Hong Kong French Toast

Celebrate Chinese New Year with a comforting classic: Hong Kong French Toast made with Hovis® Soft White bread. This golden, crispy treat is filled with creamy peanut butter and topped with your choice of sweet drizzle - perfect for festive indulgence. Quick, simple, and endlessly adaptable, it’s a delicious way to embrace the season and start the new year on a delightful note!

Hovis Soft White Thick Sliced bread with a subtle shadow under it. The packaging features a green Union Jack pattern and a yellow label reading 'Soft to the Last Slice.'

Made with Hovis® Soft White Thick Sliced

Preparation time: 10 mins

Cook time: 5 mins

Serves 1

Ingredients

2 Slices Hovis® Soft White bread (thick sliced)
2 Tbsp peanut butter
2 Large eggs
1½ Tbsp milk
Vegetable oil (for shallow frying)
1 Knob of butter
2 Tbsp golden syrup or condensed milk (for drizzling)

Tip

Make it your own - drizzle with maple syrup or condensed milk, dust with icing sugar, or swap peanut butter for spreads like chocolate or pistachio.

Method

Whisk the eggs and milk together in a bowl to create your egg wash. Set aside.

Eggs and milk being whisked together in a glass bowl on a wooden countertop.

Spread peanut butter on one slice of bread, then sandwich with the second slice. (Optional: for a more authentic dish, trim off the crusts. You can save them and use them later as croutons or try adding them to our Tuscan-style ribollita).

Hovis® Soft White bread on a wooden chopping board, with smooth peanut butter being spread onto it with a spoon.

Dip the sandwich into the egg wash, ensuring it’s evenly coated on all sides.

Peanut butter sandwiches being dipped in an egg wash.

Heat a shallow layer of vegetable oil in a frying pan over medium-high heat (about 160–170°C). Fry the sandwich edges first for about 10 seconds per side, then cook the top and bottom until golden brown and crisp on all sides.

Egg-washed peanut butter sandwiches being lowered into a pan of hot oil for shallow frying.

Remove from the oil and drain on / pat dry with a paper towel. Top with a knob of butter and drizzle with golden syrup or condensed milk for a decadent finish.