Hong Kong-Style Peanut Butter-Stuffed French Toast
Hong Kong-Style Peanut Butter-Stuffed French Toast
Ingredients
For the French Toast
- 8 slices Japanese milk bread
- 1/2 cup creamy peanut butter
- 3 large eggs
- 1/4 cup whole milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, divided
For Serving
- 2 tablespoons condensed milk, or to taste
- 2 tablespoons maple syrup, or to taste
- 1 tablespoon powdered sugar, for dusting
Instructions
- 1
Lay out the slices of Japanese milk bread. Spread about 1 tablespoon of creamy peanut butter evenly on one side of four bread slices. Top with the remaining four slices of bread to create four peanut butter sandwiches.
⏱️ 5 min
- 2
In a shallow dish or pie plate, whisk together the large eggs, whole milk, granulated sugar, and vanilla extract until well combined and slightly frothy.
⏱️ 3 min
- 3
Heat 1 tablespoon of unsalted butter in a large non-stick skillet or griddle over medium heat until melted and shimmering.
⏱️ 2 min
- 4
Carefully dip one peanut butter sandwich into the egg mixture, ensuring both sides are fully coated. Allow any excess egg mixture to drip off.
⏱️ 1 min
- 5
Place the coated sandwich onto the hot skillet. Cook for 3 to 4 minutes per side, or until golden brown and cooked through. Repeat with a second sandwich, adding more butter if needed.
⏱️ 8 min
- 6
Once the first two French toasts are done, remove them from the skillet and set aside. Add the remaining 1 tablespoon of butter to the skillet and repeat the dipping and cooking process for the remaining two peanut butter sandwiches.
⏱️ 8 min
- 7
To serve, cut each French toast sandwich in half diagonally. Drizzle with condensed milk and maple syrup, then dust with powdered sugar. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hong Kong-Style Peanut Butter-Stuffed French Toast
For the French Toast
- 8 slices Japanese milk bread
- 1/2 cup creamy peanut butter
- 3 large eggs
- 1/4 cup whole milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, divided
For Serving
- 2 tablespoons condensed milk, or to taste
- 2 tablespoons maple syrup, or to taste
- 1 tablespoon powdered sugar, for dusting
Instructions
- 1
Lay out the slices of Japanese milk bread. Spread about 1 tablespoon of creamy peanut butter evenly on one side of four bread slices. Top with the remaining four slices of bread to create four peanut butter sandwiches.
⏱️ 5 min - 2
In a shallow dish or pie plate, whisk together the large eggs, whole milk, granulated sugar, and vanilla extract until well combined and slightly frothy.
⏱️ 3 min - 3
Heat 1 tablespoon of unsalted butter in a large non-stick skillet or griddle over medium heat until melted and shimmering.
⏱️ 2 min - 4
Carefully dip one peanut butter sandwich into the egg mixture, ensuring both sides are fully coated. Allow any excess egg mixture to drip off.
⏱️ 1 min - 5
Place the coated sandwich onto the hot skillet. Cook for 3 to 4 minutes per side, or until golden brown and cooked through. Repeat with a second sandwich, adding more butter if needed.
⏱️ 8 min - 6
Once the first two French toasts are done, remove them from the skillet and set aside. Add the remaining 1 tablespoon of butter to the skillet and repeat the dipping and cooking process for the remaining two peanut butter sandwiches.
⏱️ 8 min - 7
To serve, cut each French toast sandwich in half diagonally. Drizzle with condensed milk and maple syrup, then dust with powdered sugar. Serve immediately.
⏱️ 3 min