You never know where you’ll find inspiration for your next meal.
Cooking is a lot of fun like that. I find inspiration everywhere; whether it’s from watching a cooking show, reading a cookbook, browsing Pinterest, eating at a restaurant, or — in this case — sipping my favourite tea. Cardamom French Toast has to be my absolute favourite tea from David’s Tea. It’s a black tea filled with earthy, rich spices, tastes slightly sweet, and altogether just feels like Christmas in a cup. It’s amazing, and I’m downright obsessed. Obviously, since we’re only fresh into September, some may say it’s too early to start getting excited for the holidays (IMO, it’s never too early). And while I personally associate this tea with the holidays, it’s got all those wonderful aromas that are reminiscent of the fall, too.
The David’s Tea site explains that the inspiration behind this tea is a kind of cardamom-scented bread popular in Sweden and Finland. However, I figured I’d try a shortcut to getting the same sweet, fragrant aroma of cardamom in my French toast. Which is why I whisked cardamom and a few other spices found in the tea into my ordinary French toast custard, and hoped for the best. Well, it worked! This French toast recipe is kicked up several notches with the additions of coriander and cardamom to the classic custard. It’s a simple way to achieve a similar flavour profile as the Cardamom French Toast tea, and you’re sure to love it. Whip this up in under 30 minutes for an impressive and satisfying fall brunch!
- Country bread, preferably a little stale, sliced into ½ in. pieces (the number of slices you get will depend on the size of the loaf you're using)
- 3 eggs
- ¼ c. milk
- 1 scant tsp. cinnamon
- 1 tsp. ground cardamom
- ¼ tsp. ground coriander
- ¼ tsp. vanilla extract
- 1-2 tbsp. butter
- Maple syrup, for serving
- In a large dish (I use an 8x8 baking dish), whisk together eggs, milk, cinnamon, cardamom, coriander, and vanilla extract.
- Melt the butter in a large non-stick skillet over medium heat.
- Dip slices of bread into the custard, coating both sides of the bread, and allowing the excess custard to drain off before placing in the skillet. I usually cook 2 pieces at once, to avoid over-crowding the pan.
- Cook the first batch of French toast for approximately 3 minutes per side. Subsequent batches will likely take less time to cook, since the pan will be hot. You want both sides to be a nice golden brown colour.
- Serve with maple syrup