Hong Kong French toast is made with thick white bread slices. This version is stuffed with peanut butter, but coconut jam or sweetened condensed milk are also traditional fillings.
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
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.
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.
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!