Hong Kong Style French Toast

Hong Kong Style French Toast

A rich and indulgent Hong Kong café classic made with layered white bread, peanut butter, and custard, coated in egg and fried until golden. Finished with condensed milk, syrup, and butter, this sweet treat is perfect for breakfast or dessert.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 2 people

Course: Breakfast, Dessert

Cuisine: Fusion, Hong Kong

Ingredients Method Notes

Ingredients

6 slices white bread
2–3 tsp peanut butter
4 tbsp ready-made custard
3 eggs
2 tbsp milk
1/2 tsp vanilla extract
1 tsp sugar
1 tbsp Sweetened condensed milk for serving
1 tbsp Maple syrup or golden syrup for serving
1 slice butter for serving
250 ml Neutral oil for frying

Method

Stack 3 slices of bread together and trim off the crusts. Repeat with the remaining 3 slices.
Lay the bread slices on a chopping board or tray. Spread about 1 teaspoon of peanut butter onto one slice of bread.
Place another slice on top and spread 1 tablespoon of custard over it. Finish with the third slice of bread to create a layered sandwich. Repeat with the remaining bread slices to make a second sandwich.
In a shallow bowl, whisk together the eggs, milk, vanilla extract, and sugar.
Dip each sandwich into the egg mixture, coating all sides evenly.
Heat about 1 1/2 inches of neutral oil in a small deep pan over medium heat.
Carefully shallow fry the sandwiches for 2–3 minutes on each side until golden brown and crispy.
Remove and drain briefly on kitchen paper.
Serve warm drizzled with sweetened condensed milk and maple syrup or golden syrup. Top with a small slice of butter.

Notes

Thick white bread works best for a soft centre and crispy exterior.
Keep the oil at medium heat to avoid burning the outside before the inside warms through.
Custard adds extra richness, but you can adjust the amount to taste.
Best enjoyed fresh and warm straight after frying.