Yes it’s called French toast, but this is a uniquely Hong Kongese dish. The key differences are that this French toast is sandwiched with peanut butter (sometimes jam, or even ham and cheese) and drizzled with sweetended condensed milk or syrup, then topped with a slice of butter.
This recipe comes with a new addition, a layer of toasted sesame seeds. I’d say you can leave it out, but you really shouldn’t. Just make sure to use raw un-toasted seeds so they don’t burn while the rest of the dish cooks. They add a lightly crunchy crust which helps add texture to an often soggy dish.
Hong Kong French toast history
Sometimes called Western toast, Hong Kong French toast isn’t really all that French. With its roots in ancient Rome, this eggy bread made its way to Hong Kong’s shores during the colonial period (1841-1997).
Hong Kong street stall Lan Fong Yuen lays claim to making the dish what it is today. Lam Chun-chung who’s father started the stall says that the dish originally served with syrup, was reinterpreted by his father who added a layer of kaya spread in the middle of the fried sandwich. The heat would melt the jam and create a sweet sticky centre, which didn’t need the addition of costly imported syrup.
Tips before you begin
- Use raw sesame seeds for dredging, not toasted or they will burn when you fry the French toast.
- Don’t soak the bread in the egg mix for too long or it’ll fall apart.
- Don’t fry the French toast too hot or the sesame seeds will burn before it’s heated through.
Hong Kong French toast
This European classic is a staple of Hong Kong cha chaan teng (local diner) culture. Here it’s served with sweet condensed milk instead of syrup, and stuffed with peanut butter. I added a sesame seed crust to compliment the buttery sweet brioche.
Ingredients
To serve
Instructions
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Sandwich brioche slices with a generous amount of peanut butter, then set aside.
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In a large shallow bowl add the eggs, milk, and a pinch of salt. Whisk with a fork to combine.
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In a separate shallow bowl place a layer of sesame seeds.
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Pre-heat a medium sized non-stick frying pan over medium heat and add one tbsp of butter.
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Meanwhile, take a brioche sandwich and dip it in the egg mix. Allow it to soak for 30 seconds or so on each side. Gently lift out the sandwich allowing the excess egg to drip off, then quickly dip one flat side in the bowl of sesame seeds and transfer it to the pan.
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Cook for a few minutes on each side until the toast and sesame seeds are golden. Repeat with remaining sandwiches.
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Serve warm, sesame seed-side-up, with a small square of butter and drizzle of condensed milk.
