This recipe is a great way to enjoy a delicious, beautiful breakfast without the morning fuss. We chose challah bread for its beautiful crust and spongy texture, but you can substitute brioche for more richness, or any other white bread that you need to use up (stale, dry bread works best for this recipe!). Whip up an easy custard flavored with lots of vanilla and our star ingredient: cardamom, a spice popular in Scandinavian pastries. Load the French toast in your Suvie at night and when you wake up your breakfast is ready to eat and enjoy.

Cardamom French Toast

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4-6
  • Difficulty: 1 hour and 30 min
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Ingredients

  • 1 loaf Challah bread
  • 4 large eggs
  • ¼ cup brown sugar
  • 1 cup whole milk
  • 1 tbsp vanilla
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • 1 pinch salt

Directions

1) Slice the challah into ½ inch thick slices and trim the bottom or ends so that it fits easily in a Suvie pan. Place challah into a greased Suvie pan.

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2) In a large bowl, whisk together 4 eggs, milk, vanilla, and brown sugar until smooth. Add the spices and a pinch of salt and whisk vigorously to combine. (The spices tend to settle at the bottom so make sure to whisk again right before you pour the custard over the bread.) Pour the custard over the bread.

3) Gently press the bread down to remove any air pockets. Place pan in Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 1 hour

4) Remove pan from Suvie and let cool for 5 minutes before cutting into slices and serving.

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Coffee Pairing

We recommend pairing this dish with a good cup of freshly brewed Sumatran coffee. The herbal notes of the coffee will pair beautifully with the cardamom.  

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Lylene M Kirkwood
Lylene M Kirkwood
4 years ago

This recipe is wonderful! I add raisins and it is a family favorite:)

E P
E P
7 months ago

Great recipe my family loves it!