Matcha Latte Stuffed French Toast

Who says you can't indulge in something sweet and feel guilt-free about it?! We can prove otherwise with this delicious recipe for french toast stuffed with Matcha goodness. You get all the benefits from the Matcha while also treating yourself to something sweet and delicious. This recipe is courtesy of our friend Carla Riley. 

Ingredients:

• 12 Pieces of Bread (white sandwich bread was used)
• 2 Eggs
• 4 Tablespoons Milk of Choice
• 2 Teaspoons Maple Syrup

Matcha Latte Filling:

• 2 Tablespoons Kato Matcha Powder
• 2 Tablespoons Maple Syrup
• 125g Plain Cream Cheese soften in microwave for 30 seconds
• 7 Tablespoons of Condensed Milk

Preparation:

1. Whisk together melted cream cheese, Matcha powder, syrup and condensed milk until thick and smooth, store in refrigerator
2. Whisk together the eggs, milk and maple syrup in a medium bowl
3. Cut off the crust of the bread to create an even square and flatten with your knife or a rolling pin
4. Scoop 1 Teaspoon of Matcha latte filling onto the centre of the bread and cover with another slice
5. Lightly pinch the sides and corners of the bread to seal
6. Dip each side into the egg mixture and pinch to fully seal
7. Dip the front and the back of the bread into the egg mixture as well
8. In a preheated frying pan melt ½ teaspoon of coconut oil and place the stuffed french toast to completely brown 2-3 minutes per side
9. Drizzle leftover condensed milk and Kato Matcha Powder to garnish
10. Whisk together melted cream cheese, Matcha powder, syrup and condensed milk until thick and smooth, store in refrigerator
11. Whisk together the eggs, milk and maple syrup in a medium bowl
12. Cut off the crust of the bread to create an even square and flatten with your knife or a rolling pin
13. Scoop 1 Teaspoon of Matcha latte filling onto the centre of the bread and cover with another slice
14. Lightly pinch the sides and corners of the bread to seal
15. Dip each side into the egg mixture and pinch to fully seal
16. Dip the front and the back of the bread into the egg mixture as well
17. In a preheated frying pan melt ½ teaspoon of coconut oil and place the stuffed french toast to completely brown 2-3 minutes per side
18. Drizzle leftover condensed milk and Kato Matcha Powder to garnish. Enjoy!