If we weren’t already in love with French toast, this Hong Kong diner version would seal the deal. Stuffed with peanut butter, soaked in custard, fried to golden crispy perfection, and drizzled with sweetened condensed milk, it takes this classic breakfast treat to a whole new level.
4 slices milk bread or brioche (preferably day-old)
2 Tbsp. creamy peanut butter
2 large eggs
2 Tbsp. whole milk
1/8 tsp. kosher salt
2 Tbsp. neutral oil, divided
1 Tbsp. unsalted butter
1 Tbsp. sweetened condensed milk
2
5 mins
15 mins
Use day-old bread.
Hong Kong French toast is made with milk bread or brioche, which are very light and fluffy breads, perfect for absorbing the egg custard and achieving a soft, tender center. But if the bread is super-fresh, it can get soggy or even fall apart when you’re dipping it. For best results, use bread that’s at least a day old so it’s firm enough to hold its form—and the custard.
Stick with nut butter.
While you can go crazy and stuff your toast with anything from Nutella to cookie butter to jam, we found that the slightly savory saltiness of nut butter perfectly balances the sweetness of the condensed milk topping. We love this French toast filled with all-natural, unsweetened peanut butter, which is the traditional choice, but if you want to try a different nut, almond or cashew butter would work too.
Cut the crusts off.
We know it seems like an extra step (and a waste), but cutting the crusts off accomplishes two important things. First, it creates a seal on all sides, enclosing your filling. Second, it ensures that your toast is perfectly flat from edge to edge, which gives you the best chance of getting it evenly crisp in the pan.
Sieve your custard.
We’ve all had French toast that has little eggy bits hanging off the edges; you know, those little pieces of egg white that never quite got incorporated when you whisked them up? They’re totally edible, but they don’t look great, so if you’re making this French toast to impress, consider pouring your custard through a fine-mesh strainer before soaking. This will catch any eggy bits and keep them far away from your French toast.
Don’t oversoak it.
Whether you’re using milk bread or brioche, it’s going to saturate WAY faster than any bread you’d use for typical French toast. Our recommendation? Stand over the bread while you’re dipping it and literally count to 15, then turn it to its other side and count again. It sounds extra, but it works every time.
Take time to sear the edges.
We talked about it before, and it might seem a little fussy, but if you want to get your French toast crispy all the way around, take a few extra seconds to stand up the toast and sear it on all sides. We promise it’s worth it.
Top it with sweetened condensed milk.
We know; it sounds insanely sweet, but that sweetened condensed milk pairs with the peanut butter for a sweet and salty combination. Bottom line: It’s traditional, and it tastes amazing. So just do it!
Step 1
Spread 1 side of 2 bread slices with peanut butter, leaving a 1/2″ border. Top each peanut-buttered slice with a second bread slice. Using a sharp knife, cut crusts off bread.
Step 2
In a large shallow container, whisk eggs until smooth. Whisk in milk and salt until combined. Dip 1 sandwich into egg mixture until bread is coated but not completely saturated, 15 to 20 seconds per side.
Step 3
In a medium pan over medium heat, heat 1 tablespoon oil until shimmering. Add sandwich and cook until golden and crisp on both sides, about 45 seconds per side. Using tongs, hold up sandwich and sear edges until crisp, about 15 seconds per side. Transfer to a wire rack or paper towel-lined plate. Repeat with second sandwich and remaining 1 tablespoon oil.
Step 4
Divide sandwiches between plates. Top with butter and drizzle with milk.