The Best French Toast (Hong Kong Style)
Print Recipe
Prep Time 35 minutes mins
Cook Time 15 minutes mins
Peanut Butter Filling
- Peanuts skin-on – 300 g (about 2 cups)
- Granulated sugar – 25 g 2 tbsp
- Fine salt – 2 g ¼ tsp
- Cream cheese softened – 225 g (1 cup)
French Toast
- Shokupan Japanese milk bread – 4 thick slices (about 240 g total)
- Sub: thick Texas toast
- Eggs – 2 large 100 g
- Heavy cream – 30 g 2 tbsp
- Sugar – 5 g 1 tsp
- Salt – 1 g pinch
- Neutral oil for frying – about 1 liter rice bran, canola, or vegetable
Maple Candied Pecans
- Pecan halves – 200 g about 2 cups
- Pure maple syrup – 240 g 1 cup
- Flaky salt – to finish
Maple Whipped Cream
- Maple Whipped Cream
- Heavy cream – 240 g 1 cup
- Reserved maple syrup – 30 g 2 tbsp
Make the Peanut Butter Filling
Roast peanuts at 350°F (175°C) until deeply toasted, 12–15 minutes.
Blend warm peanuts with sugar and salt until completely smooth (6–8 minutes).
While still warm, mix 1 cup (225 g) peanut butter with cream cheese until whipped and smooth.
Make the Egg Batter
Whisk eggs, cream, sugar, and salt.
Fully soak each sandwich.
Fry the French Toast
Heat oil to 350°F (175°C).
Fry sandwiches, basting with hot oil and flipping as needed, until deeply golden, 3–4 minutes total.
Drain on a rack and season lightly with salt.
Candy the Pecans
Boil pecans with maple syrup for 5 minutes.
Strain and reserve syrup.
Fry pecans at 350°F until crisp and glossy, 1–2 minutes.
Finish with flaky salt.
