Inspired by the classic Hong Kong “cha chaan teng” cafés, this version of French toast takes the peanut-butter sandwich concept and bakes it to golden perfection. The result is a crisp exterior with a soft, gooey interior, drizzled with sweetened condensed milk for that signature Hong Kong café sweetness. Oven-baked for a lighter twist without sacrificing flavor.

Ingredients

• 4 slices thick white bread, crusts removed
• 2–3 Tablespoons peanut butter
• 2 Tablespoons butter, softened, for spreading
• 2 large eggs
• 1/4 cup milk
• 1–2 Tablespoons vegetable oil or melted butter, for brushing
• Sweetened condensed milk, for drizzling

Preparation

1. Assemble the sandwiches: Spread peanut butter on 2 slices of bread.
2. Spread softened butter on the other 2 slices.
3. Prepare the egg wash: In a bowl, whisk together eggs and milk until smooth.
4. Dip each sandwich into the mixture, coating all sides evenly.
5. Prepare for baking: Preheat oven to 400°F (200°C).
6. Line a baking sheet with parchment paper or lightly grease it.
7. Place sandwiches on the sheet and brush lightly with vegetable oil or melted butter on all sides.
8. Bake the French toast: Bake for 12–15 minutes, flipping halfway through, until sandwiches are golden and crisp.
9. Serve: Remove from oven and drizzle generously with sweetened condensed milk.
10. Optionally, add a small pat of butter or dust with powdered sugar.

Tips for Authenticity

• Use thick, fluffy white bread like the kind found in Hong Kong bakeries.
• Serve immediately after baking for the classic “cha chaan teng” experience.
• Pair with a cup of Hong Kong-style milk tea for the ultimate café-style treat.