The BEST french toast you’ll ever eat! Shallow fried in @getgraza’s new “Frizzle” cooking oil and served up with matcha custard, whipped cream + berries. Crunchy on the outside, soft on the inside and with just a *hint* of olive oil. Matcha custard: 200ml heavy cream 200ml whole milk 1 tsp vanilla bean paste 40g sugar 1 tsp ceremonial grade matcha 1 Tbsp cornstarch 4 egg yolks Whipped cream: 200ml cream 25g powdered sugar 1 Tbsp Drizzle olive oil French toast: 3 large eggs 200ml whole milk 1 tsp vanilla extract 1 Tbsp sugar ¼ tsp kosher salt 4 slices stale brioche or challah, cut approx. 1 inch thick Frizzle olive oil Berries Custard: - Heat cream, milk + vanilla bean paste over medium-low until steaming, stirring occasionally to prevent the milk from scalding. - In a separate heatproof bowl, whisk sugar, matcha, cornstarch + egg yolks together until the mixture has slightly lightened in colour. - Take the milk off the heat + stream about a third into the egg yolks, whisking constantly. Pour this mixture back into the milk + keep stirring over medium-low heat with a silicone spatula. - The custard is done when it coats the back of a spoon (around 180°F). - Place a sieve over a heatproof bowl. Strain the custard, cover the surface with plastic wrap + store in the fridge until ready to serve. Whipped cream: - Add cream, powdered sugar + Drizzle olive oil into a chilled bowl. Whip into medium peaks. French toast: - Crack eggs into a large, shallow bowl + whisk thoroughly. Pour in milk, vanilla extract sugar + salt. Whisk until smooth. - Soak each piece of bread for about 2 minutes on each side, spooning the egg mixture over the bread to make sure it is thoroughly soaked. Place bread onto a parchment-lined baking sheet. Pour any extra liquid over the bread. - Once all the liquid has been absorbed, heat ⅛ inch of Frizzle olive oil over medium in a large, heavy-bottomed skillet. - When the oil is shimmering + has reached 350°F, gently lower in the slices of bread. Cook for about 2 minutes on both sides until golden + crispy. Place on a paper towel-lined plate. Add custard to a plate, top w. french toast, whipped cream, berries + a little extra Drizzle.