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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.
Course Breakfast, Brunch
Cuisine Asian, Chinese
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 3
Calories 304kcal
Author Michelle


  • 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


  • 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.


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