Hong Kong-style French toast

Hong Kong-style French toast is supposed to be crunchy outside from the deep-frying process and have a soft texture inside from the white bread. The classic combination of peanut butter and honey makes a decadent dessert or breakfast.

Credit: Adam Liaw

• serves

  5

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 loaf unsliced white bread, crusts removed
• 140 g (½ cup) smooth peanut butter
• vegetable oil, for deep-frying
• 6 eggs
• 50 g butter, cut into small squares
• honey or condensed milk, for drizzling

Instructions

1. Cut the bread into 5 cm-thick pieces, then slice each piece half-way through the middle. Spread about 1 tablespoon of peanut butter inside each piece of bread.
2. Place the oil in a heavy–based saucepan and heat to 180°C.
3. Lightly beat the eggs in a large bowl. Working 1 or 2 at a time, dip the bread pieces in the oil to lightly coat, then fry until golden brown. Drain on a wire rack.
4. To serve, place a small piece of butter on each piece of French toast, drizzle with honey or condensed milk and serve immediately.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.