Cardamom French Toast with Spiced Ginger-Cinnamon Syrup
Cardamom French Toast with Spiced Ginger-Cinnamon Syrup
Thick slices of bread soak up a fragrant cardamom custard, then get griddled until golden and finished with a warm, spice-steeped syrup. It's a lazy-morning breakfast that turns a few pantry spices into something worth setting the table for.
What You'll Need
Day-old, thick-cut bread works best here — it soaks up the custard without turning mushy.
The Cardamom Custard
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tsp Organic Cardamom Powder
- 1 tsp Organic Cassia Cinnamon Powder
- 1/4 tsp Organic Nutmeg Powder
- 1 tsp vanilla extract
- Pinch Fine Ground Himalayan Pink Salt
- 8 slices thick-cut challah or brioche bread
The Spiced Ginger-Cinnamon Syrup
- 1 cup pure maple syrup
- 2 Organic Ceylon Cinnamon Sticks
- 4 Organic Whole Cloves
- 1 tsp Organic Ginger Powder
- 1 tbsp butter, plus more for the griddle
- Sliced bananas and toasted pecans (optional, for serving)
Step by Step
Simmer the syrup
In a small saucepan, combine maple syrup, cinnamon sticks, cloves, and ginger powder. Simmer gently over low heat for 8 minutes to infuse the flavors. Strain out the whole spices and stir in the butter until melted and glossy.
Whisk the custard
In a wide, shallow bowl, whisk together eggs, milk, cream, cardamom powder, cinnamon powder, nutmeg powder, vanilla, and salt until fully combined and slightly frothy.
Soak the bread
Dip each slice of bread into the custard, letting it sit for 20-30 seconds per side so the center absorbs the spiced mixture without becoming soggy or falling apart.
Griddle until golden
Melt a little butter on a griddle or nonstick skillet over medium heat. Cook the soaked slices for 3-4 minutes per side until deeply golden and set in the center. Lower the heat slightly if the outside browns before the inside finishes cooking.
Keep warm
Transfer finished slices to a baking sheet in a low oven, around 200°F, while you cook the remaining batches so everyone eats hot French toast together.
Serve warm
Stack the French toast on plates, spoon over the warm spiced syrup, and top with sliced bananas and toasted pecans if you like. Serve right away while it's golden and hot.
Slightly stale bread absorbs the custard better than fresh — if your loaf is soft, toast the slices lightly in the oven for a few minutes before soaking.
The Spices Behind the Dish
Common Questions
Can I make the custard or syrup ahead of time?
Yes. The syrup keeps well in the refrigerator for up to a week and reheats gently on the stove. The custard can be whisked the night before and stored covered in the fridge until morning.
What bread works best for this recipe?
Challah and brioche are ideal because they're rich and sturdy enough to soak without breaking apart, but a thick-cut country loaf or sourdough works well too.
Can I use ground cinnamon in the syrup instead of sticks?
Ground cinnamon will cloud the syrup and can turn gritty, so whole sticks are best for a clear, smooth finish that strains out cleanly.
Is there a dairy-free version?
Swap the milk and cream for a full-fat oat or coconut milk and use a neutral oil in place of butter on the griddle — the spice flavors will still shine through.
How do I keep the French toast from getting soggy?
Avoid over-soaking the bread and cook over medium heat so the custard has time to set fully before the outside browns too fast.
