Why Matcha French Toast Is Worth Making
There’s a version of a slow weekend morning that involves no plans, unhurried cooking, and something that tastes genuinely special without requiring much effort. Matcha french toast fits that picture well.
This isn’t a gimmick. The combination works because matcha and eggs have a natural affinity — the richness of the custard rounds out the earthy bitterness of the matcha, and good bread gives it structure. The result is french toast that’s slightly different to any version you’ve had before: greener in colour (obviously), and with a depth of flavour that plain vanilla can’t match.
What You’ll Need
This recipe makes 4 thick slices — a generous serve for two people or a satisfying solo brunch.
- 4 thick slices of bread — brioche is the classic choice for french toast, but sourdough works brilliantly with matcha. A sturdy white loaf also does the job. Avoid anything too airy or thin; it’ll fall apart in the custard.
- 2 tsp ceremonial grade matcha — this is worth doing properly. The flavour of ceremonial matcha in the custard is noticeably better than culinary grade; smoother, more complex, without any bitterness.
- 3 eggs
- ½ cup full-fat milk — or oat milk, which adds a mild sweetness
- 2 tbsp maple syrup — plus extra to serve
- ½ tsp vanilla extract
- Pinch of salt
- Butter — for cooking; about 1 tbsp per batch
- Toppings: fresh strawberries and cream, dusted icing sugar, or a drizzle of honey and black sesame seeds are all excellent
How to Make Matcha French Toast
Step 1 — Dissolve the matcha first
This step makes all the difference. Don’t add matcha powder directly to the egg mixture — it’ll clump. Instead, whisk the matcha with 1–2 tablespoons of warm water in a small bowl until it’s fully dissolved into a smooth paste. A chasen (bamboo whisk) is ideal for this — its 100 tines break up the powder far more effectively than a regular whisk or fork.
Step 2 — Make the custard
In a wide, shallow bowl (wide enough to fit a slice of bread flat), whisk together the eggs, milk, maple syrup, vanilla, and salt. Add the dissolved matcha mixture and whisk until the custard is evenly green — no streaks. Taste it at this point; it should be slightly sweet, with a clear but not overpowering matcha flavour.
Step 3 — Soak the bread
Lay each slice in the custard and let it soak for 30–45 seconds per side. Thick bread needs more time; you want it to absorb the custard without becoming sodden. If you’re using brioche, it soaks faster — 20 seconds per side is usually enough. The bread should feel heavier and look slightly saturated at the edges.
Step 4 — Cook low and slow
Melt a good knob of butter in a non-stick pan or cast iron skillet over medium-low heat. Once it’s foaming (but not browned), add the soaked bread. Cook for 3–4 minutes per side until deep golden — the matcha makes it hard to judge colour by eye, so go by touch: it should feel firm when pressed. Don’t rush this with high heat; the custard needs time to cook through.
Step 5 — Serve immediately
Matcha french toast is best eaten straight from the pan. Let it rest for a minute, then add your toppings. The contrast between the warm, custardy toast and cold fresh strawberries with a scoop of whipped cream is hard to beat. For something more Japanese in spirit, try a drizzle of honey and a scatter of toasted black sesame seeds.
Tips for Getting It Right
- Day-old bread is better. Slightly stale bread absorbs custard without going to mush. If your bread is very fresh, leave the slices uncovered on the bench for 30 minutes before soaking.
- Don’t overcrowd the pan. Cook in batches of two slices maximum. Overcrowding drops the pan temperature and you’ll end up with steamed, rather than caramelised, toast.
- Keep finished pieces warm in the oven. If you’re cooking for more than two, place cooked slices on a rack in a 120°C oven while you finish the rest. They’ll hold for up to 10 minutes.
- Use quality matcha. Because the matcha is such a prominent flavour here, the quality of the powder makes a real difference. A vivid green, stone-milled ceremonial grade matcha will taste smooth and layered; a lower-grade powder will taste flat or harsh once cooked.
Variations to Try
Once you’ve made the base version, it’s easy to take it in different directions:
- White chocolate drizzle: Melt white chocolate with a little cream and drizzle over the finished toast. Matcha and white chocolate is a classic flavour pairing for good reason.
- Coconut milk custard: Swap the dairy milk for full-fat coconut milk. The tropical flavour plays surprisingly well with matcha, especially topped with mango.
- Savoury version: Omit the maple syrup and vanilla. Serve with a soft-boiled egg, a drizzle of soy sauce, and a few drops of sesame oil. The umami of ceremonial matcha pulls this together in a way that feels intentional.
A Breakfast That Earns Its Weekend Status
The thing about matcha french toast is that it’s genuinely easy — the prep takes less than 10 minutes — but it tastes like you made an effort. The colour alone makes it look considered. And the flavour, with good ceremonial matcha in the custard, is something you’ll want to come back to.
Namisan’s Meiso Ceremonial Blend is a first-harvest matcha from Yame, Japan — smooth, vividly green, with roasted rice and umami notes that hold up beautifully when cooked into a custard. A small amount goes a long way in this recipe. If you’re new to matcha and want to set yourself up properly, the Minimalist Matcha Set includes the Meiso matcha, a handcrafted ceramic bowl, and the 100-tine whisk — everything you need for both the ritual and the recipe.
If you make this on the weekend, we’d love to see it. Find us @namisanmatcha on Instagram or Threads — and tag us if you land on a topping combination worth sharing.