Eva Pau's Asian Kitchen S225 Minutes

Hong Kong Style French Toast

Name: Hong Kong Style French Toast
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 6 slices of white bread; 2-3 tsp of peanut butter; 4tbsp ready made custard; 3 eggs; 2tbsp milk; ½ tsp vanilla extract; 1tsp sugar; Sweetened condensed milk; Maple syrup or golden syrup; Slice of butter; Neutral oil for frying

Eva PauFrom the series · Eva Pau's Asian Kitchen S2

25 min totalServes 2Easy

Time25 min

Serves2

SkillEasy

ShowEva Pau's Asian Kitchen

Method

Stack the bread 3 slices together and cut the crust off the bread. Repeat with the other 3 slices.

Lay the slices of bread on a chopping board or tray. Spread a tsp of peanut butter on one side of bread. Place another slice on top. Then spread a tbsp of custard on top and place another slice on top. Repeat this process for the other 3 slices of bread. You should now have two three stacked sandwiches.

In a shallow bowl, mix together the eggs, milk, vanilla extract and sugar.

Dip all sides of the sandwich in the egg mixture.

Heat a small deep pan with 1 ½ inch of oil. Shallow fry on both sides for 2- 3 minutes until golden.

Drizzle with sweetened condensed milk, maple syrup and top with a small square of butter. Ready to serve.

Cook's notes

A white sandwich loaf works best — slightly stale, firmer slices hold their shape through the egg soak and the frying.
Spread the peanut butter and custard mostly in the middle rather than all the way to the edges, and press the slices together well — it stops the filling oozing out into the oil.
Ready-made custard is perfect here, no need to make your own — and when you think about it, custard belongs in French toast, because it's made from eggs.
Dip every side of the stacked sandwich in the egg mixture, cut edges included, so the whole thing colours evenly.
You want about an inch and a half of oil — this is shallow-frying, not pan-frying, and that depth is what gives you the crisp golden crust. Two to three minutes on each side is all it takes.

Serve with Finish with the square of butter, condensed milk and syrup the moment it comes out of the oil, and let it cool for a minute before cutting. It practically demands a Hong Kong-style milk tea or strong coffee alongside — breakfast, or a snack any time of day.

Make ahead & storage This is an eat-it-now dish — it doesn't hold at all. Left to sit, the crust softens and the whole thing turns greasy, so fry it only when you're ready to eat.

25 MinutesAsian

Recipe by Eva Pau · From the series Eva Pau's Asian Kitchen S2 · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Made it? Leave a comment

Tell us how it went — swaps that worked, tips for the next cook, or just how it tasted. Comments appear once they've been checked by the team.

Keep cooking

More from Eva Pau

All Eva's recipes

Chinese Prawn and Egg Fried Rice

30 min

Eva Pau's Asian KitchenChinese Prawn and Egg Fried Rice

Eva Pau

SimpIe Sushi - Easy Hand Rolls Sushi

30 min

Eva Pau's Asian KitchenSimpIe Sushi - Easy Hand Rolls Sushi

Eva Pau

Mango and Coconut Sticky Rice Dessert

30 min

Eva Pau's Asian KitchenMango and Coconut Sticky Rice Dessert

Eva Pau