By ■ THE COOK ■
Hong Kong-style French toast
It's pure decadence in a meal that's both breakfast and dessert in one.
Updated at: Thu, 17 Aug 2023 12:10:08 GMT
Nutrition balance score
Good
Glycemic Index
56
Moderate
Glycemic Load
44
High
Nutrition per serving
Calories813.2 kcal (41%)
Total Fat45.8 g (65%)
Carbs78.8 g (30%)
Sugars42.1 g (47%)
Protein31.6 g (63%)
Sodium773.6 mg (39%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 cupcrunchy peanut butter
8slices white bread
2cm-thick
sunflower oil
to shallow-fry
4eggs
lightly beaten
1 tspvanilla bean paste
For The Topping
Instructions
Step 1
Spread peanut butter on one side of all the bread slices. Sandwich slices of bread, peanut-butter side in between, to make 4 sandwiches.
Step 2
Heat 2cm oil in a heavy-based frypan over medium heat until it reaches 160°C (a cube of bread will turn golden in 45 seconds when oil is hot enough).
Step 3
Whisk eggs and vanilla paste in a bowl. Soak sandwiches in egg mixture, turning, until thoroughly coated. In batches, cook egg-soaked sandwiches for 4 minutes each side or until golden.
Step 4
Drain on paper towel. Repeat with remaining sandwiches. Slice the French toast into triangles, then serve stacked and drizzled with maple syrup and condensed milk.
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Notes
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Delicious
Kid-friendly
Sweet