Hong Kong-Style French Toast
Updated May 29, 2025
Recipe Overview
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
Batter
2 large eggs
2 tablespoons whole milk (or evaporated milk for richness)
1 pinch fine sea salt
Bread & Filling
8 slices Japanese-style milk bread, white sandwich bread, or brioche-style sandwich loaf (fresh, sturdy texture recommended)
¼–½ cup smooth peanut butter (creamy; adjust to taste)
Frying & Serving
Neutral oil (e.g., canola, rice bran) for shallow frying (¼ inch depth)
Unsalted butter (for richness)
Sweetened condensed milk (or regular condensed milk)
Flaky sea salt (e.g., Maldon)
Preparation
Step 1: Prepare the Batter
In a wide, shallow bowl, whisk eggs, milk, and salt until thoroughly combined. The batter should be smooth with a thick, pourable consistency (not too watery). Pro Tip: For extra depth, add 1 tsp vanilla extract.
Step 2: Assemble Peanut Butter Sandwiches
Take 4 slices of bread and spread smooth peanut butter evenly over the center, leaving a ½-inch border around the edges to prevent filling from oozing during frying. Top with the remaining 4 slices to form closed sandwiches. Trim crusts using a sharp knife and discard (or save for a "crunchy chef’s snack," see below). Pro Tip: Press the sandwiches gently to compact the peanut butter layer for even melting.
Step 3: Heat the Frying Oil
In a large nonstick skillet, heat ¼ inch of neutral oil over medium-high heat (≈350°F/175°C). Test the oil by dropping a small batter bit: it should sizzle and float immediately. Note: For thick brioche, increase oil depth to ⅓ inch.
Step 4: Fry the Sandwiches
Working in batches (if needed), dip sandwiches into the batter, ensuring all sides are coated. Let excess drip back into the bowl for 5 seconds. Transfer to the skillet and fry 1–1.5 minutes until the bottom is golden-brown and crisp.
Flip the sandwiches and fry 1–2 minutes more, basting the top with hot oil using a spoon to crisp the exterior and melt residual peanut butter. Note: For thick bread, skip basting and fry each short side for 30 seconds to ensure even cooking.
Transfer to a paper towel-lined plate to drain for 30 seconds.
Step 5: Serve Immediately
Top each sandwich with:
A small pat of butter (melt gently)
A drizzle of sweetened condensed milk
A light sprinkle of flaky sea salt
Pro Tip: Pair with hot Hong Kong milk tea for authentic flair!
Chef’s Snack (Optional)
Save trimmed crusts! Toss in a pan with butter, bake at 400°F/200°C for 8–10 minutes, or air-fry at 370°F/185°C for 5 minutes. Dust with cinnamon-sugar for a sweet, crunchy treat.
Community Notes
Family Legacy: "My mom made these in the 1950s with maple syrup—no Hong Kong label, but the recipe is timeless!"
Hong Kong Authenticity: "Deep-frying is the key! The crispy exterior and melted peanut butter are signature." – @Dimples
Global Twist: "Add banana slices and harissa to the egg mix for spice-sweet balance!"
Oil Hack: "Reduce oil use and crank heat for quicker, crispier results."
Enjoy this crispy, sweet-salty classic—whether rooted in Hong Kong tradition or family memory!
