Hello, Breadnation!

It’s Nathaniel from TermiNatetor Kitchen and I am back with another tasty Toastimonial.

Today I’m sharing my recipe for Turmeric Milk French Toast. Now, if you haven’t had turmeric milk (or sometimes called “golden milk”) before, here is the run down. Turmeric milk is the infusion of either dry turmeric powder or fresh turmeric root into milk. Traditionally, it is an Indian drink most commonly used for treating specific diseases as well as a tonic for general health. Now turmeric milk is the cool new libation on the foodie scene that everyone and their brother is talking about, and for good reason.

Two words: it’s amazing!

Turmeric has powerful anti-inflammatory and antioxidant properties, which is perfect in this morning recipe!

Turmeric milk has such a wonderful spiced flavor to it that I knew right away it would be a perfect complement in French toast. Plus, it just so happens that Aunt Millie’s has a line of swirl breads (all of which are incredible).

In this collection of delectable breads, they have one exclusively for French toast. The slices are the perfect thickness to soak up all that spiced-eggy goodness before being cooked to a perfect, fluffy golden crisp.

Drowned in maple syrup and topped with fresh berries, this is the perfect breakfast to kick start your and your family’s day!


For the French toast

  • 3 large eggs
  • 1 cup turmeric milk*
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ½ teaspoons vanilla extract
  • Pinch of salt
  • 1 loaf of Aunt Millie’s French Toast Swirl Bread
  • For the turmeric milk - yields 2 cups
  • 1 cups coconut milk
  • 1 cup water
  • 1 cinnamon stick
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • 1 tablespoon honey
  • 1 tablespoon coconut oil, melted
  • ¼ teaspoon whole black peppercorns
  • ¼ teaspoon ground cardamom 


For the turmeric milk. In a medium saucepan, whisk together the coconut milk, water, cinnamon stick, turmeric, ginger, honey, coconut oil, and peppercorns and bring to a low boil. Reduce the heat and simmer for about 10 minutes, allowing all the flavors to mellow together. Strain through a fine-mesh sieve into a heat proof safe container. Allow cooling before using. Use immediately or cover and store in the fridge. Milk will last for roughly 5 days in the fridge.

For the French toast. In a medium bowl, whisk together the eggs, turmeric milk, salt, cinnamon, nutmeg, and extract. Heat a lightly oiled griddle or cast iron skillet over medium-high flame. Dunk each slice of bread in the egg mixture, letting each piece soak for a few seconds. Place two to three pieces of bread into the pan and cook on both sides until golden brown. Transfer pieces to a paper towel-lined plate to drain the excess grease. Top with fresh fruit and serve immediately. 

Nathaniel Crawford is a college student (studying Hospitality Management), amateur recipe developer, budding photographer, learned culinary writer, and a person who stutters. For more of his recipes, check out Terminatetor Kitchen.