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

Calories 304kcal

Author Michelle

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

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