Hong Kong Style French Toast
Hong Kong Style French Toast
Ingredients
- 8 slices white sandwich bread
- 1/2 cup creamy peanut butter
- 8 large eggs
- 4 teaspoons water
- 1/2 cup cooking oil, for frying
- 4 tablespoons unsalted butter, for topping
- 1/2 cup sweetened condensed milk, for topping
Instructions
- 1
Take two slices of white sandwich bread for each serving. Spread a generous amount of creamy peanut butter on one side of one slice of bread. Place the second slice of bread on top of the peanut butter, forming a sandwich. Repeat for the remaining bread slices to make 4 sandwiches.
⏱️ 3 min
- 2
In a shallow bowl, crack 8 large eggs. Add 4 teaspoons of water to the eggs. Whisk the eggs and water together until well combined and slightly frothy.
⏱️ 2 min
- 3
Carefully dip each peanut butter sandwich into the whisked egg mixture, ensuring both sides are fully coated. Allow any excess egg to drip off.
⏱️ 2 min
- 4
Heat 1/2 cup of cooking oil in a large frying pan or skillet over medium heat. Ensure the oil is hot but not smoking.
⏱️ 2 min
- 5
Once the oil is hot, carefully place one or two egg-coated sandwiches into the pan, depending on the size of your pan. Do not overcrowd the pan.
⏱️ 1 min
- 6
Fry the French toast for 2-3 minutes per side, or until it is golden brown and crispy on both sides. Use tongs or a spatula to carefully flip the toast.
⏱️ 6 min
- 7
Once cooked to a golden brown, remove the French toast from the pan and place it onto a serving plate. Repeat with any remaining sandwiches.
⏱️ 1 min
- 8
Top each hot French toast with a pat of unsalted butter. Drizzle a generous amount of sweetened condensed milk over the butter and French toast. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hong Kong Style French Toast
- 8 slices white sandwich bread
- 1/2 cup creamy peanut butter
- 8 large eggs
- 4 teaspoons water
- 1/2 cup cooking oil, for frying
- 4 tablespoons unsalted butter, for topping
- 1/2 cup sweetened condensed milk, for topping
Instructions
- 1
Take two slices of white sandwich bread for each serving. Spread a generous amount of creamy peanut butter on one side of one slice of bread. Place the second slice of bread on top of the peanut butter, forming a sandwich. Repeat for the remaining bread slices to make 4 sandwiches.
⏱️ 3 min - 2
In a shallow bowl, crack 8 large eggs. Add 4 teaspoons of water to the eggs. Whisk the eggs and water together until well combined and slightly frothy.
⏱️ 2 min - 3
Carefully dip each peanut butter sandwich into the whisked egg mixture, ensuring both sides are fully coated. Allow any excess egg to drip off.
⏱️ 2 min - 4
Heat 1/2 cup of cooking oil in a large frying pan or skillet over medium heat. Ensure the oil is hot but not smoking.
⏱️ 2 min - 5
Once the oil is hot, carefully place one or two egg-coated sandwiches into the pan, depending on the size of your pan. Do not overcrowd the pan.
⏱️ 1 min - 6
Fry the French toast for 2-3 minutes per side, or until it is golden brown and crispy on both sides. Use tongs or a spatula to carefully flip the toast.
⏱️ 6 min - 7
Once cooked to a golden brown, remove the French toast from the pan and place it onto a serving plate. Repeat with any remaining sandwiches.
⏱️ 1 min - 8
Top each hot French toast with a pat of unsalted butter. Drizzle a generous amount of sweetened condensed milk over the butter and French toast. Serve immediately.
⏱️ 2 min