Dessert

Hong Kong-style French toast

Name: Hong Kong-style French toast
Yield: 4
Ingredients: 1 cup (280g) crunchy peanut butter; 8 x 2cm-thick slices white bread; Sunflower oil, to shallow-fry 4 eggs, lightly beaten; 1 tsp vanilla bean paste; Maple syrup and condensed milk, to serve

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Merivale chefs Patrick Frieden, Eric Koh and Christoper Hogarth bring you this decadent take on French toast just in time for Sunday breakfast. It's pure decadence in a meal that's both breakfast and dessert in one.

1 cup (280g) crunchy peanut butter
8 x 2cm-thick slices white bread
Sunflower oil, to shallow-fry 4 eggs, lightly beaten
1 tsp vanilla bean paste
Maple syrup and condensed milk, to serve

Method

1.

Spread peanut butter on one side of all the bread slices. Sandwich slices of bread, peanut-butter side in between, to make 4 sandwiches.
2.

Heat 2cm oil in a heavy-based frypan over medium heat until it reaches 160°C (a cube of bread will turn golden in 45 seconds when oil is hot enough).
3.

Whisk eggs and vanilla paste in a bowl. Soak sandwiches in egg mixture, turning, until thoroughly coated. In batches, cook egg-soaked sandwiches for 4 minutes each side or until golden.
4.

Drain on paper towel. Repeat with remaining sandwiches. Slice the French toast into triangles, then serve stacked and drizzled with maple syrup and condensed milk.