Classic French toast with a desi twist – this Rasmalai French Toast is made with thick brioche slices soaked in a sweet cardamom and saffron milk mixture that will keep you coming back for more!
French toast is one of my favorite breakfasts, and Rasmalai is one of my favorite South Asian desserts, so it’s a surprise that I haven’t combined the two till now. But it’s okay, better late than never, and thank god I did because wow, this might be the best French toast I’ve ever made.
South Asian or not, once you try this Rasmalai French Toast, you’re going to become a fan.
And the best part? It’s super simple to make and needs very limited cooking skills, which means you can impress everyone without having to sweat in the kitchen.
Let’s get into the details
Rasmalai Milk Soak
We all know that the best part about Rasmalai is the delicious, flavored milk. Many times, I entirely skip the actual Rasmalai and just drink the milk directly from the bowl. That’s where all the flavor comes from!
And the same milk will help us turn a regular French Toast into this delicious Rasmalai French Toast that’s soaked with all those delicious flavors of a classic Rasmalai.
Now you have two options here.
If by chance you have some Rasmalai leftovers at home, you can use the milk from that Rasmalai as the soak and skip the cooking process entirely.
But honestly, we all know that Rasmalai is too good for us to ever have leftovers, and in that case, we’ll make a simple milk soak by cooking milk with sugar, cardamom, and saffron until it’s well-infused with the flavors and slightly thick. Even without the actual Rasmalai in it, the cooked milk tastes just like it.
Here are the steps for making the Rasmalai milk.
- In a heavy-bottomed saucepan, add the full-fat milk, sugar, crushed cardamom pods, and saffron.
- Cook the mixture on medium heat until it starts boiling, mixing often.
- Once it boils, reduce the heat to low and cook it for 15-20 minutes, until it reduces by almost half. Make sure to keep mixing often, or the milk will start to scorch at the bottom. Let the milk cool down. for 10 minutes before using.
You can also prepare the milk a day before if you want to speed up the process.
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Rasmalai French Toast
A classic French toast is made with a simple custard of milk, eggs, and sugar, but to emphasize that Rasmalai flavor even more, we’re incorporating the Rasmalai milk into the custard so that the bread can have that deep, delicious flavor when it’s soaked.
Which bread to use for French Toast
I highly recommend using thick slices of brioche bread for making French Toast, as they soak up the custard really well, and the flavor gets infused throughout the bread. Make sure that the bread is at least 2-3 days old, because if it’s too fresh, it will break down after you soak it for 20-30 seconds, and will not be able to soak the custard properly.
You should be able to soak the bread for at least 1-2 minutes on each side to get the center properly soaked with the custard.
Here are the steps for making the Rasmalai French toast.
- In a bowl, add the eggs and 200 ml of the cooked Rasmalai milk and whisk until combined. Make sure that the milk has cooled down a little, or the eggs will scramble from the heat. Retain the remaining milk mixture for the topping.
- Place the brioche bread slice into the custard and let it soak for 1-2 minutes on each side. Be careful not to over-soak, or the bread will break down.
- Place a frying pan on low heat, add a few teaspoons of ghee or butter, and let it melt.
- Place the soaked bread slice onto the pan and cook on low heat until golden-brown on both sides. Don’t cook on high heat, or the outside will cook, but the inside will still be raw. Low and slow is the key. Repeat for the remaining bread slices.
- To serve, place one toast on the plate, top with a few tablespoons of the warm rasmalai milk, then top it with another slice and more milk.
- Optional: Top the slices with a piece of Rasmalai and chopped pistachios. Serve warm!
Once you try this Rasmalai French toast, it will be hard for you to go back to the regular one – it’s just that good, and that easy, too! Perfect for your family or a crowd.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Rasmalai French Toast
Equipment
- Saucepan
- Frying pan
- Hand whisk
Ingredients
Rasmalai Milk
- 500 ml full-fat milk
- 150 grams granulated white sugar
- 8-10 crushed cardamom pods
- Pinch of saffron
Rasmalai French Toast
- 2 eggs
- 200 ml Rasmalai milk for the French toast custard
- 2 slices thick brioche bread
- Chopped pistachios for topping
- 1 Rasmalai optional for topping
Instructions
Rasmalai Milk
- In a heavy-bottomed pot, pour in the full-fat milk along with sugar, saffron strands, and lightly crushed cardamom pods.
- Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent it from sticking to the bottom.
- Once it reaches a boil, lower the flame and let it simmer for 15–20 minutes, until it thickens and reduces to about half its original quantity. Keep stirring occasionally so the milk doesn’t burn. Allow it to cool for about 10 minutes before using.
Rasmalai French Toast
- In a mixing bowl, whisk together the eggs and around 200 ml of the prepared Rasmalai milk until smooth. Make sure the milk isn’t too hot, or it could scramble the eggs. Save the rest of the milk mixture for serving later.
- Dip each slice of brioche into the custard mixture, letting it soak for about a minute or two on each side, just enough to absorb the liquid without falling apart.
- Heat a non-stick pan over low flame and add a bit of ghee or butter. Once melted, place the soaked bread on the pan and cook slowly until both sides are golden brown. Avoid high heat; a slow cook ensures the center is soft and custardy while the outside turns crisp and caramelized. Repeat for all slices.
- To assemble, layer a slice of toast on a plate, spoon some of the reserved Rasmalai milk over it, then add another slice and more milk.
- Finish with a piece of Rasmalai (optional), and a sprinkle of chopped pistachios. Serve warm.
Notes
- Prep the milk ahead: You can make the Rasmalai milk a day in advance and refrigerate it. This not only saves time in the morning but also allows the flavors to deepen overnight. Just warm it slightly before using so it’s pourable.
- Choose the right bread: Brioche is your best friend for this recipe. Its rich, buttery texture soaks up the custard beautifully without turning soggy. Use bread that’s at least 2-3 days old so it holds its shape while soaking. Fresh bread will fall apart easily.
- Don’t rush the soak: Let the bread sit in the custard for about 1–2 minutes per side. This gives it time to absorb all that Rasmalai flavor right into the center. Avoid over-soaking, though, or the slices may crumble when you transfer them to the pan.
- Low and slow cooking: Cook your French toast on low heat with a bit of ghee or butter. High heat will brown the outside too quickly, leaving the inside undercooked. Gentle heat ensures a perfectly golden exterior and a soft, custardy center.
- Layer for extra flavor: When serving, stack your toasts with spoonfuls of warm Rasmalai milk in between and on top. This keeps them moist and flavorful with every bite.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments, and of course, share it with me on Instagram.
Until next time!
