Chai Crème Brûlée French Toast

Try this decadent version of French Toast using my Aromatic Chai Spice Blend and Grand Marnier. Make it ahead of time, take it out Christmas morning, bake it, and serve it to your family and friends for a special holiday treat. My Aromatic Chai blend has cardamom, nutmeg, mace, and cinnamon for a sweet, fragrant edge.


½ cup unsalted butter

1 ¼ cup brown sugar, packed

2 Tbsp water

1 loaf Challah bread (9-inch round)

5 large eggs

1 ½ cup half and half

1 tsp vanilla

1 tsp Grand Marnier

1 ½ Tbsp Bina’s Aromatic Chai spice

¼ tsp salt

Powdered sugar for dusting


In a small, heavy saucepan over medium heat, add the butter, brown sugar, and water, stirring until blended and bubbling. Pour into a 13 x 9 x 2 inch baking dish.

Cut six 1-inch thick slices from the center of the Challah loaf, and trim the crusts off. Arrange the bread slices in one layer in the baking dish.

In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier, Bina’s Aromatic Chai, and salt until combined. Pour over bread slices in baking dish until the bread is submerged in the liquid. Cover baking dish and chill at least 8 hours and up to one day.

Preheat oven to 350 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in the middle of the oven until puffed and edges are pale golden, 35 to 40 minutes.

Dust with powdered sugar and serve with strawberries, blueberries, blackberries, raspberries and maple syrup.