Hong Kong-Style French Toast

This recipe for Hong Kong-Style French Toast features homemade Shokupan milk bread with a filling of peanut butter and condensed milk, pan-fried until golden brown.

When I was in University, my friend (who's originally from Hong Kong) introduced me to this HK-style French Toast.

What is Hong Kong-style French Toast?

Essentially, it's a French Toast that's typically deep-fried and stuffed with a filling of peanut butter and condensed milk.

Why you'll love this recipe

This HK-style French Toast is simple to make, and comes together within minutes.

It's pan-fried, rather than deep-fried (which saves on calories!).

The filling of peanut butter and condensed milk makes this French toast a more substantial breakfast than its regular counterpart.

The sweetness of the condensed milk balances the nuttiness of the peanut butter, not only in taste but also in texture.

You'll only require a few pantry ingredients to make it.

Ingredients you'll need

You'll need the following ingredients:

• eggs: I used large eggs
• whole milk: you can use any milk or non-dairy alternative
• unsalted butter: melted; or a neutral vegetable oil
• vanilla extract: for a little extra flavour; optional
• peanut butter: preferably smooth, or if you like, you can use crunchy (as I did)
• condensed milk: sweetened, for the filling as well as for drizzling on top
• milk bread: or any thick-cut bread that you have on hand; it's preferable that it's day-old, as it will better absorb the custard mixture 

How to make it

It's very similar to making my Vietnamese Coffee French Toast. 

Place 2 slices of bread onto a work surface.

Spread 1 tablespoon of peanut butter on one slice and spread condensed milk on the other slice of bread.

Close the sandwich with the fillings enclosed.

In a large shallow bowl, beat together the eggs, milk, melted butter, and vanilla extract until incorporated.

Preheat a frying pan over medium heat.

Dip the sandwich into the egg mixture, and flip it over so both sides are covered with the custard. Be careful not to oversoak the bread. 

Add 1 teaspoon of butter to the pan and give it a swirl.

Place the sandwich into the pan and cover with a lid. Cook for 2-3 minutes on medium-low heat.

Flip the sandwich and cook for another 2 minutes, until golden in colour.

Remove from the pan and repeat with the remaining sandwiches.

Substitutions

You can change up the peanut butter filling with whatever nut butter you like, such as almond butter or cashew butter.

Alternatively, you can also use honey instead of condensed milk in the HK French toast.

I kept the crusts on the toast (since I don't like to waste), but you can cut them off if you prefer.

How to serve

Serve immediately with a drizzle of condensed milk, and a pat of butter.

You can also dust with some powdered sugar if you prefer.

Enjoy it for breakfast, lunch or brunch.

Pair the HK French Toast with a coffee, Hong Kong Milk Tea or even Yuenyueng (Hong Kong Coffee Tea Drink) for the perfect HK café breakfast.

How to store & reheat

This Hong Kong-style French Toast is best served immediately.

Store any leftovers in an airtight container in the fridge for up to 3 days.

Simply pan-fry or reheat the French toast in the microwave until warm.

Other recipes you may like

Be sure to check out these other recipes:

HK Milk Tea Bubble Tea

Hong Kong-Style Macaroni Soup

Yuenyueng (Hong Kong Coffee Tea Drink)

Homemade Pineapple Buns (Bo Lo Bao)

Vietnamese Coffee French Toast

Matcha French Toast

Homemade Chinese Egg Tarts

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 8 votes

Hong Kong-Style French Toast

This recipe for Hong Kong-Style French Toast features homemade Shokupan milk bread with a filling of peanut butter and condensed milk, pan-fried until golden brown.

Prep Time10 mins

Cook Time6 mins

Total Time16 mins

Course: Breakfast, Brunch

Cuisine: Asian, Chinese

Servings: 3

Calories: 304kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 6 slices thick-cut milk bread
• 3 tablespoon peanut butter smooth or crunchy
• 3 tablespoon sweetened condensed milk
• 3 large eggs
• 1 C whole milk
• 2 teaspoon unsalted butter divided
• 1 teaspoon vanilla extract

Cook ModePrevent your screen from going dark

Instructions

• Place 2 slices of bread onto a work surface.
• Spread 1 tablespoon of peanut butter on one slice and spread condensed milk on the other slice of bread.
• Close the sandwich with the fillings enclosed.
• In a large shallow bowl, beat together the eggs, milk, melted butter, and vanilla extract until incorporated.
• Preheat a frying pan over medium heat.
• Dip the sandwich into the egg mixture, and flip it over so both sides are covered with the custard. Be careful not to oversoak the bread.
• Add 1 teaspoon of butter to the pan and give it a swirl.
• Place the sandwich into the pan and cover with a lid. Cook for 2-3 minutes on medium-low heat.
• Flip the sandwich and cook for another 2 minutes, until golden in colour.
• Remove from the pan and repeat with the remaining sandwiches.
• Serve immediately with extra condensed milk and a pat of butter.

Nutrition

Calories: 304kcal | Carbohydrates: 19g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 200mg | Potassium: 358mg | Fiber: 1g | Sugar: 17g | Vitamin A: 516IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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