Hong Kong Style French Toast (Print Version)
# Ingredients:
→ Sandwich Base
01 -
6 slices milk bread or square-shaped white bread
02 -
4 tablespoons smooth peanut butter
03 -
2 large eggs, beaten
04 -
1 cup neutral oil (avocado, sunflower, grapeseed, peanut, vegetable or canola)
→ Toppings
05 -
2 tablespoons butter
06 -
Sweetened condensed milk for drizzling
# Instructions:
01 -
For each sandwich, spread peanut butter evenly on two bread slices from edge to edge. Leave the third slice plain. Stack the two peanut butter-spread slices with the peanut butter facing upwards, then place the plain slice on top. Press gently to adhere.
02 -
Using a bread knife, remove all crusts to create a perfect square sandwich.
03 -
Beat eggs in a shallow bowl until completely smooth.
04 -
Lightly dip each sandwich in beaten egg, ensuring all surfaces are coated but not saturated.
05 -
Stand sandwiches vertically on a plate while heating the oil.
06 -
In a heavy-bottomed pan, heat oil to 275-300°F (135-150°C) over medium-low heat.
07 -
Carefully lower one sandwich into the hot oil. Fry each narrow edge for 30 seconds, then fry the larger surfaces for 1-2 minutes each until golden brown.
08 -
Transfer to a serving plate, top with butter and drizzle with condensed milk. Serve immediately.
# Notes:
01 -
Use eggs with omega-3s for a more vibrant golden color
02 -
Spread peanut butter completely to the edges to ensure sandwich layers adhere well
03 -
Removing crusts allows the bread to absorb egg mixture evenly
04 -
For best results, fry only one sandwich at a time to maintain oil temperature
05 -
Use a digital thermometer to verify oil temperature for consistent results