What can you do with Milk Bread, especially with the last few pieces that have gone a bit stale? Let me introduce you to the Hong Kong Style French Toast, which is a Chaa Chan Teng (casual-setting, uniquely Hong Kong breakfast/brunch/lunch/afternoon tea restaurant) staple.
Served alongside milk tea and a pad of butter, it’s one of those treats that will teleport me to the bustling streets of Hong Kong.
- 4 slices milk bread (see recipe link), without crust
- 2 tbsp each of condensed milk, spreads like chocolate, Biscoff, peanut butter, and extra to serve
- 3 eggs, beaten
- 20ml milk
- 1 pinch salt
- 50ml maple syrup, to serve
- oil, for frying
- Spread condensed milk on one side of a piece of bread. On another piece of bread, spread with your other choice of spread. Sandwich these together.
- In a shallow bowl, whisk the eggs, milk and salt together.
- Dip the bread into the egg mixture and coat all sides.
- Heat oil in a pan over medium heat and shallow fry one side of the bread sandwich until golden brown. Flip and cook all the other sides.
- Transfer onto some kitchen paper to drain excess oil. Serve with a drizzle of maple syrup and/or condensed milk.