Chai Spiced French Toast Casserole
A sweet french toast casserole filled with the flavours of chai spice and an easy crunchy topping. Best served warm with a generous maple syrup drizzle.
Servings 6 people
Ingredients
- 1 loaf 450 grams stale bread
- 6 eggs
- 2 teaspoons vanilla
- 2 ½ cups vanilla almond milk
- 1 tablespoon chai spice mix
- 2 tablespoons sugar
Crumb Topping
- ½ cup plain flour
- ½ cup brown sugar
- ¼ cup 60 grams dairy-free spread*
- 1 teaspoon chai spice mix
Instructions
- Preheat oven to 180°C. Slice bread and cut into one inch cubes and arrange bread in a casserole dish, the one I use is 22 cm square and 7 cm deep.
- In a large bowl, whisk together eggs, vanilla, almond milk, chai spice and sugar until combined. Pour over the bread evenly, stirring to make sure all the bread pieces are coated. Set aside to rest while you make the topping.
- Make the crumb topping by mixing flour, brown sugar & chai spice mix with cold dairy-free spread with a fork or your hands until crumbs form. Sprinkle over the top of the bread and place the casserole in the oven for 30 minutes or until the egg is set and the top is golden. This casserole is best served immediately and with a generous drizzle of maple syrup.
Notes
Bread needs to be stale for this recipe to work otherwise it will risk being soggy. If you don’t have a loaf of stale bread lying around, cut up a fresh one into cubes the night before and spread over a tray. Leave out overnight on your kitchen bench covered lightly with a tea towel.
I make my own chai spice mix using the following: 3 teaspoon ground ginger, 2 teaspoon ground cinnamon, 1 teaspoon each of ground cloves, ground nutmeg, and ground cardamom. Any remaining spice mix can be kept in a airtight container in the pantry.
*I use Nuttelex Buttery to replace butter in most of my recipes as it is dairy-free and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.