Golden-fried fluffy bread layered with peanut butter and served with condensed milk and butter, this Hong Kong style French toast is an indulgent breakfast
Some mornings call for something a little indulgent, especially when you’ve got time to slow down and enjoy breakfast properly. This Hong Kong–style French toast is one of those dishes that feels comforting but still a bit special, like something you’d order at a café instead of making at home.
The outside is crisp and golden, while the inside stays soft and creamy, with warm peanut butter tucked between the bread. Finished with a cold slab of butter and sweet condensed milk, it’s rich without being heavy, and every bite feels balanced.
What is Hong Kong French toast?
Hong Kong Style French Toast is a French toast that is layered with peanut butter and fried until golden perfection. It is most commonly served with butter and drizzled with condensed milk.
This delicious yet simple treat is served at many Hong Kong style cafes, or “cha-cha-teng” in Cantonese. It’s a Chinese twist on the popular European style French toast and it’s definitely worth making!
At-a-Glance – What You’ll Need Before We Start Rolling
| Yield | Prep Time | Cook Time | Difficulty | Storage |
|---|---|---|---|---|
| 2 stacked toasts | 15 minutes | 10 minutes | Easy | Up to 3 days refrigerated |
Ingredients
- White bread: Make sure you use white bread for the best texture and flavor. Personally, I use home-brand white sandwich bread
- Creamy peanut butter: Depending on whether you prefer crunchy or smooth you can change this to your preference. However, make sure you don’t use natural peanut butter as it doesn’t have the same flavor.
- Eggs: The eggs give the bread moisture and create that French toast texture when fried
- Whole milk: Using whole milk will ensure you achieve the best flavor as it has a higher fat content and will give the bread a better texture.
- Vegetable oil: Make sure you use a neutral oil such as vegetable oil, sunflower oil, canola oil, etc as this ensures that your french toast has a clean flavor.
- Butter: Gives french toast moisture and buttery flavor.
- Sweetened condensed milk: Gives french toast moisture and adds a bit of sweetness.
Optional – My Favourite Extras That Add a Little Magic
- Evaporated milk: I sometimes swap this in when I want a richer café-style finish. It’s something we use often in shop-style recipes.
- Extra butter on top: Let it melt slowly. That contrast of hot toast and cold butter is part of the charm.
Substitutions – Smart Ingredient Swaps That Still Taste Amazing
- Milk bread or brioche instead of white bread: Both work beautifully and give a softer crumb, just make sure the slices are thick.
- Nutella, Biscoff, or jam instead of peanut butter: Not traditional, but still delicious. I’ve tested all three at home and they fry up just fine.
Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen
| Problem | What Went Wrong | How to Fix It |
|---|---|---|
| Toast is soggy | Bread soaked too long | Dip quickly and let excess egg drip off |
| Peanut butter leaks out | Spread too close to edges | Keep filling thicker in the centre |
| Toast is oily | Oil temperature too low | Fry at medium heat, around 180°C |
| Dry interior | Bread not soaked enough | Let egg mixture seep into edges |
| Uneven browning | Pan overcrowded | Fry one toast at a time |
Comparison – How This Recipe Stacks Up Against Other Desserts
| Dessert | Texture | Best For |
|---|---|---|
| Hong Kong French Toast | Crisp outside, creamy inside | Indulgent breakfast or brunch |
| Classic French Toast | Soft and custardy | Light weekend mornings |
| Deep-Fried Bread Rolls | Crunchy all over | Afternoon tea or dessert |
Tips for making the best Hong Kong French toast
Don’t overspread the peanut butter
Make sure your peanut butter is spread into a thicker layer in the centre of your bread and thinner around the edges. This ensures no peanut butter bursts out of the sides of your toast while frying.
Use day-old bread
It is ideal to use day-old bread as it it firmer than freshly baked bread and will holds its shape much better when soaked in the egg mixture.
If you love classic cha chaan teng custard flavours, you’ll adore these silky Hong Kong Egg Tarts—buttery, nostalgic, and perfect with tea.
Avoid over-soaking the bread
If you over-soak your bread you will have soggy bread that will fall apart before you can fry it. You will also not have enough egg mixture for your other servings.
Be careful not to under-soak the bread either. Make sure to soak the bread long enough in your egg mixture so that it seeps through the edges.
Additional Tips
Use Evaporated Milk for a Richer Flavor
Instead of regular milk, soak the bread in evaporated milk to enhance its creamy texture and give it a more authentic cha chaan teng taste.
Double-Dip for Extra Crispiness
For a thicker, crunchier crust, dip the bread in the egg mixture twice—once, let it soak for 30 seconds, then dip again before frying.
Lightly Freeze the Bread Before Frying
Chilling the bread for 10 minutes in the freezer before dipping it in the egg mixture helps it hold its shape and prevents it from becoming too soggy.
This toast is made for dipping—pair it with fluffy, rich Vietnamese Egg Coffee for a true café-style indulgence.
Unique Variations
Matcha-Infused Hong Kong French Toast
Add 1 teaspoon of matcha powder to the egg mixture for a subtle green tea flavor. This gives the toast a unique twist with earthy undertones.
