8x8" pan prepared cornbread* (store-bought or homemade)
4 large eggs
3 oz Rishi Masala or Chaga Chai Concentrate
1 oz heavy cream
pinch salt
4 Tbsp unsalted butter, divided
*Slice cornbread into 12 even “bricks”, roughly 2″ x 2.5″ each, depending on size of pan. Leave overnight, uncovered.
Preparation
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 Chai Maple Syrup.
Chai Maple Syrup
12 oz Rishi Masala or Chaga Chai Concentrate
4 oz 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.
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