Hong Kong-style French toast is a deep fried, milky, egg-battered sandwich, stuffed generously with peanut butter/jam, and topped with sweetened condensed milk. It’s everything you could possibly want for sweet indulgent brunch.
- 4–6 slices thick cut bread (challah, milk bread, brioche are all great)
- Peanut butter/Nutella/Strawberry Jam, to taste
- 3 eggs, lightly beaten
- Vegetable oil, for frying
- Condensed milk, for drizzling
- Spread a generous amount of peanut butter (or whichever spread you’re using) on a slice of bread – make sure to add a little extra peanut butter to the very centre of the slice. Sandwich it using a second slice. Repeat for all sandwiches.
- Whisk together eggs in a bowl. Dip your peanut butter sandwich into the whisked egg, allowing it a few seconds to soak in the eggs. Flip and repeat for the other side.
- Heat oil over medium-high in a deep-sided pan. Carefully add the stuffed French toast to the pan, and cook until golden and crispy; turn over, and repeat for the other side.
- Once cooked, remove and lay on some paper towels (or a wire rack) to drain any excess oil.
- Slice the sandwiches however you like, drizzle with a little condensed milk. Enjoy immediately!
- Egg bowl shouldn’t be too much bigger than your slices as this will ensure that the whisked eggs coat your bread.
- Use whichever spread you prefer. I’m using peanut butter as an example in the recipe because I don’t want to write a sentence that sounds like “spread your spread on the bread.” Also, peanut butter is yummy.
- You want to use enough oil that it reaches about halfway up the side of your bread. If you have access to a deep fryer, you can use that too.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Hong Kong
Keywords: Hong Kong Style French Toast, Hong Kong French Toast, French Toast, peanut butter, nutella, strawberry jam