Overview

Prep Time: 5 minutes

Cook Time: 4 minutes

Yield: 1 Stuffed French Toast

When I first tried stuffed French toast at a Hong Kong diner, I was hooked. The first one I ever had was filled with Ovaltine followed by one filled with crushed up Oreos.

With all the variety of fillings and toppings around, I decided to throw my hat in the ring and see if I could make one based on matcha. No regrets, it came out awesome. 

This Hong Kong classic with a matcha twist will take your next brunch to the next level. It's also a killer desert after any meal or an indulgent addition to an early afternoon tea session.

Along with the matcha-peanut butter filling you can get creative with the fillings for this. I like to use dark chocolate (85% cacao) and sliced bananas. I think they go really well with matcha and add just a bit of sweetness to the dish without bringing an over powering sweetness.

The recommended bread type by Hong Kongers will be a milk bread but if you can't find that or don't have it on-hand, normal white sandwich bread still works well.

While I try to stick with olive, avocado or coconut oil over seed oils, I will usually stick with a seed oil for something like this in order to keep the oil flavor neutral. That said if you're more adamant about avoiding seed oils you could fry with olive oil or any other oils as long as you're ok with the oil imparting some flavor into your stuffed French toast.

Recipe

Ingredients:

• 3 slices of bread
• 3 tablespoons peanut butter
• 2 teaspoons matcha
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Neutral oil for frying (about 1/4 - 1/2 inch in the pan)

Optional filling ingredients:

• 1/4 banana, sliced
• 30g dark chocolate, chopped

Optional topping ingredients:

• 1 teaspoon matcha
• 1 tablespoon full fat coconut cream, whipped
• 1 teaspoon honey or maple syrup
• 1 slice of butter

Step 1:

In a small bowl combine matcha and peanut butter. Mix until the matcha is fully distributed and you get a rich green color.

Step 2:

Spread matcha-peanut butter on 1 side of two pieces of bread and both sides of one piece of bread.

Step 3:

Add bananas to one bread slice on the side with the matcha peanut butter spread and chocolate to another. Stack the slices.

Step 4:

With the bread all stacked, cut the crusts off all four sides to make all edges straight.

Step 5:

Add about 1/4 to 1/2 inch of neutral oil (sunflower oil, grape seed oil, etc) [you can use olive oil if you are ok with it imparting some flavor into your final product] to a high-walled pan such as a wok style pan and set to medium heat.

Step 6:

In a medium size bowl, beat eggs with a fork and mix in vanilla extract and cinnamon

Step 7:

Lightly code all edges and both faces of the bread by briefly dipping all sides into the egg mixture.

Step 8:

Fry all sides of the toast in the pan until a nice toasty brown color. About 30 seconds per side and 30 seconds per edge.

Step 9:

Place your stuff French toast on a plate to be served and top with your desired toppings. Serve while it's still warm.

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