This is Hong Kong–style French toast with a delicious twist. Rich, indulgent, and incredibly satisfying, this version transforms ordinary bread into a golden, crisp, and pillowy treat. The recipe requires just a few simple ingredients and minimal prep time, making it perfect for a weekend brunch, a special cheat day, or anytime you want a comforting sweet breakfast. The combination of a soft loaf, a light egg wash, shallow frying, and a finishing drizzle of golden syrup (or condensed milk) creates a layered texture and flavor that many prefer over classic French toast.
Type of bread for Hong Kong style french toast
For authentic texture and softness, use shokupan (Japanese milk bread). Its delicate crumb and slightly sweet flavor make it ideal for absorbing the egg wash without falling apart. If shokupan is not available, brioche is the next best option; its butter-rich dough gives great flavor and a tender interior. A plain white loaf will also work in a pinch. Aim for slices about 1 inch thick so the interior stays soft while the outside crisps up during frying. Thicker slices hold fillings better and create that luxurious contrast between crisp exterior and fluffy center.
What is golden syrup?
Golden syrup is a thick, amber-colored syrup with a deep, caramelized sweetness and a slight nutty note. It is the traditional topping for Hong Kong–style French toast and adds both shine and a complex sweetness that pairs perfectly with butter and fried bread. Golden syrup is denser and richer than maple syrup. If you cannot find golden syrup locally, sweetened condensed milk is a common and tasty substitute that recreates the signature sweetness and texture.
Hong Kong Style French Toast
Ingredients
- 2 slices white bread (preferably shokupan or brioche)
- 2 tbsp peanut butter (or Nutella/other spread)
- 2 eggs
- 1½ tbsp milk
- 2 cups corn oil (for shallow frying)
- 1 slice butter
- 2 tbsp golden syrup or condensed milk
Instructions
Egg Wash Mixture
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Crack both eggs into a bowl, add the milk, and whisk until well combined and slightly frothy.2 eggs, 1½ tbsp milk
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Set the egg wash aside while you prepare the bread and filling.
Bread
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Trim the crusts from two 1-inch-thick slices of bread.2 slices white bread
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Spread peanut butter (or your chosen filling) on one slice, then sandwich the two slices together firmly.2 tbsp peanut butter
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Dip the assembled sandwich into the egg wash, coating all sides evenly. Allow excess to drip off so the sandwich is moist but not saturated.
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Heat oil in a shallow pan to about 325°F (medium-low). Carefully place the sandwich in the oil and start by shallow frying the edges for about 15 seconds per side to seal, then fry the top and bottom until golden brown and crisp. Turn gently so all sides color evenly.2 cups corn oil
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Remove the toast from the oil and drain briefly on paper towels, then pat dry to remove excess oil.
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Top the hot toast with a slice of butter so it melts into the warm surface, then drizzle golden syrup or condensed milk to taste. Serve immediately while warm and crisp.1 slice butter, 2 tbsp golden syrup or condensed milk
Notes
Golden Syrup: This thicker, amber syrup offers a richer, caramel-like sweetness and is the classic topping for HK-style French toast. If you cannot find golden syrup, sweetened condensed milk is a widely used and delicious alternative.
Variations: Try different fillings such as Nutella, jam, or other nut spreads to change the flavor profile. For extra indulgence, add a dusting of powdered sugar or a side of fresh fruit.
Tips: Use oil at a moderate temperature so the exterior crisps without burning while the inside warms through. Slices that are roughly one inch thick provide the best balance between a soft interior and a nicely browned exterior.
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