Hong Kong French Toast

This Hong Kong French toast recipe features pillowy soft slices of milk bread stuffed with creamy peanut butter and pan fried until golden crispy perfection. The condensed milk drizzle on top adds the perfect amount of sweetness to this Hong Kong cafe inspired breakfast dish.

Course Appetizer & Sides, Breakfast, Snack

Cuisine Asian Fusion, Chinese

Keyword hk french toast, hong kong french toast, hong kong french toast recipe, hong kong style french toast

Prep Time 5

Cook Time 6

Total Time 11

Calories 1272kcal

Author Megan

Ingredients

4-6 slices milk bread preferably 1 day old
6 tablespoons peanut butter creamy or crunchy
1 cup milk
3 large eggs
1 teaspoon vanilla extract
¼ teaspoon cinnamon
¼ teaspoon kosher salt
2 tablespoons unsalted butter divided, plus more for serving
2 tablespoons sweetened condensed milk plus more for serving

Instructions

Prepare the sandwich. Take two slices of bread and spread a generous amount of peanut butter on one side of each slice. Make sure the edges have less peanut butter than the center to avoid leaking. If adding a third layer, make sure to add peanut butter on both sides. Close the sandwich and trim off the crust. Repeat for all the remaining slices.
Mix the egg mixture. In a shallow bowl, whisk to combine the milk, eggs, vanilla, cinnamon and salt.
Soak the sandwich. Soak the peanut butter bread for 30 seconds on each side.
Cook the toast. Melt 1 tablespoon of butter in a large skillet over medium low heat. Add the soaked bread to the pan, cover with a lid and cook on medium low until golden brown on the underside, about 2-3 minutes. Flip the bread and cook on the other side, uncovered until golden brown, about 2-3 minutes. Then sear the edges for a crispy uniform look.
Serve. Serve the Hong Kong French toast with a drizzle of condensed milk and a slab of butter. Enjoy!

Notes

Use day-old bread. Using freshly baked bread may not be best for this recipe. Day old bread will be slightly firmer and will hold its shape much better when being soaked in the egg mixture.
Don’t overspread the peanut butter. Make sure the peanut butter is thicker in the center and thinner along the edges to prevent the peanut butter from busting out when on the pan.
If you want a silkier custard, strain the egg mixture. Straining the egg mixture will ensure you will not have eggy bits on top of your toast.
Avoid over-soaking the bread. Make sure to soak the bread long enough where you can see the egg custard has seeped through the edges of the bread. You don’t want a soggy bread that will fall apart before you can get it to the pan. Plus, you will not have enough egg mixture for your other servings. Be careful not to under-soak the bread either.

Nutrition