Hong Kong-Style French Toast - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

shallow bowl
large skillet
spatula

Ingredients

3 eggs
3/4 cup (175 mL) whole milk
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) granulated sugar
Pinch of salt
3/4 cup (175 mL) peanut butter
8 slices day-old white bread, each 3/4-inch (2 cm) thick
1/4 cup (60 mL) butter, divided
1 cup (250 mL) maple syrup, for serving
4 cups (1 L) 2% milk, for serving

Directions

In shallow bowl, whisk together eggs, whole milk, vanilla, sugar and salt; set aside. Spread peanut butter over 4 slices of bread. Cap with remaining bread.
Heat 2 tbsp (30 mL) butter in large skillet set over medium heat. Dip sandwiches in egg mixture until bread absorbs mixture but is not soggy. Cook, in batches, for 2 to 3 minutes per side or until golden brown on both sides, adding remaining butter as needed. Keep warm in low oven.
Drizzle French toast with maple syrup. Serve with glass of milk.

Tips

Use crunchy or smooth peanut butter.
Spread strawberry jam over bread, too, for PBJ Hong Kong French toast.
Top French toast with a pat of butter before serving if desired.

Hong Kong French Toast with butter, berries and glass of milk