Thick brioche soaked in masala chai custard, fried until golden and finished with cold mascarpone, maple syrup and pistachios.
French toast is at its best when breakfast has already slipped into lunch. Here the custard is made with prepared Ghar Ki Chai Masala Chai, which gives the brioche tea, spice and sweetness without turning the recipe into a project. The toast is cooked until the edges are deeply golden, then served with cold mascarpone and just enough maple syrup to run into the corners.
The recipe
Serves 2 · Prep 10 minutes · Cook 10 minutes
Ingredients
- 200ml Ghar Ki Chai Masala Chai, prepared according to the packet instructions and cooled
- 2 large eggs
- ½ tsp vanilla extract
- Small pinch of fine sea salt
- 4 thick slices brioche
- 20g unsalted butter
- 100g mascarpone
- 2 tbsp maple syrup, plus extra to serve if wanted
- 20g roasted pistachios, roughly chopped
Method
1. Make the custard. Whisk the cooled Masala Chai with the eggs, vanilla and salt in a wide shallow bowl. Add the brioche one slice at a time and leave it for about 20 seconds on each side, long enough to absorb the custard without becoming fragile.
2. Fry the toast. Melt half the butter in a large frying pan over a medium heat. Cook two slices for 2 to 3 minutes on each side until deeply golden and cooked through. Repeat with the remaining butter and brioche.
3. Serve. Divide between two plates and add a generous spoonful of mascarpone. Drizzle with maple syrup and finish with pistachios. Serve straight away while the toast is hot and the mascarpone is cold.
Late breakfast
Keep this for mornings when there is nowhere urgent to be. The chai does most of the flavour work, so the rest can stay simple: hot toast, cold cream, something sweet and another cup on the side.
Recipe notes
Brioche that is a day old is ideal because it absorbs the custard without collapsing. Thick sliced white bread also works if brioche is not available.