Milo or Cocoa Powder Coating
After frying, dust the toast with Milo or unsweetened cocoa powder for a nostalgic chocolatey kick, popular in Hong Kong cafés.
Savory Cheese Version
Swap the peanut butter filling for cheddar or mozzarella cheese, then drizzle with condensed milk for a delicious sweet-salty fusion.
Creative Serving Suggestions
Drizzle with Black Sesame Paste
For a nutty, aromatic twist, warm up some black sesame paste and drizzle it over the toast before serving.
Pair with Milk Tea Ice Cream
Serve the French toast with a scoop of milk tea-flavored ice cream for an authentic Hong Kong cha chaan teng experience.
Top with Salted Caramel Sauce
Balance the sweetness by drizzling homemade salted caramel sauce on top, adding a rich, buttery contrast to the crispy toast.
Craving more nostalgic café desserts? My homemade Choco Pie delivers that soft, marshmallowy comfort in every bite.
Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches
Spreading the Filling Too Thin
A thin layer disappears once fried. Keep the peanut butter generous in the centre so it stays creamy.
Using Fresh, Super-Soft Bread
Fresh bread collapses fast. Day-old bread holds its shape and fries more evenly.
Over-Soaking the Bread
More soak doesn’t mean better texture. Too much egg leads to soggy toast that’s hard to flip.
Frying at the Wrong Temperature
Low heat makes oily toast. High heat burns the outside before the centre warms through.
Skipping the Rest After Frying
Letting the toast drain for a minute helps keep it crisp and not greasy.
Adding Toppings Too Early
Butter and condensed milk should go on just before serving, not while the toast is still draining.
Frequently Asked Questions
How long does this last?
Hong-Kong style french toast can last up to 3 days in an airtight container in the refrigerator. Do not drizzle any butter, condensed milk or syrup of choice until you are ready to serve.
To reheat, simply place in toaster oven for 5 minutes or heat in skillet to toast.
How do I serve this?
Serve your french toast with a cold cube of butter and a drizzle of condensed milk. Alternatively, you can use maple syrup or honey instead of the condensed milk for a different flavor or to your liking.
Can I use something else instead of peanut butter?
Feel free to use Nutella, Biscoff, Jam or any spread of your choice as a substitute, however traditional Hong Kong-style French toast calls for peanut butter.
Can I use something else instead of white bread?
This recipe is very versatile as you can substitute any bread of your choice such as milk bread, brioche bread, wholemeal bread etc.
Why is my French toast dry?
There are a few reasons why your French toast was dry:
- Not soaked in egg mixture enough: Ensure all sides of the bread are coated and the egg mixture has seeped into the edges of the bread.
- The bread used was too stale: This can prevent the bread from soaking up the egg mixture
Why is my French toast soggy?
Your french toast may turn out soggy if:
- It has been soaked in the egg mixture for too long: If your bread has soaked for too long in the egg mixture it will result in a soggier toast.
- The bread slices used were too thin and soft: Thicker slices and day-old bread are ideal for this recipe.
- The heat of the oil is too low: This can cause the bread to soak up too much oil as it is frying, causing it to get oily and soggy
Can I make Hong Kong-style French toast in an air fryer?
Yes! Brush both sides with butter and air fry at 180°C (350°F) for 6-8 minutes, flipping halfway through for even crispiness.
What’s the best bread for Hong Kong-style French toast?
Thick-cut white bread, such as milk bread or brioche, works best as it absorbs the egg mixture without falling apart.
How do I prevent my French toast from getting soggy?
Use slightly stale bread, avoid over-soaking:in the egg mixture, and fry at medium heat:to get a crispy texture.
Let’s Get Cooking
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Hong Kong Style French Toast
Golden-fried fluffy bread layered with peanut butter and served with condensed milk and butter, this Hong Kong style French toast is an indulgent breakfast
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 Toasts 1x
- Category: Bread
- Method: Easy
- Cuisine: Cantonese
Ingredients
- 8 slices of White bread
- 6 tbsp Creamy peanut butter
- 2 Large eggs
- 30ml Whole milk (2 tbsp)
- 240ml Vegetable oil (1 cup)
- 30g Butter, cut into 2 cubes (2 tbsp)
- 30ml Condensed milk, to serve (2 tbsp)
Instructions
- Prepare 4 slices of bread
- Spread 3 slices with peanut butter and layer them on top of each other
- Add the last plain piece of bread on top of the stack
- Repeat with the remaining bread
- Using a serrated knife cut the crusts off the bread stacks
- In a shallow bowl add the eggs and milk, and whisk until well combined
- Meanwhile, heat a deep frypan or heavy-bottomed pot with the oil until 180C/350F
- Dip the sides of one toast into the egg mixture, then the top and bottom, making sure the egg mixture seeps into the toast
- Add the toast to the oil and fry for 3 minutes, or until the underside is golden brown
- Flip the toast and continue to fry for 2 minutes, or until golden brown
- Remove the toast from the oil and drain on a wire rack or paper towel
- Repeat with the other toast
- Once drained place the toast on your serving plate and top with the piece of butter
- Drizzle with condensed milk and serve
