Inspired by deep-fried French toast (made famous in Hong Kong), our version is pan-fried for ease. If you don’t like peanut butter, try chocolate spread
Prep:10 mins
Serves 4
800g loaf white farmhouse bread4 tbsp smooth peanut butter3 eggs1 tbsp sugar50ml whole milkpinch of ground cinnamon1 tsp vanilla extract4 tbsp vegetable oil5 tbsp condensed milk
STEP 1Cut the loaf of bread into 8 slices, about 3.5cm thick, then remove the crusts from each slice (blitz these in a food processor to make breadcrumbs then freeze to use in another recipe). Spread the peanut butter over 4 slices of bread, then sandwich with the remaining slices and press down firmly around the edges to seal.STEP 2Whisk the eggs, sugar, milk, cinnamon, vanilla and a pinch of salt together in a shallow dish. Heat a frying pan over medium heat, then pour in the oil. Briefly dunk the bread in the egg mixture, turning to coat on both sides. Shake off any excess, then fry for 3-4 mins. Flip over and repeat until golden on both sides, then remove to a plate lined with kitchen paper (you’ll need to do this in batches). To serve, drizzle over the condensed milk.
