Masala Chai French Toast
From the Rishi Kitchen
(store-bought or homemade)
||Rishi Masala Chai Concentrate
||unsalted butter, divided
*Slice cornbread into 12 even "bricks", roughly 2" x 2.5" each, depending on size of pan. Leave overnight, uncovered.
In a medium mixing bowl or blender, whip eggs, chai concentrate, heavy cream and salt; transfer to a shallow dish or pie pan.
Preheat oven to 375°F.
Dip cornbread into egg mixture, allowing each side to soak for 5 to 10 seconds.
Transfer soaked bricks to a cooling rack set over a sheet pan to rest.
Melt 2 tablespoons butter in a 10-inch nonstick saucepan over medium-low heat.
Arrange 6 bricks in a single layer in the pan and cook, while turning as needed, until golden brown on all sides.
Remove from pan; reserve warm in oven for 5 minutes. Cook remaining bricks.
Serve with Masala Maple Syrup.
Masala Maple Syrup
Add chai concentrate to a small nonstick saucepan set over medium-low heat. Simmer gently to reduce liquid by 75%, yielding approximately 3 ounces; pass through fine strainer.
Combine with maple syrup.