Hong Kong-style French Toast
Hong Kong-style French Toast
Ingredients
For the French Toast
- 4 white bread, thick slices
- 1/2 cup creamy peanut butter
- 2 eggs, large
- 3 cups vegetable oil, for deep frying
For Serving
- 2 tablespoons unsalted butter
- 1/4 cup sweetened condensed milk
Instructions
- 1
Carefully remove the crusts from the 4 slices of white bread. Spread a generous layer of creamy peanut butter on one side of each of the 4 bread slices. Stack the slices on top of each other to form one thick peanut butter sandwich.
⏱️ 5 min
- 2
In a shallow bowl, whisk the 2 large eggs until smooth and well combined.
⏱️ 1 min
- 3
Carefully place the thick peanut butter sandwich into the whisked egg mixture. Ensure all sides and edges are thoroughly coated, allowing the bread to soak up the egg wash for a few seconds on each side.
⏱️ 1 min
- 4
In a deep pot or Dutch oven, heat the 3 cups of vegetable oil over medium-high heat until it reaches 350°F. If you don't have a thermometer, you can test by dropping a small piece of bread into the oil; it should sizzle immediately and turn golden brown within 30 seconds.
⏱️ 5 min•🌡️ 350
- 5
Carefully lower the egg-coated sandwich into the hot oil using tongs. Deep fry for 2 to 3 minutes per side, or until golden brown and crispy on all sides. Be gentle when flipping to avoid breaking the sandwich.
⏱️ 3 min•🌡️ 350
- 6
Once golden brown, carefully remove the French toast from the oil and place it on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min
- 7
Immediately place the 2 tablespoons of unsalted butter on top of the hot French toast, allowing it to melt. Then, generously drizzle the 1/4 cup of sweetened condensed milk over the entire toast.
⏱️ 1 min
- 8
Cut the Hong Kong-style French Toast into 4 equal pieces or desired portions and serve warm. For an extra treat, serve with a scoop of vanilla ice cream on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hong Kong-style French Toast
Ingredients
For the French Toast
- 4 white bread, thick slices
- 1/2 cup creamy peanut butter
- 2 eggs, large
- 3 cups vegetable oil, for deep frying
For Serving
- 2 tablespoons unsalted butter
- 1/4 cup sweetened condensed milk
Instructions
- 1
Carefully remove the crusts from the 4 slices of white bread. Spread a generous layer of creamy peanut butter on one side of each of the 4 bread slices. Stack the slices on top of each other to form one thick peanut butter sandwich.
⏱️ 5 min - 2
In a shallow bowl, whisk the 2 large eggs until smooth and well combined.
⏱️ 1 min - 3
Carefully place the thick peanut butter sandwich into the whisked egg mixture. Ensure all sides and edges are thoroughly coated, allowing the bread to soak up the egg wash for a few seconds on each side.
⏱️ 1 min - 4
In a deep pot or Dutch oven, heat the 3 cups of vegetable oil over medium-high heat until it reaches 350°F. If you don't have a thermometer, you can test by dropping a small piece of bread into the oil; it should sizzle immediately and turn golden brown within 30 seconds.
⏱️ 5 min•🌡️ 350 - 5
Carefully lower the egg-coated sandwich into the hot oil using tongs. Deep fry for 2 to 3 minutes per side, or until golden brown and crispy on all sides. Be gentle when flipping to avoid breaking the sandwich.
⏱️ 3 min•🌡️ 350 - 6
Once golden brown, carefully remove the French toast from the oil and place it on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min - 7
Immediately place the 2 tablespoons of unsalted butter on top of the hot French toast, allowing it to melt. Then, generously drizzle the 1/4 cup of sweetened condensed milk over the entire toast.
⏱️ 1 min - 8
Cut the Hong Kong-style French Toast into 4 equal pieces or desired portions and serve warm. For an extra treat, serve with a scoop of vanilla ice cream on the side.
⏱️ 1 min