Rasmalai French Toast
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!
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
Storage:
The Rasmalai French toast is best served fresh.
Make Ahead:
The Rasmalai milk mixture can be prepared a day ahead and stored in the fridge until ready to use.
Tips & Tricks:
- 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.