Hong Kong Style French Toast recipe for #FoodieExtravaganza! Two thick slices of bread are filled with a layer of peanut butter, coated in egg, and fried until golden for a decadent breakfast or afternoon snack.
Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. This month, Kaylin of Keep It Simple Sweetie, chose peanut butter as the ingredient! Other foods celebrated in November are pomegranate, baklava, homemade bread, mousse, espresso, cashew, nachos, and pecan.
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!
Hong Kong Style French Toast
I was so excited to make this Hong Kong Style French Toast (法蘭西多士) for #FoodieExtravaganza this month! It is definitely quite the indulgent option for breakfast or as an afternoon snack. Two thick slices of crustless bread are filled with peanut butter (or jam), coated in egg, and deep-fried in oil until golden.
The toast is best served warm with butter and a drizzle of sweetened condensed milk or maple/golden syrup along with a cup of Hong Kong Milk Tea (here is a recipe from The Woks of Life). For even more extravagance, top with a scoop of vanilla ice cream.
I filled the Hong Kong Style French Toast with peanut butter, but Kaya Jam (Coconut-Egg Jam) is also a personal favorite or even Nutella.
Thick-sliced bread is best when making the toast to really achieve that perfect texture of crisp on the outside with a soft, pillowy interior surrounding the creamy layer of peanut butter. I usually use pre-sliced, thick-cut loaves from my local Japanese market. You can also make your own at home. Check out this recipe from Yi Reservation for Super Soft Asian Milk Bread 牛奶麵包.
Coat all sides of the toast in the egg mixture immediately before frying. Make sure all parts are covered, but do not soak.
Keep an eye on the toast as they fry in the oil. The color will quickly darken. Adjust the temperature between medium and medium-low as needed. For a slightly lighter version, the toast can also be pan-fried.
Check out what everyone else made for the event!
- Peanut Butter and Chicken Pumpkin Stew by Kudos Kitchen by Renee
- Peanuty Autumn Roots by Culinary Adventures with Camilla
- Sesame Noodles with Spicy Peanut Sauce by Food Lust People Love
- Peanut Butter Filled Steamed Buns by A Day in the Life on the Farm
- Reese’s Krispies Popcorn by Making Miracles
- Peanut Butter Potato Candy by Cindy’s Recipes and Writings
- Peanut Butter Curry Ramen by Rae Gun Ramblings
- Hong Kong French Toast by Tara’s Multicultural Table
- Pumpkin & Peanut Butter Pop Tarts by Passion Kneaded
- Buckeye Brownie Bites by The Freshman Cook
- Thai Chicken Peanut Noodles by Garnish and Glaze
Hong Kong Style French Toast Recipe
Adapted from Huffpost
Hong Kong Style French Toast
- 1/2 cup peanut butter and/or jam
- 8 slices thick white sandwich bread
- 3 large eggs
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch salt
- 1/2 cup vegetable oil
- Butter golden syrup, or condensed milk for serving
- Sweetened condensed milk
- Maple or golden syrup
- On half of the slices of bread, spread a thick layer of peanut butter or jam. Cover with the remaining slices to make a total of 4 sandwiches. Cut off the crusts.
- In a wide bowl, beat the eggs with the milk, vanilla extract, and salt until well combined.
- In a deep skillet, place the oil over medium heat. Once the skillet is thoroughly heated and the butter is melted, coat one of the sandwiches in the beaten eggs, including the sides, but do not soak. Drip off the excess and place in the heated skillet. Fry on all sides until golden. Repeat with remaining sandwiches.
- Serve immediately with butter, condensed milk, or maple/golden syrup.