Spice up your breakfast with a batch of Vanilla Cardamom French Toast! Sliced brioche is dipped in a vanilla, cardamom and nutmeg custard and griddle until golden. Serve with butter, syrup and toasted almonds for one delicious breakfast!
Course Breakfast & Brunch
Keyword breakfast, cardamom, French toast, griddle, vanilla
Wipe or spray your griddle with coconut oil and preheat to 325° to 350°. The temperature will depend on the griddle.
Meanwhile, use a whisk to beat the eggs with vanilla, ground cardamom and nutmeg.
Pour in the whole milk and gently whisk to combine.
Dip both sides of each slice of bread into the custard and place onto a wire rack set into a rimmed metal sheet pan and repeat with the remaining slices of bread. *You will have to keep whisking here and there in between bread dipping because the cardamom and nutmeg tends to settle in the bottom of the dish.
Working in batches, place the dipped bread onto your preheated griddle and cook for 3 minutes or until the bottom is golden brown.
Flip and continue to cook for 1 to 2 more minutes. Repeat with remaining pieces. Keep the French toast warm on a rimmed metal baking sheet in a 200° oven.
Serve with butter, real maple syrup, toasted almonds and powdered sugar.
Nutritional information is for the French toast and does not include any of the toppings for serving.