Friday 28 April 2023

Peanut Butter French Toast

With simple ingredients like white bread, egg and peanut butter, we can prepare a Hong Kong Cafe style breakfast. Easy and fast to prepare, yet tasted delicious πŸ˜‹

The recipe I used is slightly different from the conventional Hong Kong Cafe style French Toast. I added milk and golden syrup to the egg batter, while the HK style uses plain egg batter πŸ˜‰

Thanks @skippysingapore for the complimentary bottles of Skippy Peanut Butter 😍😍


3 slices white bread
about 2 tbsp creamy peanut butter

1 egg, about 57g
20g evaporated filled milk/milk
20g low-fat milk/milk
10g golden syrup/honey

10g ghee/butter, for pan-frying the toast

some golden syrup or honey to drizzle over the French toast

strawberries and green grapes for plate decoration, optional


1. Take three slices of white bread, 

spread all the adjoining faces of the bread with a thin coat of peanut butter, leaving the topmost and the bottommost face free from peanut butter.

Stack the bread slices together into a block.

2. Trim away the four-surrounding crust of the bread block, and cut the block into halves.

3. Mix egg, evaporated filled milk, low-fat milk, and golden syrup together into an egg batter. Pour the egg batter into a shallow flat base bowl.

4. Coat all faces of the bread block with the egg batter. Try not to dip the bread too long in the egg batter to prevent it from becoming soggy.

5. Heat up ghee or butter in a non-stick pan at medium heat.

6. Pan-fry all faces of the bread block till golden.

7. Cut the peanut butter French toast into small portions.

Decorate the plate with strawberries and green grapes. Arrange the French Toast over the plate.

Drizzle golden syrup or honey over the French toast just before serving πŸ˜‹

Serve a glass of sweetened black tea mixed with evaporated filled milk to pair with the peanut butter French Toast. Enjoy πŸ˜‹

No comments:

Post a Comment

I love seeing your comment and sharing it with other readers. Your comment would be published after moderation. Thank you :)