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Square image of a piece of Hong Kong style French toast topped with melted butter and condensed milk

Hong Kong Style Soufflé French Toast

5 from 1 vote
French toast made using whipped egg whites. Served with butter and condensed milk.
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Prep Time 6 minutes
Cook Time 6 minutes
Total Time 12 minutes
Servings: 1
Course: Breakfast, Dessert
Cuisine: Hong Kong
Calories: 893
Ingredients Method

Ingredients
  

  • 2 slices thick soft white bread crusts removed
  • 3 tbsp peanut butter in this case I wouldn't use natural peanut butter!
  • 2 eggs
  • 3 tbsp vegetable oil
  • butter
  • 2 tbsp condensed milk

Method
 

  1. Separate the eggs. Place the egg whites into a medium sized bowl.
  2. Using an electric hand whisk, whisk the egg whites until stiff peaks form.
  3. Stir the egg yolks to break them down and then drizzle over the egg whites. Using a spatula gently combine the whites and yolks until just combined.
  4. Spread one slice of bread with the peanut butter and top with the other slice of bread.
  5. In a shallow bowl use a spatula to evenly coat the sandwiched bread with the egg white mixture.
  6. In a small frying pan, just large enough to fit the bread, heat the oil on a medium-high heat.
  7. Once hot, place the bread into the oil. Fry until golden brown on all sides. You can use a pair of tongs to lift the bread up and fry the edges to ensure all the egg is cooked through.
  8. Plate the toast and poke a few holes with a fork into the bread to help the toppings absorb. Top with a slab of butter and drizzle with the condensed milk, or syrup if you prefer. Enjoy!