Hong Kong French Toast
Crispy-outside, custardy-inside French toast stuffed with peanut butter and topped with sweet, tangy condensed milk. A beloved Hong Kong breakfast that takes 25 minutes from start to plate.
- Total time
- 25 min
- Servings
- 2
- Calories
- 512
- Protein
- 15g
Ingredients
- 2 large eggs
- ¼ cup whole milk
- 4 slices bread, thick-sliced white or brioche
- 3 tablespoons smooth peanut butter
- 2 tablespoons butter, for cooking
- ⅓ cup sweetened condensed milk
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- 1
Crack the 2 eggs into a shallow bowl, add 0.25 cup milk, 0.5 teaspoon vanilla, and 0.25 teaspoon salt, then whisk with a fork until the mixture is uniform and pale, about 30 seconds.
- 2
Spread 1.5 teaspoons peanut butter on the top side of 2 bread slices, then place the remaining 2 slices on top of each, pressing gently to form 2 sandwiches.
- 3
Heat 1 tablespoon butter in a 12-inch non-stick skillet over medium heat until it melts and the foam subsides, about 45 seconds.
- 4
Dip one peanut butter sandwich into the egg mixture, holding it at an angle and letting excess drip back into the bowl, then place it in the hot skillet; repeat with the second sandwich.
- 5
Cook the first side for 3 minutes until it turns golden brown—the color of honey—then carefully flip each sandwich with a spatula and cook the other side for 2.5 minutes until equally golden.
- 6
Add the remaining 1 tablespoon butter to the pan and tilt to distribute it around the toast, then cook both sides for another 30 seconds until the butter turns light golden brown and foams.
- 7
Transfer the 2 toasts to a serving plate with a spatula, then cut each sandwich in half diagonally to expose the peanut butter filling.
- 8
Drizzle 0.33 cup sweetened condensed milk over the toast so it pools around the pieces and seeps into the cut edges.
Tools you’ll need
- 12-inch non-stick skillet
- shallow bowl
- fork
- spatula
- butter knife
- serving plate
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