The beloved classic French toast isn't quite like what's served in Hong Kong.
Often seen on the menu of cha chaan tengs (tea restaurants), this dish is filled with peanut butter, covered in sweetened condensed milk, and garnished with a pat of butter for added indulgence.
Breakfast through lunch are all great times to consume it, or save it for a delicious late-night dessert.
– 2 cups neutral oil, such as canola or vegetable – 8 (1/2-inch thick) slices country white sandwich, pan de mie, or milk bread – 4 tablespoons peanut butter, divided – 2 large egg
– 2 tablespoons whole milk – 1 pinch kosher salt – 4 tablespoons sweetened condensed milk, divided – 2 tablespoons unsalted butter, divided
In a big, high-sided or cast-iron pan (at least 10 inches), heat 2 cups neutral oil over medium-high heat until 350ºF. In the meanwhile, put the sandwiches together and have the egg mixture ready.
Arrange four pieces of milk or white sandwich bread on a chopping board. On each slice, spread 1 tablespoon of peanut butter, allowing a 1/2-inch border. Sandwiches are closed by placing a second slice of bread on top of each. Trim each sandwich's crusts. In a large shallow basin (like a pie dish), add 2 tablespoons whole milk, 1 pinch kosher salt, and beat until well blended.
When the oil is heated, cook two at a time. Dip all sides of each sandwich rapidly in the egg mixture (do not let it soak) before placing in the heated oil. Fry for about 1 1/2 minutes per side, turning halfway through, or until deep golden brown all over. Transfer to a plate lined with paper towels to drain slightly before plating each sandwich. Dip and cook the remaining 2 sandwiches.
Top each French toast with 1 tablespoon sweetened condensed milk and 1/2 tablespoon unsalted butter. Serve immediately.