Peanut Butter French Toast

• 1 square loaf of white bread, unsliced
• 16 tablespoons smooth peanut butter
• 300g condensed milk
• 3 eggs

Cut the crust off the bread, then slice into 2cm thick squares. Spread one slice of bread with condensed milk, a second with 2 tablespoons of peanut butter, adding a bit extra in the very centre of the slice. Stick the two slices together with the fillings in the centre of the sandwich. Repeat this process until all of your sandwiches have been made.

Then in a bowl the width of the bread, whisk together your eggs.

Submerge the sandwich completely in the eggs, then allow the extra egg to drip off. You can either pan fry the French toast in hot oil over a medium high heat until golden brown all the way around, or you can deep fry the bread as follows:

Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or use a wooden skewer or wooden chopstick to test the oil by placing the tip fo the wood into the oil: if the wood starts to fizz after a second or so, the oil is at roughly 180°C. Using a slotted spoon or Chinese frying skimmer, carefully lay the pieces of eggy bread sandwiches into the oil. Once one side is golden brown, turn once and fry the other side in the hot oil. Once golden brown all the way around, remove from the oil and place on a couple of pieces kitchen paper to drain off any excess oil. 

Slice the sandwiches in half diagonally to serve, then cover in a generous drizzle of condensed milk.