INGREDIENTS

• Honey (French) Toast
• ● ⅓ loaf of uncut shokupan bread (5” – 6” tall)
• ● 1 egg
• ● ¼ cup (60mL) milk (plant-based OK!)
• ● ½ tsp vanilla extract
• ● 1 stick of Aiya Matcha Sweetened Roasted Matcha
• ● 1 Tbsp unsalted butter
• ● Optional Toppings: Banana slices , Strawberry slices , Chocolate cookie sticks ● Sweetened whipped cream, Edible flowers, Honey , & Ice cream of choice
• Sweetened Roasted Matcha Ice Cream (optional):
• ● 2 cups (240mL) of heavy whipping cream
• ● 1 can (14 oz) condensed milk
• ● 3 sticks of Aiya Matcha Sweetened Roasted Matcha
• ● ½ tsp kosher salt

DIRECTIONS

• Honey (French) Toast:
• 1. Using a serrated knife, cut a line across the bottom of the shokupan, leaving about ½” of space from the bottom and the sides. Be sure to drive the knife through the toast, leaving about ½” space from the other side. This ensures you’re cutting enough space to make the bottom face of the bread cube for you to hollow out.
• 2. Cut a square from the top, reaching the tip of the knife to all four sides to the line at the bottom you made earlier. Hollow out the bread cube and cut the inside piece into a dozen little cubes.
• 3. Combine the rest of the honey french toast ingredients together, except the unsalted butter. Heat a frying pan on medium heat with the butter until melted. Dip the bread cubes into the Aiya Matcha Sweetened Roasted Matcha batter and fry the pieces until all sides are golden brown. Set aside.
• 4. Fill the rest of the hollow shokupan with your favorite cut fruit, cookies, whipped cream, chocolate, and the Aiya Matcha Sweetened Roasted Matcha bread cubes.
• 5. Decorate with ice cream and honey. Enjoy with an iced Aiya Matcha Sweetened Roasted Matcha drink according to the directions!
• Sweetened Roasted Matcha Ice Cream (optional):
• 1. In a large bowl or stand mixer, whip the heavy whipping cream until stiff peaks form. (Be careful not to over whip!) The cream should be stiff enough so that when you pull the beaters out, the cream still stands at a stiff peak.
• 2. In another large bowl, combine the remaining ingredients until homogenous.
• 3. Gently fold in the condensed milk mixture into the heavy whipping cream until just combined, slowly incorporating the two so that the mixture stays light and aerated.
• 4. Transfer the mixture into a freezer-friendly tub or elongated pan so that you have room to make ice cream scoops. Freeze for 4-6 hours or until frozen enough to scoop. Enjoy on its own or on top of the honey brick toast!