8x8” pan 4 3 oz 1 oz pinch 4 Tbsp prepared cornbread* (store-bought or homemade) large eggs Rishi Masala Chai Concentrate heavy cream salt 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. 12 oz 4 oz Rishi Masala Chai Concentrate pure 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. MASALA MAPLE SYRUP Masala Chai French Toast RISHI KITCHEN

Masala Chai French Toast - Rishi Tea & Botanicals · Rishi Masala Chai Concentrate heavy cream salt unsalted butter, divided *Slice cornbread into 12 even "bricks", roughly 2" x 2.5"

Download PDF Report

Upload
others
View
0
Download
0

Embed Size (px)

Citation preview

Page 1: Masala Chai French Toast - Rishi Tea & Botanicals · Rishi Masala Chai Concentrate heavy cream salt unsalted butter, divided *Slice cornbread into 12 even "bricks", roughly 2" x 2.5"

8x8” pan

3 oz

1 oz

pinch

4 Tbsp

prepared cornbread* (store-bought or homemade)

large eggs

Rishi Masala Chai Concentrate

heavy cream

salt

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.

12 oz4 oz

Rishi Masala Chai Concentratepure 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.

MASAL A MAPLE SYRUP

Masala Chai French Toast

RISHI KITCHEN