Matcha Milk Bread French Toast with Black Sesame Cream Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are at room temperature, which helps the custard absorb evenly into the bread. Have your skillet preheated to the target temperature before you start the searing phase to ensure a consistent crust.

Prepare your black sesame chantilly cream in advance so that it is cold and ready to be piped onto the toast the moment it leaves the skillet. Keep a clean workspace, as matcha powder can be fine and easily spread, and ensure you have a reliable digital thermometer to check the internal temperature of the toast.

Instructions

Custard Preparation

1. 1Prepare the matcha custard
   In a mixing bowl, whisk together the ceremonial matcha and warm milk until the powder is fully dissolved and the mixture is smooth. Add the eggs, heavy cream, and honey, continuing to whisk until the custard base is uniform and well-combined.
   Look for The mixture should be a vibrant, uniform green color without any clumps of matcha powder remaining.
   Tip Sift the matcha powder before adding the warm milk to avoid lumps entirely.

The custard should be a smooth, vibrant green liquid with no visible clumps of matcha. It should smell fragrant and earthy, with the sweetness of the honey balanced by the creaminess of the milk and eggs. Ensure the mixture is consistent throughout before proceeding to the soaking stage.

Bread Soaking

2. 2Soak the milk bread
   Place the thick slices of Hokkaido milk bread into a wide, shallow dish. Pour the matcha custard over the bread and allow it to soak for exactly 3 minutes, flipping the bread halfway through to ensure even absorption throughout the pillowy interior.
   Look for The bread should feel heavy and saturated but still hold its structure without falling apart.
   Tip Use a wide dish so the bread can lay flat while soaking.

The bread slices should be fully saturated, appearing slightly translucent at the edges while maintaining their thick, boxy shape. They should feel heavier and soft to the touch. Check that the custard has been absorbed evenly across the surface of both slices before lifting them carefully into the skillet.

Searing and Finishing

3. 3Sear and serve
   Heat the clarified butter in a non-stick skillet over medium heat, targeting a surface temperature of 170 degrees Celsius (338 degrees Fahrenheit). Place the soaked bread into the skillet and sear for 3 minutes per side until a golden crust forms and the interior reaches 160 degrees Fahrenheit (71 degrees Celsius) to ensure the eggs are fully cooked. Remove from heat, pipe the black sesame chantilly cream on top, and serve immediately.
   Look for The edges should be caramelized and golden, while the center remains soft and pillowy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not crowd the pan; cook in batches if necessary to maintain temperature.

The toast should sound audible as it hits the hot butter, indicating a proper sear. It will release a rich, buttery aroma as the exterior browns. Once the internal temperature reaches 160 degrees Fahrenheit, the toast is ready for the final piping of black sesame cream and immediate serving.

Common mistakes

A common mistake is using bread that is too thin or too dry, which causes the toast to become soggy or fall apart during the soaking and searing process. Another frequent error is overcrowding the skillet, which drops the surface temperature and prevents the toast from achieving that essential golden, caramelized crust.

Additionally, failing to whisk the matcha thoroughly into the milk can lead to clumps of bitter green powder, so ensure the custard base is perfectly smooth before introducing the bread to the mixture.

How to tell it’s done

The French toast is done when the exterior is evenly golden brown and crisp, and the interior is heated through to a soft, soufflé-like consistency.

Use a digital probe thermometer to verify the center of the toast has reached 160 degrees Fahrenheit (71 degrees Celsius), which ensures the egg-based custard is safely and fully cooked.

The bread should spring back slightly when pressed, and the custard should be completely set without any runny liquid remaining in the center of the slice.

• Egg dishes: 160°F (71°C) in the thickest part