Hong Kong French Toast with Peanut Butter花生醬香港西多士
A classic Hong Kong cha chaan teng sweet — thick brioche slices stuffed with creamy peanut butter, soaked in a rich egg-and-condensed-milk custard, and pan-fried in butter until deeply golden. Topped with fresh strawberries and finished with a generous drizzle of honey.
01Ingredients
- 4 slices Brioche or thick white bread
- 2 whole Eggs
- 100ml Condensed milk
- 50ml Fresh milk
- 1 teaspoon Vanilla extract
- 60g Creamy peanut butter
- 2 tablespoons Honey
- 2 tablespoons Butter
- 6 whole Fresh strawberries
- 1 pinch Salt
Nutrition (per serving)745kcal
- Protein18.5g
- Carbs78.2g
- Fat38.1g
Fiber 2.3 gSodium 389 mg
02Steps
- Spread peanut butter generously on 2 slices of bread, then top with the remaining 2 slices to make 2 sandwiches. Press gently to seal
- In a shallow bowl, whisk together eggs, condensed milk, fresh milk, vanilla extract and salt until well combined
- Heat butter in a large non-stick pan or griddle over medium heat
- Dip each peanut butter sandwich into the egg mixture, ensuring both sides are well coated and the bread soaks up the custard
- Place coated sandwiches into the hot pan and cook until golden brown and crispy on each side, about 3 minutes per side
- Transfer French toast to serving plates and arrange fresh strawberries on top
- Drizzle honey generously over the warm toast and serve immediately
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