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Deep down, I know French toast is one of those breakfasts that is really dessert. I mean, it’s bread soaked in eggs and milk, then fried and covered in sweet syrup or powdered sugar. So, if crispy French toast can masquerade as breakfast, why not serve it as a snack?
Hong Kong’s already there, according to chef and School of Wok founder Jeremy Pang’s latest book on the city’s East-meets-West diner food, Hong Kong Diner. Cha chaan teng (teahouses) around the city serve fried peanut butter–stuffed sandwiches drizzled with maple syrup or condensed milk at all hours of the day.
“This is so moreishly addictive you will not be able to resist tucking in for another bite,” he writes.
Pang’s recipe puts the “comfort” in comfort food by slathering one side of the sandwich with peanut butter and the other with condensed milk. For extra indulgence, add a little more peanut butter in the center for a gooey middle. Coat the sandwich in beaten eggs, then either pan-fry (à la grilled cheese) or give the bread a deep-fried bath. Once golden brown all over, remove and drain off any excess oil, then slice the sandwiches in half diagonally. Generously drizzle with more condensed milk and pat yourself on the back for shoehorning dessert into a snack.
- 16 slices of white bread
- 3 eggs
- 1 cup smooth peanut butter
- Vegetable oil, for frying
- 1 1/2 cups (10 1/2 oz) condensed milk
Do you make French toast for a snack? Breakfast? Or is it strictly dessert?