Ingredients
1 c whole milk
2 eggs
¼ c white sugar
3 - 4 slices of white bread
½ c sweetened condensed milk
½ tbsp vanilla extract
2 tbsp matcha, divided
vegetable oil
pinch of salt
scoop of ice cream
¼ c powdered sugar
2 tbsp cooked tapioca pearls
Tools
whisk
bowl
deep skillet
drying rack
torch
Directions
Step 1
Start by removing a square from one slice of bread. Set it aside. Spread 1 tablespoon of condensed milk on another slice of bread. Top that slice with the slice that has the square removed. Fill the cavity with tapioca pearls. Spread the condensed milk on the sides. Spread the condensed milk on the final slice of bread & place it on top. Cut off the crusts. Set aside.
½ c sweetened condensed milk
3 - 4 slices of white bread
2 tbsp cooked tapioca pearls
Step 2
In a bowl, whisk eggs, milk, vanilla extract, 1 tablespoon of matcha & a pinch of salt until it's well combined. Quickly dunk the toast into the batter (3-4 seconds per side) & ensure that all sides have been submerged.
2 eggs
1 c whole milk
½ tbsp vanilla extract
2 tbsp matcha, divided
pinch of salt
whisk
bowl
Step 3
Add oil to a deep skillet & heat to 375°F. Fry each side for 2 minutes, rotating frequently. Once crisp, remove from the oil & place on a drying rack. As it cools, mix white sugar & 1-2 teaspoons of matcha in a bowl / plate. Place the toast in it & coat all sides in matcha-sugar. Place on a plate. Brûlée with a torch, if desired. Top with a scoop of ice cream & finish with matcha-powdered sugar (to prepare, mix ~1/4 cup of powdered sugar with remaining matcha).
vegetable oil
¼ c white sugar
2 tbsp matcha, divided
scoop of ice cream
¼ c powdered sugar
deep skillet
torch
drying rack
bowl
