Hong Kong Peanut Butter French Toast is a classic cha chaan teng café treat—crispy on the outside, soft and eggy inside, with a rich peanut butter centre. Finished with a generous drizzle of condensed milk, it’s a perfect balance of sweet and savoury indulgence.
Cuisine
Chinese
Time
25 mins
Servings
2 people
Ingredients
4 slices thick white bread
3 eggs
2–3 tablespoons peanut butter
Pinch salt (optional)
Vegetable oil
Small knob butter
Condensed milk
Method
1. Crack eggs into a bowl, add a pinch of salt and whisk well.
2. Spread peanut butter generously onto bread slices and sandwich together.
3. Dip the sandwich into the egg mixture, ensuring it is fully coated.
4. Leave to soak for 5–10 minutes to absorb the egg.
5. Heat a pan over medium heat with oil and a knob of butter.
6. Once butter stops sizzling, place the soaked sandwich into the pan.
7. Cook on one side until golden brown, then flip.
8. Lower heat slightly and cook until both sides are crisp and cooked through.
9. Remove from the pan and slice in half.
10. Drizzle generously with condensed milk.
11. Serve immediately while hot and crispy.
12. Enjoy with Hong Kong milk tea if desired.
School of Wok Tips
• Soaking the bread properly gives a soft, custardy centre.
• Use medium heat to avoid burning before the inside cooks.
• A mix of oil and butter gives the best flavour and colour.
• Use thick bread for better structure and filling.
FAQs
What is a cha chaan teng?
A Hong Kong café serving a fusion of Western-style and local dishes.
Can I use other fillings?
Yes, chocolate spread or kaya work well.
Why condensed milk instead of syrup?
It gives a richer, creamier sweetness typical of Hong Kong-style desserts.
Menu: Sweet & Sour Pork, Chicken & Cashew Nuts Stir-fry, Chinese Vegetarian Spring Rolls, Hong Kong Noodles, Egg Fried Rice, Deep Fried Prawn Wontons
9 Spaces Left
Menu: Jiao Zi, Stir Fried Sichuan Chicken, Flash Fried Morning Glory, Egg Fried Rice
4 Spaces Left
Menu: Beef Pho, Banh Mi, Lemongrass Grilled Pork, Summer Rolls, Vietnamese Spring Rolls, Prawn & Green Mango Salad
11 Spaces Left
Menu: Siu Mai, Glutinous Rice in Lotus Leaf, Pork Wontons, Jiao Zi, Hor Fun
4 Spaces Left
Menu of the day: Gyoza, Chicken Katsu Curry, Broccoli Gomaae and steamed rice
4 Spaces Left
Menu: Rojak Salad, Kaptains Chicken Curry, Char Kway Teow
11 Spaces Left
Menu: Kimchi Mandu - Spicy Pork Belly Bulgogi - Kimchi- Japchae
12 Spaces Left
Menu: Thai Crying beef with Roasted Rice Powder, Homemade Rice Cracker with Nasi Goreng and Chicken Satay, Mango Sticky Rice
6 Spaces Left
Menu: Som Tam Salad, Grilled Pork, Thai Green Chicken Curry, Pad Thai, Coconut Rice, Thai Mango Sticky Rice
10 Spaces Left
Menu: Beef Pho, Banh Mi, Lemongrass Grilled Pork, Summer Rolls, Vietnamese Spring Rolls, Prawn & Green Mango Salad
12 Spaces Left
