Crispy Hong Kong Peanut Butter French Toast Tips, FAQ & printable recipe

Tips for success

To achieve the most authentic texture, ensure your oil is at a steady 180°C before adding the sandwich. Using a kitchen thermometer can help you monitor the temperature accurately throughout the frying process.

If you notice the bread browning too quickly, slightly lower the heat to allow the center to warm through without burning the crust.

For a cleaner presentation, you can trim the edges of the bread before assembling the sandwich. This not only makes the sandwich more uniform but also allows the egg coating to seal the edges more effectively during frying.

Always serve the finished toast immediately while it is piping hot to enjoy the full contrast of temperatures between the crust, the filling, and the toppings.

Variations

• Almond Butter Toast: Substitute the peanut butter with creamy or crunchy almond butter for a slightly earthier flavor profile that pairs beautifully with the sweet condensed milk topping.
• Chocolate Hazelnut Toast: Use a generous spread of chocolate hazelnut spread instead of peanut butter for a dessert-inspired breakfast that is incredibly rich and indulgent.

Storage and make-ahead

Fridge

Store in an airtight container for up to 24 hours. Note that the texture will lose its signature crispness and become softer over time.

Reheat

Reheat in a toaster oven or a conventional oven at 350°F (175°C) for 5-8 minutes until crisp. Avoid using a microwave as it will make the bread soggy.

This dish is best enjoyed immediately after cooking. If you have leftovers, allow them to cool completely at room temperature for no more than two hours before placing them in an airtight container. Keep the condensed milk and butter separate until the moment of serving to prevent the bread from becoming overly soggy during storage.

You can prepare the peanut butter sandwich in advance and keep it covered in the refrigerator for up to one hour before frying. However, do not dip the sandwich in the egg mixture until you are ready to cook, as the bread will absorb too much liquid and become mushy if left to sit for too long.

Serving ideas

Serve this French toast on a wide, flat plate to allow for easy slicing and to catch any excess condensed milk. Accompany it with a sharp knife to ensure clean cuts through the crispy exterior.

The combination of the hot, fried bread and the cold butter is the highlight of this dish, so place the butter on top at the very last second.

If desired, you can serve the toast with a side of fresh fruit, such as sliced bananas or strawberries, to provide a refreshing contrast to the richness of the peanut butter and condensed milk.

Keep a small pitcher of extra condensed milk on the table for those who prefer a sweeter experience, ensuring everyone can customize their own perfect bite.

Frequently asked questions

Recipe card

Crispy Hong Kong Peanut Butter French Toast

Prep 5 minCook 3 minTotal 8 minServes 1

Ingredients

• 2 slices thick-cut crustless Hokkaido milk bread
• 40 grams crunchy roasted peanut butter
• 2 large eggs, beaten
• 1/2 cup neutral oil, for frying
• 1 pat cold salted butter
• 30 milliliters sweetened condensed milk

Instructions

1. Spread the crunchy roasted peanut butter generously across one slice of the crustless Hokkaido milk bread. Place the second slice of bread on top to create a sandwich. Ensure the edges are pressed slightly to keep the filling contained during the dipping process.
2. Thoroughly dip the assembled sandwich into the beaten eggs, ensuring both sides and the edges are well coated. Carefully place the sandwich into the preheated oil at 180°C. Shallow-fry for 90 seconds per side, turning with tongs until all six faces of the sandwich puff into a blistered, golden-brown shell. To ensure the eggs are fully cooked through, reach an internal temperature of 160°F (71°C).
3. Remove the fried toast from the oil and place it on a serving plate. Immediately crown the hot toast with the cold pat of salted butter. Pour the sweetened condensed milk over the top in a steady, glossy stream. Slice through the center to reveal the molten peanut butter core before serving.

Contains: gluten, eggs, peanuts, milk

Food safety: The eggs in this recipe are served soft. Use pasteurised eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

480

Protein

14.5 g

Carbohydrates

52 g

Fat

24 g

Fiber

2.5 g

Sugar

18 g

Sodium

380 mg

Automatic estimate from the ingredient list, not laboratory-verified.