French Toast Recipe (Crispy, Deep Fried & Stuffed) with Peanut Cream
If you’ve never had Hong Kong French toast before, it’s not just French toast. It’s a completely different experience.
I remember the first time I had it in Vancouver, BC. I grew up loving French toast. My grandma used to make it all the time. It was my go-to breakfast, something I could eat every single day. But when I had Hong Kong-style French toast for the first time, it completely changed how I looked at it.
It’s fried until golden and crispy on the outside, almost like a light crust, but the inside stays soft and custardy. That contrast is what makes it hit. Then you add peanut butter and syrup and it just makes sense.
For this version, I wanted to elevate it a bit, but still keep it simple enough to make at home.
Whipped Roasted Peanut Mascarpone Cream
- 120g roasted unsalted peanuts (about ¾ cup)
- 200g heavy cream (about ¾ cup + 1 tbsp)
- 100g whole milk (about ⅓ cup + 1 tbsp)
- 40g sugar (about 3 tbsp)
- pinch kosher salt
Roast the peanuts, then while they’re still hot, add them straight into a blender. Blend them first so they start breaking down.
Then add the heavy cream, whole milk, sugar, and salt. Blend until smooth, but don’t overblend or you’ll start whipping the cream too early and it’ll get weird.
Once smooth, pass it through a strainer into a bowl.
Then fold in:
- 150g mascarpone (about ⅔ cup)
- 30g powdered sugar (about ¼ cup)
You should be left with a smooth, rich peanut whipped cream that holds its shape but still eats light.
Hong Kong French Toast
For the full deep dive, you can check my full Hong Kong-style French toast guide on the blog where I go more in-depth on technique.
- 2 slices shokupan, about 3 inches thick
- 3 eggs
- 180g whole milk (¾ cup)
- 60g sweetened condensed milk (about 3 tbsp)
- pinch vanilla paste
Whisk everything together, soak your bread well, and don’t rush this part.
Fry in neutral oil at 350°F. While it fries, keep basting the top so it cooks evenly and builds that crust. Flip once golden and finish until deep golden brown all around.
You’re looking for crispy outside, soft custardy inside.
Strawberry Rhubarb Compote
• 180g strawberries (about 1¼ cups)
• 120g rhubarb (about 1 cup chopped)
• 60g sugar (about ¼ cup)
• 1 tablespoon sumac
Add everything to a pot. No liquid.
As it heats, crush the strawberries with the back of a spoon to release juices.
Once it starts simmering and everything begins to soften, take about ½ cup out, blend it smooth, then pour it back in.
Let it keep cooking until it lands somewhere between a sauce and a jam. I like mine a little loose.
Putting It Together
Lay down your French toast, spoon over the compote, then hit it with quenelles of the peanut cream.
Finish with syrup or a drizzle of honey.
That’s it.
Crispy, custardy, nutty, and just enough acid from the fruit to keep you going back for another bite.
If you grew up on regular French toast like I did, this is one of those versions that actually feels new again.
French Toast Recipe (Crispy, Deep Fried & Stuffed) with Peanut Cream
Ingredients
Whipped Roasted Peanut Mascarpone Cream
- 120 g roasted unsalted peanuts
- 200 g heavy cream
- 100 g whole milk
- 40 g sugar
- Pinch kosher salt
- 150 g mascarpone
- 30 g powdered sugar
Hong Kong French Toast
- 2 slices shokupan bread about 3 inches thick
- 3 eggs
- 180 g whole milk
- 60 g sweetened condensed milk
- Pinch vanilla paste
- Neutral oil for frying
Strawberry Rhubarb Compote
- 180 g strawberries chopped
- 120 g rhubarb chopped
- 60 g sugar
- 1 tablespoon sumac
- For Serving
- Maple syrup or honey
Instructions
- Roast the peanuts until fragrant and golden, then transfer them while still hot into a blender and blend until they begin to break down.
- Add heavy cream, whole milk, sugar, and salt to the blender and blend until smooth, being careful not to overblend to avoid whipping the cream too early.
- Strain the peanut mixture into a bowl, then gently fold in mascarpone and powdered sugar until smooth, thick, and airy. Set aside.
- Whisk together eggs, whole milk, sweetened condensed milk, and vanilla paste in a shallow bowl until fully combined.
- Soak the shokupan slices thoroughly in the custard mixture, allowing the bread to fully absorb the liquid.
- Heat neutral oil to 350°F in a pan and carefully add the soaked bread.
- Fry while continuously basting the top with hot oil to ensure even cooking and crust formation, then flip once golden and continue frying until deep golden brown and crisp on all sides.
- Remove and drain on a rack to keep the exterior crisp.
- Add strawberries, rhubarb, sugar, and sumac to a pot and cook over medium heat without adding liquid.
- As the mixture heats, crush the strawberries to release their juices and bring everything to a simmer.
- Remove about half a cup of the mixture, blend until smooth, then return it to the pot and continue cooking until the compote thickens to a loose jam consistency.
- To assemble, place the French toast on a plate, spoon the strawberry rhubarb compote over the top, and add quenelles or dollops of the peanut mascarpone cream.
- Finish with a drizzle of maple syrup or honey and serve immediately.
