Hong Kong-Style French Toast
Updated May 28, 2025
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2eggs
- 2tablespoons milk
- Salt
- 8slices Japanese-style milk bread, white sandwich bread or brioche-style sandwich loaf
- ¼ to ½cup smooth peanut butter
- Neutral oil, for frying
- Butter, sweetened condensed milk and flaky salt, for serving
Nutritional analysis per serving (4 servings)
505 calories; 36 grams fat; 6 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 9 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 15 grams protein; 312 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a wide shallow bowl or baking dish, whisk eggs, milk and a pinch of salt together until well combined. Line a plate with paper towels and set aside.
- Step 2
Spread peanut butter over 4 slices of bread, avoiding the very edges. Top with remaining bread to form sandwiches. Cut off crusts and discard (or enjoy as a chef’s snack).
- Step 3
Heat ¼ inch of oil in a large skillet over medium until a small drop of the egg mixture bubbles up and floats immediately.
- Step 4
Working in batches if necessary, dip sandwiches in the egg mixture, turning to coat all sides. Let any excess drip off and immediately place sandwiches into the skillet. Fry until golden brown and crisp on the bottom, about 1 minute. Flip each sandwich and continue to cook for another 1 to 2 minutes, carefully spooning the hot oil over the tops and sides of each sandwich as the bottom reaches golden brown. (If using thick-sliced bread, skip this basting step and be sure to fry each short side as well until golden.) Transfer to the paper towel-lined plate to drain any excess oil.
- Step 5
Serve each sandwich topped with a pat of butter, a drizzle of condensed milk and a sprinkle of flaky salt.
Private Notes
Comments
My mom used to make French Toast Peanut Butter Sandwiches when I was growing up in the 1950s. We ate them with maple syrup. I'm pretty sure they didn't have anything to do with Hong Kong, but she'd get a kick out of seeing this recipe in the NY Times.
@Dimples What makes it truly Hong Kong-style is that it is deep fried, per the recipe note.
Was unaware of the HKG connection, but my mom's family in upstate NY has been making PBFT (peanut butter French toast) like this since the 19th century. And as @Dimples notes, the sweet-and salty interplay between the melted, oozing peanut butter and a drizzle of warm NY maple syrup is not to be missed.
The first time I made this it felt labor intensive, but now it’s a staple and easy - we eat it for breakfast, lunch, and snacks (though not all in the same day). It’s on regular rotation at our house (with Maranatha 2-ingredient peanut butter) and the reason I keep a brioche loaf on hand!)
Made it this morning for my daughter ….and me! It was amazing. Just used beaten eggs, no milk. I also used a country loaf as that’s what we get and crunchy peanut butter - cuz that’s how we roll. The “deep frying” was accomplished using a small cast iron pan and likely a fraction of the oil - thankfully! It slayed. Yes to the deep frying - and since we are in VT we use maple syrup. 5stars and a good run and yoga session in the afternoon to make us feel better about ourselves.
My tip: Tasty! Go easy on the oil and bump up the heat.