Hong Kong-Style French Toast

Hong Kong-Style French Toast

This mainstay of the cha chaan teng, or Hong Kong-style diner, transforms the humble peanut butter sandwich into something decadent thanks to a custardy golden-brown exterior that gives way to a warm, creamy filling. Typically deep-fried, this version uses a shallow-fry method for a treat that is easy to achieve at home. A melting pat of butter and drizzle of condensed milk provide the signature finish. The peanut butter may be replaced with any number of fillings, such as kaya (coconut jam), marmalade or chocolate-hazelnut spread. Serve this indulgent breakfast or snack alongside milk tea or coffee for an authentic cha chaan teng experience.

Yield: 4 servings

2 eggs

2 tablespoons milk

Salt

8 slices Japanese-style milk bread, white sandwich bread or brioche-style sandwich loaf

¼ to ½ cup smooth peanut butter

Neutral oil, for frying

Butter, sweetened condensed milk and flaky salt, for serving

In a wide shallow bowl or baking dish, whisk eggs, milk and a pinch of salt together until well combined. Line a plate with paper towels and set aside.

Spread peanut butter over 4 slices of bread, avoiding the very edges. Top with remaining bread to form sandwiches. Cut off crusts and discard (or enjoy as a chef’s snack).

Heat ¼ inch of oil in a large skillet over medium until a small drop of the egg mixture bubbles up and floats immediately.

Working in batches if necessary, dip sandwiches in the egg mixture, turning to coat all sides. Let any excess drip off and immediately place sandwiches into the skillet. Fry until golden brown and crisp on the bottom, about 1 minute. Flip each sandwich and continue to cook for another 1 to 2 minutes, carefully spooning the hot oil over the tops and sides of each sandwich as the bottom reaches golden brown. (If using thick-sliced bread, skip this basting step and be sure to fry each short side as well until golden.) Transfer to the paper towel-lined plate to drain any excess oil.

Serve each sandwich topped with a pat of butter, a drizzle of condensed milk and a sprinkle of flaky salt.

TIP: What makes it truly Hong Kong-style is that it is deep fried, per the recipe note.

Your mom probably made western French Toast dipped in a mixture of eggs, milk, and cinnamon then cooked on a griddle or skillet, with the addition of peanut butter. That is not what HK-style French Toast is. HK-Style French Toast is usually made with two slices of thick milk bread with a very thin layer of peanut butter in the middle. It’s then dipped in ONLY eggs and the whole thing is deep-fried and served with condensed milk as the sweetened drizzle, NOT maple syrup. HK staple since the 60’s.

If you want a real HK-style French toast, deep frying is key. So is Golden Syrup (ideally Lyle's though condensed milk is considered acceptable these days, and never maple syrup). Interesting part is that the HK French toast is not considered a breakfast item, but rather an afternoon tea staple. Go to any cha chan teng in HK and you will realize.