Name: Hong Kong–Style French Toast
Yield: Makes 2 slices
Ingredients: 2 (1-inch) slices of milk bread, preferably a few days old; 3 Tbsp. creamy peanut butter; ¾ cup milk; 2 large eggs; Dash of cinnamon; Pinch of coarse salt; 1 Tbsp. unsalted butter, plus more for serving; 2 Tbsp. sweetened condensed milk, for serving

Two slices of Hong Kong Style French Toast being served with milk tea.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Sometimes when I make a fresh loaf of milk bread, I’ll purposefully reserve a portion of the loaf to “age” and dry out for a few days, just so I can make Hong Kong French toast. Thick slices of milk bread are stuffed with creamy peanut butter and soaked in an egg batter, for a luscious and exquisitely custardy interior. (The light crumb of milk bread makes it an exceptional sponge.) They are then fried in a little bit of butter until brilliantly golden brown and crisp. Instead of maple syrup, top with a drizzle of sweetened condensed milk and another slab of butter for good measure.

Recipe information

Yield
Makes 2 slices

Ingredients

2 (1-inch) slices of milk bread, preferably a few days old

3 Tbsp. creamy peanut butter

¾ cup milk

2 large eggs

Dash of cinnamon

Pinch of coarse salt

1 Tbsp. unsalted butter, plus more for serving

2 Tbsp. sweetened condensed milk, for serving

Preparation

Step 1
Trim off the bread crusts and carefully cut the thick slices in half, leaving one side intact. Spread 1½ tablespoons of peanut butter inside each piece of milk bread.
Step 2
In a shallow bowl, whisk to combine the milk, eggs, cinnamon, and salt. Soak the peanut butter–stuffed bread in the milk mixture for 2 minutes on each side.
Step 3
While the bread is soaking, melt the butter in a large skillet over medium heat. Add the soaked bread to the pan, cover with a tight lid, and cook until golden brown on the underside, 2 to 3 minutes. Flip the bread and cook the other side, uncovered, until golden brown, 2 to 3 minutes.
Step 4
Serve the French toast with a drizzle of condensed milk and a slab of butter.

Cookbook cover for Mooncakes and Milk Bread by Kristina Cho.

From Mooncakes and Milk Bread. Photographs copyright Kristina Cho. Used by permission of Harper Horizon, an imprint of HarperCollins Focus LLC. Buy the full book from HarperCollins, Amazon, or Bookshop.