Hong Kong-Style French Toast

Hong Kong-Style French Toast takes me back to my first visit to a cozy cha chaan teng tucked away on a busy street and where the hum of the city met the clink of teacups and sizzling griddles. I remember ordering it on a whim and not expecting much and then being completely won over by that golden and custardy exterior and the melting slab of butter on top and the syrup dripping down the sides. It was love at first bite and I couldn’t wait to recreate that indulgence at home.

This isn’t your typical French toast and it’s richer and crispier and often made with peanut butter sandwiched between fluffy slices of bread and then deep-fried until perfectly golden. Every bite delivers that irresistible contrast of crispy and creamy and sweet and savory and if you’ve never tried it before and now’s the time to treat yourself to this iconic Hong Kong café staple.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Thick white bread – Soft and fluffy, ideal for soaking and frying.
• Eggs – Create the custardy coating that makes the toast rich and tender.
• Milk – Helps smooth out the egg mixture for even soaking.
• Peanut butter – The classic filling that adds creaminess and salty depth.
• Butter – Used both inside and on top for added richness and flavor.
• Maple syrup or condensed milk – For drizzling and adding sweetness.
• Oil – Needed for deep-frying and giving the toast its signature crispiness.

Tools You’ll Need

• Mixing bowl – For whisking the egg and milk mixture.
• Whisk or fork – Helps beat the eggs until smooth and well combined.
• Frying pan or deep fryer – For cooking the toast to golden perfection.
• Tongs or slotted spatula – For carefully flipping and removing the toast.
• Plate with paper towels – To drain any excess oil after frying.
• Bread knife – Useful for trimming crusts and slicing the toast cleanly.

Instructions

Step 1:

I start by trimming the crusts off the bread and then I spread a generous layer of peanut butter between two slices and pressing them together gently.

Step 2:

In a bowl and I whisk together the eggs and milk until smooth and well blended.

Step 3:

I dip the peanut butter sandwich into the egg mixture and making sure it’s fully coated on all sides but not overly soggy.

Step 4:

In a frying pan or deep fryer and I heat about 1 inch of oil over medium heat until hot but not smoking.

Step 5:

I carefully lower the soaked sandwich into the oil and fry it for about 2–3 minutes per side until golden brown and crisp.

Step 6:

Once done and I transfer it to a paper towel-lined plate to drain any excess oil.

Step 7:

I top it with a thick pat of butter and drizzle generously with maple syrup or condensed milk before serving it hot.

Tips

If you want extra crispiness and I recommend using slightly stale bread and it holds up better during frying. You can also swap the peanut butter for kaya jam or Nutella for a twist and or even skip the filling altogether for a more classic version. If you’re deep-frying and make sure the oil isn’t too hot or the outside will brown before the inside heats through. Always serve it immediately while it’s hot and melty for the best experience.

Ways to Serve

With a cup of milk tea or strong coffee for a classic Hong Kong breakfast

Dusted with powdered sugar for a café-style finish

With a scoop of vanilla ice cream for dessert

Cut into quarters and served as an afternoon snack

Frequently Asked Questions

Can I make Hong Kong-Style French Toast in a skillet instead of deep-frying?

Yes and shallow frying works just fine and just use enough oil to coat the pan and flip carefully for even browning.

What kind of bread is best for Hong Kong-Style French Toast?

I recommend using thick and soft white bread or milk bread for that signature fluffy texture.

Can I prepare it ahead of time?

I don’t recommend making it too far ahead and but you can prep the sandwich and egg mixture earlier and fry just before serving.

See You in the Kitchen

I hope you try this Hong Kong-Style French Toast soon! It’s rich and golden and completely comforting and a treat that feels special every time. Let me know how yours turns out or if you experiment with a fun filling!

Happy Cooking!

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