Description
Enjoy a delightful twist on classic French toast with this Hong Kong-style recipe featuring a peanut butter and strawberry jam sandwich, dipped in a vanilla-scented egg mixture, then pan-fried to golden perfection. Perfectly crispy on the outside and gooey inside, served with a dusting of powdered sugar and a drizzle of maple syrup for an irresistible breakfast treat.
Ingredients
Scale
Sandwich
- 2 slices white bread (preferably thick-cut)
- 1 tablespoon peanut butter (or almond butter)
- 1 tablespoon strawberry jam (or your favorite jam)
Egg Mixture
- 1 egg, beaten
- 1/4 cup milk (or any plant-based milk)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
For Frying and Serving
- 1 tablespoon butter (for frying)
- Powdered sugar (for dusting)
- Maple syrup (for serving)
Instructions
- Make the sandwich: Spread peanut butter on one slice of bread and strawberry jam on the other. Press the slices together gently to form a sandwich.
- Prepare the egg mixture: In a shallow bowl, whisk together the beaten egg, milk, vanilla extract, and cinnamon until fully combined.
- Coat the sandwich: Dip the sandwich into the egg mixture, making sure both sides are thoroughly coated to ensure even cooking and flavor absorption.
- Heat the pan: Place the butter into a frying pan and melt over medium heat, ensuring it coats the surface evenly.
- Fry the sandwich: Place the coated sandwich into the hot pan and cook for 2-3 minutes on each side until the bread turns golden brown and crispy, with the inside filling warmed through.
- Serve: Remove from the pan and dust the French toast with powdered sugar. Serve immediately with maple syrup for dipping to enhance the flavors.
Notes
- Use thick-cut white bread for best results as it holds the filling and soaks up the egg mixture well.
- Feel free to substitute peanut butter and strawberry jam with almond butter and your favorite jam or preserves.
- The cinnamon in the egg mixture is optional but adds a warm, aromatic flavor.
- Ensure the butter is hot enough before frying to get a crispy exterior without sogginess.
- This recipe is best enjoyed fresh, right after cooking for the best texture and flavor.
