Hello Friends!
Happy Friday! I hope you’ve had a wonderful week!
We took a small break last week from Food Friday, but we are back this week!
Today I am sharing a recipe for Hong Kong Style French Toast. I had this frequently growing up and I would sometimes indulge in it now! You’ll see why I said sometimes in just a second.
It’s a very simple recipe, but you have to use Asian-style bread from the bakery. Regular sandwich bread does not work…well, it works, but it does not taste the same at all. You can purchase the white bread from Asian bakeries such as 85°C Bakery Cafe, Paris Baguette, Kee Wah Bakery, JJ Bakery and Cafe, etc.
Ingredients:
Servings: 1
- 2 pieces of Asian style white bread, I trim the crust off (optional)
- 1 egg
- Crunchy Peanut Butter
- 1 tbsp butter
- Sweetened condensed milk
Melt your butter in a pan at medium heat. The key is the butter here. Yes, you can easily cook this in any cooking fat, butter yields the best result and taste. If you do not want to use butter then I recommend corn oil or vegetable oil. Olive oil, coconut oil, or avocado oil, for example, has a very strong taste profile and I would not recommend it at all.
Spread peanut butter on your bread—amount is up to you. I tend to not put too much peanut butter because the bread is super soft and it can easily become more peanut butter than bread, if that makes any sense.
Scramble the egg in a bowl or plate and quickly soak the peanut butter sandwich on all sides. The butter should be bubbly and browning by this point. Place your egg-coated peanut butter sandwich into the pan. Sear the top, the bottom, and all sides.
Once it’s browned to your liking, remove it from the pan and place it onto your serving plate. Top it off with sweetened condensed milk (and not syrup)! Yes, that’s a lot of sugar—which is why I say this is a special breakfast for me!
Trust me on the sweetened condensed milk!! It makes a world of difference.
I grew up using crunchy peanut butter, but feel free to use creamy peanut butter. I have not tried it with anything else, but I’m sure any type of nut butter would yield a similar taste.
There you have it—a childhood favorite of mine! Brings back lots of great memories of breakfast at my parents.
Hope you give this recipe a try!
Happy Cooking!
XOXO,
Karmen
Darling My Dearest 