Reinventing a favorite recipe using Bigelow Tea Vanilla Chai Tea in the Chai-infused Creme Brulee French Toast Bake. It sticks with my need to offer nutritious foods but is decadent tasting as well!
Submitted by Schema
2 Bigelow Vanilla Chai Tea Bags
1/2 cup water
5 slices of bread, torn
1/2 cup evaporated skim milk (or milk of choice)
1/4 cup +1 TBSP Agave (or honey)
1/4 cup coconut oil
1/4 tsp nutmeg (optional but I love the extra flavor nutmeg adds)
Preheat oven to 425. Brew 2 Bigelow Vanilla Chai Tea bags in 1/2 cup of water. Set aside.
Melt Coconut oil completely and add agave to it. Whisk to combine. Combine Tea, milk, eggs, and nutmeg. Set aside.
Pour half of coconut oil mixture in bottom of square pan. Place torn bread on bottom on the coconut oil mixture.
Pan egg mixture over bread. Top with last half of coconut mixture.
Bake for about 30 minutes or until completely cooked.