A stuffed French toast, famous as a café special in Hong Kong…
Some recipes just pop up randomly on your mobile or your browser when you are least expecting it. That is how I would love to mention about this recipe. This week, I am doing the theme “Brighten your Breakfast” in the Blogging Marathon #136 and this is the final recipe after the Brioche French Toast and the Gilgeori toast. It is nothing but a coincidence that I have another Far Eastern recipe as a post today as well. 😉 This recipe is one of our recent favorite weekend breakfasts that we really enjoyed.
While randomly browsing on the Google browser in my phone, a recipe called “Hong Kong French Toast” showed up on the highlights. I was intrigued mainly by the tower-like toasted bread with a blob of butter on the top and some floating white colored liquid. Of course, my interest was piqued and I had to check it out. All it had was three slices of bread, with peanut butter slathered in the middle, dunk in whisked eggs and fried till done. The butter was to give it some richness and the liquid was nothing but condensed milk! Doesn’t it feel like dessert for breakfast? 😉 Just adding a tail note – haven’t you felt the influence of this thing called “cookies” everywhere? You just think about something and it immediately appears on your browser. Life has become absolutely creepy these days…
In Hong Kong, it is said that a lot of cafes serve this French toast as brunch or as a part of afternoon tea. I would say it is perfect for brunch. Generally peanut butter is used as the filler, but some links did say that we could use anything of choice. But if you ask me, I would stick to peanut butter, and crunchy one that too. The peanut butter provides the perfect salt proportion to this toast. The bread is dunk into eggs, with just a pinch of salt and no other flavoring. That explains why the condensed milk becomes important if you want some level of sweetness.
You can use milk bread instead of regular bread. It is not necessary that you need to make it with three slices of bread at one go, but I feel three is perfect for a filling breakfast for one person. The sides of the bread is removed for a more uniform box shape. The bread after being dunk is shallow fried till all the sides are nice and brown. You can use any oil of choice, though my choice is butter always. As for the topping, it looks like the little square of butter on top is a given, but if you don’t have condensed milk readily available, you can use honey or maple syrup instead. Don’t ask me my choice, I would point towards the condensed milk. It was amazing to cut the toast into slices, roll them in the milk and eat them – perfect sweet and salt! Off to the recipe…
Hong Kong Style French Toast
- 6 slices white bread
- Peanut butter as needed I used crunchy
- 2 large eggs
- A pinch of salt
- Butter to fry and top
- Condensed milk for topping
- Cut off the sides of the bread. Spread peanut butter and attach them. Prepare one set of 3 slices each.
- Whisk the eggs with a pinch of salt.
- Dunk both the bread sets well into the eggs on all four sides well.
- Heat a pan and melt butter. Fry all the sides till nice and browned.
- Serve hot with sufficient drizzle of condensed milk and a blob of butter.