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
3
¾
2
1
2
Need to make a substitution?
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.
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