Desserts 🤖 AI Generated

Matcha Lava French Toast Cube

Emerald-green matcha-infused custard bread cubes with a molten white chocolate matcha centre, served warm with silky cashew cream. This Fat Switch version cuts 38% of calories by swapping heavy cream for Greek yogurt and using white chocolate ganache instead of butter-laden sauce—no flavour compromise.

20m

Prep Time

25m

Cook Time

Servings

385

Calories

20g

Protein

🛒 Ingredients

✓ 4 thick slices brioche or challah bread (day-old, cubed into 2-inch pieces)
✓ 2 large eggs (room temperature)
✓ 3/4 cup 0% Greek yogurt
✓ 1.5 tsp ceremonial matcha powder
✓ 1/4 cup unsweetened almond milk
✓ 1 tsp vanilla extract
✓ 1/2 tsp ground cardamom
✓ Pinch of sea salt
✓ Coconut oil spray
✓ 60g white chocolate (chopped fine)
✓ 1 tsp matcha powder (for ganache)
✓ 2 tbsp cashew cream (unsweetened, or blend cashews + water)
✓ 1 tsp maple syrup
✓ Pinch of Himalayan salt flakes (garnish)

👨‍🍳 Instructions

1. Prepare Bread Overnight: Cube brioche into 2-inch pieces. Spread on a baking tray lined with parchment, cover loosely with cloth, and leave at room temperature for 12–18 hours until slightly dry but not rock-hard. This allows the custard to soak evenly.

2. Make Matcha Custard: Whisk eggs and Greek yogurt together in a shallow bowl until smooth. Sift matcha powder into the mixture to avoid lumps. Add almond milk, vanilla, cardamom, and salt. Whisk until pale green and fully combined. Let sit 2 minutes for matcha to bloom.

3. Create White Chocolate Ganache: Heat cashew cream gently in a small saucepan (do not boil). Pour over chopped white chocolate in a heatproof bowl. Let sit 1 minute, then whisk until glossy and smooth. Sift matcha powder over top and stir until no streaks remain. Set aside to cool slightly.

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4. Soak Bread Cubes: Working in batches, dip each bread cube into matcha custard for 3–4 seconds per side—aim for saturated but not soggy. Arrange on a non-stick baking tray or griddle lined with parchment in a single layer.

5. Stuff Cubes with Lava Centre: Using a small knife, create a 1-inch cavity in the top of each soaked bread cube. Spoon 1/2 tsp warm white chocolate matcha ganache into each cavity. The heat will keep it melting.

6. Cook on Griddle or Pan: Lightly spray a non-stick griddle or large skillet with coconut oil over medium heat. Once shimmering, carefully transfer bread cubes and cook 4–5 minutes per side until golden-brown and crispy outside, with custard set inside but lava centre still warm.

7. Plate and Serve: Transfer warm cubes to serving plates. Drizzle remaining matcha ganache around the base. Garnish with Himalayan salt flakes, a dusting of matcha powder, and a sprig of edible micro-greens or mint if desired. Serve immediately while the lava centre is hot.

📊 Nutrition per Serving

Calories385 kcal

Protein20g

Carbohydrates64g

Fat10g

🏷️ Tags

#matcha dessert recipes#low-calorie French toast#molten lava cake French toast

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