8x8” pan 4 3 oz 1 oz pinch 4 Tbsp prepared cornbread* (store-bought or homemade) large eggs Rishi Masala Chai Concentrate heavy cream salt unsalted butter, divided *Slice cornbread into 12 even "bricks", roughly 2" x 2.5" each, depending on size of pan. Leave overnight, uncovered. In a medium mixing bowl or blender, whip eggs, chai concentrate, heavy cream and salt; transfer to a shallow dish or pie pan. Preheat oven to 375°F. Dip cornbread into egg mixture, allowing each side to soak for 5 to 10 seconds. Transfer soaked bricks to a cooling rack set over a sheet pan to rest. Melt 2 tablespoons butter in a 10-inch nonstick saucepan over medium-low heat. Arrange 6 bricks in a single layer in the pan and cook, while turning as needed, until golden brown on all sides. Remove from pan; reserve warm in oven for 5 minutes. Cook remaining bricks. Serve with Masala Maple Syrup. 12 oz 4 oz Rishi Masala Chai Concentrate pure maple syrup Add chai concentrate to a small nonstick saucepan set over medium-low heat. Simmer gently to reduce liquid by 75%, yielding approximately 3 ounces; pass through fine strainer. Combine with maple syrup. MASALA MAPLE SYRUP Masala Chai French Toast RISHI KITCHEN