Name: Chiang Mai Mississaugas Thai Milk Tea French Toast Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 slices brioche or challah bread slices (1-inch thick); 1 cups whole milk; 0.25 cups heavy cream; 2 tbs Thai tea leaves or Thai tea mix; 4 units large eggs; 3 tbs granulated sugar; 1 tsp vanilla extract; 2 tbs sweetened condensed milk; 0.25 tsp salt; 2 tbs unsalted butter (for pan); 0.25 cups maple syrup or maple butter (for serving); 2 tbs powdered (icing) sugar; 2 scoops Thai tea ice cream (store-bought or homemade); 1 tsp toasted sesame seeds or crushed pistachios (optional garnish)

Method

Thai Milk Tea Brioche Batter

Infuse milk with Thai tea

In a small saucepan combine whole milk and heavy cream. Add the Thai tea leaves. Warm over medium heat just until steaming (do not boil), remove from heat, cover and steep 10 minutes. Strain through a fine mesh sieve or cheesecloth into a bowl, pressing on leaves to extract color and flavor. Discard leaves and let the infused milk cool until warm (room temperature to slightly warm).

Prepare custard

In a large mixing bowl whisk together the eggs, granulated sugar, sweetened condensed milk, vanilla extract and salt until combined and slightly frothy. Slowly whisk the warm Thai-infused milk into the egg mixture in a steady stream to temper the eggs and create a smooth custard. Taste and adjust sweetness if desired (add up to 1 tbs more sugar or condensed milk).

Soak bread

Arrange the brioche slices in a single layer in a shallow dish large enough to hold them. Pour the custard over the bread, ensuring both sides are soaked. Let sit 1–3 minutes per side for fresh bread (longer, up to 10 minutes, for day-old bread). Do not oversaturate to the point of disintegration; bread should be thoroughly moistened but still hold shape.

Cooking & Finishing

Cook the French toast

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat. Transfer 2–3 soaked brioche slices to the pan (do not crowd). Cook 3–4 minutes per side, or until deep golden brown and crisp on the edges, adding more butter (about 1 tbs) as needed between batches. Reduce heat slightly if the exterior browns too fast before the center sets.

Keep warm

If making multiple batches, keep finished slices in a single layer on a baking sheet in a 200°F (95°C) oven to stay warm and maintain crispness.

Prepare maple butter drizzle (optional quick method)

For a maple butter, gently warm the maple syrup and 2 tbs softened unsalted butter together in a small saucepan or microwave until combined and slightly thickened. Whisk briefly to emulsify. Keep warm or at room temperature for drizzling.

Plate and garnish

Place 2 slices of Thai milk tea French toast per serving on plates. Dust generously with powdered (icing) sugar. Add one scoop of Thai tea ice cream beside or on top of the toast. Drizzle with maple butter or warmed maple syrup (about 1–2 tbs per serving). Finish with a sprinkle of toasted sesame seeds or crushed pistachios if using.

Serve

Serve immediately while the toast is warm and the ice cream is cold for contrast.