INGREDIENTS

• Matcha Cream:
• ● 4 oz cream cheese, softened
• ● 2 Tbsp Aiya Culinary Grade Matcha Powder
• ● 2 Tbsp powdered sugar
• ● ½ tsp vanilla extract
• Custard:
• ● 2 large eggs
• ● ½ cup whole milk (or cream for extra richness)
• ● 1 Tbsp sugar
• ● ½ tsp vanilla extract
• ● Pinch of salt
• French Toast:
• ● 4 thick slices brioche or challah
• ● Butter or neutral oil for cooking
• To Serve:
• ● 1 cup lightly whipped cream
• ● Fresh raspberries
• ● Chopped pistachios

DIRECTIONS

• 1. Prepare the Matcha Cream: In a small bowl, combine cream cheese, Aiya Culinary Grade Matcha Powder, powdered sugar, and vanilla. Whisk, using a hand mixer until smooth and creamy.
• 2. Cut a horizontal slit through each slice about three-quarters of the way down to create a pocket for the filling.
• 3. Fill each pocket with 1-2 Tbsp of the filling and press gently to seal.
• 4. Prepare the custard: In a shallow bowl, whisk together eggs, milk, sugar, vanilla, and salt until smooth. 
• 5. Carefully dip each pocketed slice into the custard, letting it soak 15-20 seconds per side. Hold the pocket seam down while transferring to the skillet to prevent filling from leaking.
• 6. Heat a skillet or griddle over medium heat. Add butter or oil and cook slices 3-4 minutes per side, until golden brown and cooked through.
• 7. Slice diagonally to reveal the filling. Top with a dollop of lightly whipped cream. Garnish with fresh raspberries, finely chopped pistachios, and dust with additional Aiya Culinary Grade Matcha Powder.