| 4-5 slices |
Soft White Bread (Around 1.5″ thick and
crusts removed) |
| 1 tbsp |
Matcha Powder (Dissolved in 2 tbsps hot
water to make a paste) |
| 240ml |
Milk |
| 50g |
SCS Unsalted Butter |
| 3 |
Eggs |
| 3 tbsps |
Caster Sugar |
|
|
| Blueberry Syrup: |
| 200g |
Blueberries |
| 400ml |
Water |
| 110g |
Caster Sugar |
| 1 |
Juice of 1 Lemon |
|
|
| Whipped Cream to Serve |
|
|
| 1. |
Make the blueberry syrup by combining all the ingredients in a saucepan, and bringing to a boil. Turn the heat down and simmer for 8-10 minutes, until the blueberries have popped, and the syrup is thick. Set aside to cool. |
| 2. |
Whisk the eggs with the matcha powder paste and caster sugar until even, then whisk in the milk. Dip the bread into the mixture, letting each side soak for 10 seconds. Set
aside and repeat. |
| 3. |
Melt the butter in a frying pan over medium heat. Cook two slices of eggy bread at a time, letting it become golden brown on the bottom before flipping over. |
| 4. |
Serve the matcha french toast with blueberry syrup and whipped cream. |
|
