Matcha French Toast

Happy Sunday, everyone!  Sundays are for brunching.  For mornings that stretch into early afternoon spent in bed (or on the couch, or sitting on ones balcony or outside on the deck) with a gripping read in one hand and breakfasting with the other.

Matcha French Toast is the perfect dish for this lazy, luxurious weekend lie in.

Did you know that Matcha…

is high in antioxidants, enhances your sense of calm, boosts memory and concentration, increases energy levels and endurance, increases metabolism, detoxifies the body and helps strengthen the immune system.

If that isn’t enough reason to add some Matcha to your diet, I am not sure what is.  For those who find themselves slightly unsure of what exactly Matcha is, its green tea but in a highly concentrated form.

This recipe is refined sugar-free and lactose-free.  It is not, however, gluten-free (though it could be made so if you opted to use gluten-free bread.  If you don’t have a gluten allergy though, I recommend using the Challah bread.  Its PERFECT for this recipe).



1 loaf of Challah bread (this will yield 8-10 slices of French toast) (You can of course use any kind of bread.  This is the type I highly recommend though).

2 eggs

1/2 cup of coconut milk (not the type in a can.  The type you drink)

1 tablespoon of cinnamon

1 teaspoon of vanilla extract

1 teaspoon of Matcha (+ one more teaspoon to add in later)

  1. In a medium size somewhat flat bowl, lightly beat the eggs and coconut milk together by hand with a fork.
  2. Whisk in the cinnamon and vanilla extract.
  3. Mix in the matcha last.
  4. Put a flat griddle pan, lightly greased, on a burner of the oven turned to medium heat.
  5. Dip a slice of bread, both sides, into the egg/milk mixture.  Place the egg dipped bread on the heated skillet.  I usually cook 3 slices at once, side by side.  Cook each slice for about 1-2 minutes on each side, until lightly golden brown.
  6. Before dipping each slice of bread, stir the egg mixture slightly to re-distribute the cinnamon and matcha throughout.
  7. Once through with cooking half of the bread slices, add in the additional teaspoon of matcha to the egg mixture and mix.  Continue with dipping the remaining slices of bread and cooking.


Once finished cooking, I recommend eating this particular French Toast with some additional Matcha powder sprinkled on top, along with a drizzling of maple syrup and some blueberries.  The blueberries were the perfect compliment with their sweet, juicy, subtle tartness to the ever so slightly bitter Matcha and the saccharine maple syrup.

I also topped mine with some ricotta mixed with honey.  DELICIOUS!  (But this added topping, of course, has lactose in it ;-).  Your call).

Enjoy!  Leftovers can be stored in an airtight container at room temperature for up to 3 days.


6 thoughts on “Matcha French Toast

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