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Immortal Musings

Mulberry Matcha French Toast! Seriously??? - Yep, seriously good!

by Ralph Kenney

October 29, 2014

I thought I’d mix things up this week by sharing a recipe with you. Last Saturday was my wedding anniversary and I decided to surprise my blushing bride with breakfast in bed. OK, it wasn’t much of a surprise. First, I cook a lot and, second, I’m a noisy cook. But, hopefully I got points for effort.

Usually, on special occasions I’m a “calories-smalories, let’s indulge ourselves” kind of guy. But my sweetie gave birth recently and she’s trying to eat more responsibly. I decided to do a white mulberry matcha play on traditional French toast. The more nuanced flavor profile let me back off the sugar content and the sugar blocking properties of white mulberry leaf lets me feel a little less guilty about all those calories.

I admit, it looks a little strange. For some reason I kept repeating, “I do not like them Sam-I-am, I do not like green eggs and ham.” But, just goes to show looks can be deceiving. They were pretty darn tasty, if I do say so myself.

Here’s the recipe. Hearty breakfast for 2 (realistically enough for 4 people not celebrating J )

  • ½ a loaf of rustic style bread cut in thick slices, about 1”
  • 3 eggs
  • 2 cups whole milk
  • ¼ cup of sugar
  • 2 or 3 gratings off a stick of cinnamon
  • seeds from ½ a vanilla bean
  • 1 heaping Tablespoon of White Mulberry Matcha (WMM)
  • pinch of salt
  • tablespoon of butter
  • 1 teaspoon of stevia powder

Preheat your oven to 400° F.

Whisk the eggs in a large bowl and then whisk in the milk, sugar, cinnamon, vanilla, WMM and salt. Whisk vigorously enough to get a small layer of bubbles on top. Lay in the slices of bread and turn them a few times to let them get coated on both sides. Leave them to soak in the egg mixture for 3 or 4 minutes. Yep, it will be a shocking green color at this point. Get ready to once-and-for-all renounce your childhood assumption that all things green taste yucky!

Heat a large non-stick oven-safe pan on high heat. Pour in a teaspoon of oil and then add a tablespoon of butter. Just when the butter is finished melting but before it starts to brown, gently transfer the now soggy pieces of bread to the pan. Let them sit undisturbed on one side for 4 minutes or until a nice golden brown on the down-side.

Now that they’re a little caramelized, you should be able to flip them without them falling apart. Transfer the pan to the oven and bake for 10 to 15 min. They should be crisp on the outside but soft on the inside. Arrange on your serving plates, sprinkle with stevia powder and then follow that with a light dusting of WMM.

I served mine with maple syrup on the side and big bowl of fresh strawberries.

If you decide to give this one a go, you will, of course, need white mulberry matcha from Immortalitea. Here’s the link,



Owner and founder – The Immortalitea Company

PS – If you do find yourself whipping up a batch of Green French Toast for the family this weekend, let me know what the family has to say!

PSS – and send pictures! You may find your Green French Toast featured on my blog!


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