📝 About This Recipe
A quintessential staple of Hong Kong's vibrant 'Cha Chaan Teng' tea restaurant culture, this indulgent treat elevates the humble breakfast sandwich into a decadent masterpiece. Thick slices of milk bread are filled with creamy peanut butter, dipped in a rich egg custard, and deep-fried until shimmering and crisp. Topped with a melting slab of salted butter and a generous drizzle of condensed milk, it offers a perfect harmony of salty, sweet, and crunchy textures.
🥗 Ingredients
The Foundation
- 4 slices Shokupan (Japanese Milk Bread) (extra thick cut, about 1-inch thick)
- 4 tablespoons Creamy Peanut Butter (smooth style is traditional)
- 1 tablespoon Fruit Jam or Kaya (optional, for a sweet variation)
The Custard Batter
- 3 Large Eggs (at room temperature)
- 1/4 cup Whole Milk
- 1/2 teaspoon Vanilla Extract
- 1 pinch Ground Cinnamon (optional)
Frying & Finishing
- 2 cups Neutral Oil (vegetable, canola, or peanut oil for frying)
- 2 thick pats Salted Butter (kept cold until serving)
- 3 tablespoons Sweetened Condensed Milk (for drizzling)
- 1 tablespoon Maple Syrup or Honey (optional extra sweetness)
👨🍳 Instructions
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1
Prepare the bread by trimming the crusts off all four slices of milk bread to ensure a uniform, soft texture that crisps up evenly.
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2
Spread a generous, even layer of peanut butter (about 2 tablespoons) on two of the bread slices, leaving a tiny margin at the edges to prevent leaking.
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3
Place the remaining two slices of bread on top to create two sandwiches. Press down gently with the palm of your hand to seal them together.
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4
In a shallow, wide bowl, whisk the eggs, milk, vanilla extract, and cinnamon until the mixture is completely homogenous and slightly frothy.
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5
Pour the neutral oil into a heavy-bottomed skillet or wok until it reaches about 1/2 inch in depth. Heat over medium heat until it reaches 350°F (175°C).
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6
Quickly dip one sandwich into the egg mixture, ensuring all sides—including the vertical edges—are well-coated. Do not soak for more than 10 seconds per side or the bread will become soggy.
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7
Carefully slide the coated sandwich into the hot oil. It should sizzle immediately.
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8
Fry for 2-3 minutes on the first side until it achieves a deep, golden brown 'honey' color.
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9
Using a wide spatula, carefully flip the sandwich and fry the other side for another 2 minutes.
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10
Using tongs, briefly hold the sandwich upright to sear the four edges for 30 seconds each, ensuring no raw egg remains.
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11
Remove the French toast from the oil and let it drain on a wire rack or paper towels for 1 minute to maintain its crunch.
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12
While still piping hot, place the toast on a plate and immediately top with a thick pat of cold salted butter.
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13
Generously drizzle with sweetened condensed milk in a zigzag pattern and serve immediately.
💡 Chef's Tips
Use 'Milk Bread' or 'Shokupan' if possible; its high sugar and fat content creates a superior crumb and flavor compared to standard white bread. Don't skip the edges! Searing the sides of the sandwich in the oil is the secret to a professional, structural finish. Maintain oil temperature between 340°F and 360°F; too cold and the bread absorbs oil, too hot and the outside burns before the peanut butter melts. If you are making a large batch, keep the finished toasts on a wire rack in a 200°F oven to keep them crisp while you finish the rest.
🍽️ Serving Suggestions
Serve with a classic Hong Kong Style Milk Tea (hot or iced) to balance the richness of the toast. Pair with a side of fresh seasonal berries or sliced bananas to add a bright, acidic contrast. For a savory-sweet twist, add a side of crispy fried spam or thick-cut bacon. Enjoy as a 'Tea Time' snack (Yam Cha) between lunch and dinner, as is traditional in Hong Kong.