Ingredients
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4 slices of challah or brioche
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1 egg or chia egg
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250 ml of plant milk or dairy
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1 tsp of matcha powder
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1 tbsp of sugar
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Vanilla pod
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Raspberry or strawberry jam
For the Matcha Whipped Cream
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Heavy cream or coconut cream
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1 tsp matcha powder
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1 tbsp sugar
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Vanilla extract
Directions
In a mixing bowl, whisk together the egg or chia egg, milk, matcha powder, sugar, and seedsscraped from the vanilla pod
Gently slice the challah or brioche bread halfway to create a pocket and fill with raspberry or strawberry jam. Soak each slice of bread in the matcha mixture, ensuring both sides are well coated.
Fry the soaked bread in a non-stick skillet over medium heat until golden brown on each side.
For the matcha whipped cream, whisk heavy cream or coconut cream with matcha powder, sugar, and a bit of vanilla extract until stiff peaks form.
Serve the French toast warm topped with matcha whipped cream.
Recipe Note
Bettina's Kitchen
Bettina is a self-taught chef and matcha lover whose speciality is plant-based and free-from recipe development for brands, the hospitality industry and within food development.
She has written three cookbooks Happy Food, 7 Day Vegan Challenge and Celebrate – Plant-based recipes for every occasion.
Bettina also runs health & wellness retreats and a Retreat Chef Academy. She is passionate about food that makes you feel good, that is grown within the seasons, and nurtured by people that care.
