10-Min. Easy Hong Kong Style French Toast

Hong Kong Style French Toast is a golden, indulgent treat that’s crispy on the outside, soft on the inside, and bursting with rich, buttery flavor. Made in just 10 minutes, this street food classic is a quick and delicious way to elevate breakfast or satisfy a sweet afternoon craving.

Why You’ll Love This Recipe

I love how fast and satisfying this recipe is. It takes just a handful of ingredients and transforms plain white bread into something crispy, custardy, and absolutely decadent. I like mine with a drizzle of condensed milk or a square of melting butter on top. It’s a nostalgic treat that reminds me of classic Hong Kong cafés, but I can whip it up in my own kitchen in minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White sandwich bread (2 slices)

• Peanut butter (or other filling like jam or Nutella)

• Eggs

• Milk

• Sugar (optional)

• Butter or oil for frying

• Condensed milk or syrup (for serving)

• Butter (for topping)

directions

1. I begin by spreading a generous layer of peanut butter between two slices of soft white bread to make a sandwich. I press them together gently.

2. In a shallow bowl, I whisk together the eggs, milk, and a little sugar if I want some extra sweetness.

3. I dip the sandwich into the egg mixture, making sure both sides are fully coated and the egg soaks in a bit.

4. In a frying pan, I melt butter or heat oil over medium heat. Once hot, I carefully place the sandwich in and fry it for 2–3 minutes on each side until golden brown and crispy.

5. I remove it from the pan, let it drain slightly on paper towels, then serve it hot with a pat of butter on top and a drizzle of sweetened condensed milk or syrup.

Servings and timing

This recipe makes 1 serving and takes only 10 minutes from start to finish. It’s perfect for a quick breakfast, snack, or dessert.

Variations

I sometimes use kaya jam, Nutella, or red bean paste instead of peanut butter for different flavor profiles. For a crispier version, I add a sprinkle of breadcrumbs before frying. To make it even more indulgent, I top it with a scoop of ice cream or a dusting of powdered sugar. And when I want a savory twist, I skip the condensed milk and add ham and cheese inside instead.

storage/reheating

This French toast is best enjoyed fresh, but if I have leftovers, I store them in the fridge for up to 1 day. To reheat, I pan-fry again or pop it in a toaster oven to bring back the crisp texture. I avoid microwaving it, as that can make it soggy.

FAQs

Can I make this with other types of bread?

Yes, I’ve used brioche and milk bread for an extra rich texture, but regular white sandwich bread gives that authentic Hong Kong café feel.

What fillings can I use besides peanut butter?

I’ve tried it with kaya, fruit jam, Nutella, red bean paste, and even custard. The filling is totally up to personal taste.

Is it okay to use less oil or butter?

Yes, but I find a generous amount gives the best crisp texture. I sometimes use a non-stick pan with just a bit of butter if I want to lighten it up.

Can I make a batch and freeze it?

It’s best fresh, but I’ve frozen it before. I let it cool completely, wrap it well, and reheat in a toaster oven. The texture is slightly softer but still tasty.

Is it supposed to be super sweet?

Traditionally, yes—it’s often served with sweet toppings. But I’ve made it less sweet by using unsweetened fillings and skipping the condensed milk topping when I want something milder.

Conclusion

This 10-minute Hong Kong Style French Toast is one of the easiest, most comforting recipes I’ve ever made. It hits the spot every time, whether I want something nostalgic or just need a quick indulgent bite. With its crispy edges, creamy center, and sweet toppings, it’s a recipe I keep coming back to again and again.