Hong Kong-Style French Toast

A restaurant-worthy take on the iconic café treat: pillowy white bread layered with butter and peanut butter, dipped in a rich egg custard and pan-fried until deeply golden. Finished with glossy condensed milk and a pat of melting butter for a show-stopping, textural, and nostalgic modern fusion brunch plate.

By @madebythewa

Original recipe source

Cook time: 20 minutes

Servings: 2

Ingredients

• 4 slices White Bread soft, square-sliced, preferably slightly stale for best absorption
• 0 Butter softened, for spreading
• 1 slice White Bread
• 1 slice White Bread
• 0 Peanut Butter creamy style preferred
• 1 slice White Bread
• 1 slice White Bread
• 0 Butter
• 0 Peanut Butter
• 2 Egg
• 0 Milk whole milk preferred for richness
• 0 tsp Vanilla Extract
• 0 Egg Mixture from previous step
• 2 Assembled Sandwich
• 2 Soaked Sandwich
• 0 Butter for pan frying
• 0 Vegetable Oil neutral, such as canola
• 2 Soaked Sandwich
• 0 Butter
• 2 Cooked French Toast Sandwich
• 2 Cooked French Toast Sandwich
• 0 Butter for garnish
• 0 Condensed Milk
• 0 Powdered Sugar for dusting, optional
• 0 Seasonal Fruit for serving, optional
• 0 Ice Cream matcha or vanilla, optional

Instructions

1. Place white bread slices on a cutting board and use a sharp knife to trim off all crusts for a cleaner, more refined presentation.
2. Spread a thin, even layer of softened butter over one side of the first bread slice.
3. Top the buttered slice with a second slice of bread and gently press together. Spread a generous layer of peanut butter evenly over the top slice.
4. Place a third slice of bread on top to complete the sandwich, and press down lightly for the layers to adhere.
5. Repeat the sandwich assembly process with the remaining bread to form a second sandwich.
6. Whisk eggs, milk, and vanilla extract in a wide shallow bowl until perfectly homogenous and slightly frothy.
7. Gently dip each assembled sandwich into the egg mixture, turning and pressing lightly to ensure all sides and edges are thoroughly coated without becoming soggy.
8. Allow the soaked sandwiches to rest for one minute on a wire rack to allow the custard to penetrate and prevent any excess from pooling.
9. Heat a large non-stick skillet over medium heat and add a generous amount of butter along with a splash of neutral oil for extra crispness.
10. Once the butter foams but does not brown, carefully add the coated sandwiches to the pan. Fry for 2-3 minutes per side, turning to cook all edges until the crust is deeply golden and crisp.
11. Transfer the golden toasts to a paper towel-lined wire rack to drain excess fat and maintain crispness.
12. Trim edges for a cleaner presentation if desired, then cut each sandwich diagonally for a classic look.
13. Arrange the toast triangles artfully on warm plates. Top each with a pat of butter and a generous drizzle of condensed milk.
14. Optional: For an elevated modern fusion twist, lightly dust with powdered sugar and serve with a side of seasonal fruit or a scoop of matcha ice cream.