Description
This Hong Kong-Style French Toast is a delightful twist on the classic breakfast dish, featuring a peanut butter and strawberry jam sandwich dipped in a cinnamon-spiced egg batter, then pan-fried to golden perfection and served with maple syrup and powdered sugar for a sweet finish.
Ingredients
Scale
Sandwich
- 2 slices white bread (preferably thick-cut)
- 1 tablespoon peanut butter (or almond butter)
- 1 tablespoon strawberry jam (or your favorite jam)
Batter
- 1 egg, beaten
- 1/4 cup milk (or any plant-based milk)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
For Cooking and Serving
- 1 tablespoon butter (for frying)
- Powdered sugar (for dusting)
- Maple syrup (for serving)
Instructions
- Prepare the sandwich: Spread peanut butter on one slice of bread and strawberry jam on the other. Press the slices together to form a sandwich.
- Make the egg batter: In a shallow bowl, whisk together the egg, milk, vanilla extract, and cinnamon (if using) until well combined.
- Dip the sandwich: Carefully dip the sandwich into the egg mixture, making sure both sides are fully coated with the batter.
- Heat butter: Heat the butter in a frying pan over medium heat until melted and slightly bubbling.
- Fry the sandwich: Place the coated sandwich in the pan and fry for 2-3 minutes on each side, or until the bread is golden brown and crispy.
- Finish and serve: Remove the French toast from the pan, dust with powdered sugar, and serve warm with maple syrup for dipping.
Notes
- Using thick-cut white bread provides the best texture and holds the filling well.
- You can substitute peanut butter with almond butter or any nut butter of your choice.
- Add cinnamon to the egg batter for a warm aromatic flavor, or omit it if preferred.
- Serve immediately while the French toast is warm and crispy for best taste.
- This recipe can easily be doubled or tripled to serve more people.
