. Lightly oil the griddle, if desired. Soak a bread slice in the spiced milk mixture and place on the hot griddle. Cook for 2-3 minutes. With a spatula lift a corner of the bread slice to take a peek on the progress. The surface should be turning a nice golden brown in a splotchy pattern. Flip when ready and allow to cook for another 2 minutes, or until the second side is similarly browned. Repeat with the remaining bread slices. (Note: Stir the milk mixture between soakings to keep the spices suspended.) Make Your Own Maple Cream: Prepare an ice bath by filling halfway a pan or heat-safe bowl that matches your saucepan. In a 2- or 3-quart saucepan outfitted with a candy thermometer, bring the syrup (with the salt and oil added) to a boil and allow to cook undisturbed until the syrup reaches 235°F but not a smidgen longer. The syrup will be reduced by about half. Transfer the saucepan to the ice bath ensuring that no water sneaks into the reduced syrup. Leave undisturbed as it cools to 70-75°F; do not stir. Stir the cooled syrup to allow a crystallization process to take place. The maple cream will become lighter in color, opaque, and stiffer in character, yet very spreadable. (We used our stand mixer on lowest speed with the paddle blade. The transformation process took about 20-25 minutes.) Do not stir too much or allow to become grainy, just nicely thick and creamy. Transfer to a clean, lidded jar and refrigerate for up to two weeks. NOTES: From Cookswares: recipe sent in an email. I made this twice in May/June of 2016 and thought it was the best French Toast I had ever had. The smell was amazing! And the taste just as good. I did make the Maple Cream because I had some maple syrup I wanted to get rid of. Although it was good, I wouldn't say it was great. Perhaps I didn't make it correctly. Either way, it was too much work for the end result and I wouldn't bother with it again. Maple syrup would be plenty good.

Steps:

• First allow your sliced bread to sit at room temperature for approximately 1 hour to allow the surfaces to dry out.
• In a wide bowl, beat your eggs with your maple syrup until the mixture is slightly thickened.
• Beat in the milk, vanilla, nutmeg and salt.
• Place your bread slices in the mixture and allow them to soak in the mixture for approximately 5 minutes until saturated well.
• Next you will want to preheat your skillet over medium heat and add 2 Tablespoons of butter.
• Once your butter has melted reduce your heat to medium-low and saute bread slices for about 5-6 minutes per side, making sure that you flip each slice over every 2 minutes or so to make sure that they brown evenly.
• You may have to cook in 2 batches if you use a smaller skillet.
• Sprinkle with confectioners' sugar, and place random berries around the plate for a nice look and tasty meal.

Steps:

• Beat eggs, half & half, liqueur, sugar, vanilla and cinnamon in a large shallow dish.
• Add bread slices and let stand for about 2 minutes to absorb mixture. Turn and let stand 2 minutes more.
• Melt butter in a large skillet.
• Sprinkle 1 teaspoons brown sugar on each side of bread.
• Cook over medium to medium-high heat for about 2 to 3 minutes per side or until crisp, taking care not to burn sugar. (If sugar begins to burn, wipe out pan with a paper towel).
• Transfer to plates and top with a small scoop of ice cream and a drizzle of liqueur, if you like.